MYRTLE

a genus of sub-tropical, fragrant, evergreen shrubs or small trees. The most widely known species is Myrtus communis, the cla ic myrtle, which flourishes in southern Florida and southern California. The purplish or black fruits of several of its varieties are both eaten fresh and dried for use as a condiment; and the leaves and wood yield an oil used in the arts, medicine, and perfumery. The best of the myrtles as a fruit producer is, however, a separate species, M. ugni, the Clilean myrtle—a shrub or a tree according to climate and environment. Its glo y, roundish, red or black berries, known also as ‘‘Chile an guavas,’’ are dehghtful both in aroma and flavor. The tree giving ‘‘myrtle wax,’’ which is locally known as the ‘‘tallow’’ or ‘‘candleberry’’ tree, is of a different genus. The Encyclopedia of Food — O **O** ot After the fruits have \ iat wae, J ’ been gathered and the as ret >. _| outer coverings of flesh ~~. <2 and mace have been -— 2 ee 4 Ek stripped off, the pits are; as i< placed upon gratings over - sprinkle the kernels with - ~ The latter purpose is; Copyright, Underwood & Underwood ical sun for a few days. Nutmegs, Kingston, Jamaica Finally comes packing for export in tight casks, previously well inner-coated with limewash. In this condition they will keep indefinitely. The greater part of the world’s supply of both nutmeg and mace comes from the Dutch Hast Indies—especially from the little Banda Islands, which are practically covered with nutmeg-trees growing under the protecting shade of the tall evergreen Canaris. There is also an important and increasing export from the British West Indies, particularly from the island of Grenada. Cultivation could be extended in many suitable tropical countries, but modern prices are not so inducive or profitable as those of earlier days when a pound of mace was worth as much as three sheep and two pounds as much as a cow! There are many other seeds and fruits hopefully styled ‘‘nutmegs,’’ some of them agreeable in flavor and aroma, but none of them is of sufficient merit to make substitution desirable or justifiable. Among the best known are the ‘‘ Maca ar nutmeg,’’ or ‘‘long nutmeg,’’ or ‘‘Papua nutmeg,’’ ete., of the East Indies (Myristic a argentea); and the ‘‘American,’’ or or ‘‘calabash’’ of tropical America (Monodora myristic a). In purchasing nutmegs, choose those which are round and compact, of oily appearance and heavy. They are graded by the number to the pound—varying from 80 to 140. The largest are the more showy, but those of moderate size, other points being; equal, are just as good. Light-weight, dried, dull kinds, or those long and oval, should be avoided.: Ready-grated nutmeg in a sift-top can is a convenient form for household use —provided of course that it is fresh. It will not retain its merit as long as whole nutmeg. The United States is the greatest nutmeg consumer—taking more than half of the world crop.