MACE

is the inner covering which envelopes the nutmeg (see Color Page of SPICES). It closely resembles a lacerated membrane, being blood-red and somewhat fleshy when fresh. It is prepared for the market by being carefully flattened out and dried for several days in the sun, much of it becoming red-yellowish during the proce . It is used both in “blade” and ground form to spice soups, sauces, puddings, etc., its flavor closely resembling nutmeg, but being, to many tastes, even more pleasing. It also fur nishes a strong, yellow, volatile oil, and a red, buttery, fixed oil which, mixed with other substances, is known as Nutmeg Balsam. The bulk of the supply comes from Banda (the best), Penang, Singapore, Celebes and, though only to a comparatively small extent, the West Indies. Care should be taken to choose that with a deep orange color and clear, transparent, wax-like appearance. Dull looking parcels are not desirable. i “Maca ar,” “Papua,” and “Bombay” mace are fictitious titles sometimes given to a wild product, the mixing of which with cultivated mace is rated as adulteration. U. 8. Standard Mace contains not le than 20% and not more than 30% of nonvolatile ether extract; not more than 3% of total ash; not more than 5% of ash insoluble in hydrochloric acid and not more than 10% of crude fibre. Mace should be always kept in air-tight gla bottles or tin boxes. [s. 362]