The philosophy of eating. By Albert J. Bellows, M.D.

NUTMEG. - GINGER.

319

control of the Dutch government, who monopolized the
trade in this as other spices, having driven off the
Portuguese, who first discovered the source from which
it came to Europe. It is the product of a beautiful
tree, every part of which is fragrant; but the only part
used is the calyx of the flower, which, while in the
form of an elongated bud, is beaten from the tree and
dried for the market. It has an exceedingly pungent
flavor, and should therefore be used only in very small
quantities.
Nutmeg.
The nutmeg is the kernel of the fruit of a beautiful
tree, a native also of the Moluccas; but now cultivated
in many islands, and in the southern part of the peninsula of India, the mountains, and some other places.
The tree furnishes two spices, the nutmeg or kernel,
and the mace, which is the membranous tunic or covering of the shell in which the nutmeg is contained.
The flavor of the nutmeg is much less pungent than
that of the clove, and therefore is less stimulating and
injurious.
Ginger.
Ginger came originally from Southern Asia, but at
an early period was transplanted in South America and
the West Indies, from which places it was exported to
Europe as early as 1547. (Edwards' West Indies, vol.
ii.) It comes from the tuberous joints or roots of
the ginger plant, and in commerce is distinguished as