This valuable spice grows only in Amboina and the other five Molucca islands, and in the islands of Meao, Cinomo, Cabel, and Marigoran. The Indians call cloves _calafoor_, while the inhabitants of the Moluccas call them _chinke_. The clove-tree is much like the laurel, but its leaves are narrower, resembling those of the almond and willow. Even the wood and leaves taste almost as strong as the cloves themselves. These trees bear a great quantity of branches and flowers, and each flower produces a single clove. The flowers are at first white, then green, and at last grow red and pretty hard, and are properly the cloves. While green, their smell is sweet and comfortable, beyond all other flowers. When ripe, the cloves are of a yellow colour, but after being gathered and dried, they assume a smoky and black hue. In gathering, they tie a rope round each bough, and strip off the whole of its produce by force, which violence injures the tree for the next year, but it bears more than ever in the following season. Others beat the trees with long poles, as we do walnut-trees, when the cloves fall down on cloths spread on the ground to receive them. The trees bear more fruit than leaves, the fruit hanging from the trees like cherries. Such cloves as are sold in the Indies are delivered just as procured from the trees, mixed with their stalks, and with dust and dirt; but such as are to be transported to Holland are carefully cleaned and freed from the stalks. If left ungathered on the tree, they grow large and thick, and are then termed _mother-cloves_, which the Javanese value more than the others, but the Dutch prefer the ordinary cloves.