Cloves are among our favorite spices, even more widely known and more generally used than ginger. They are the immature fruit and flower-buds of a beautiful aromatic evergreen tree of the tropics. This tree reaches a height of from thirty to forty feet. The branches are nearly horizontal, quite smooth, of a yellowish grey coloration, decreasing gradually in length from base to the apex of the tree, thus forming a pyramid. The leaves are opposite, entire, smooth, and of a beautiful green color. The flowers are borne upon short stalks, usually three in number, which extend from the apex of short branches. The calyx is about half an inch long, changing from whitish to greenish, and finally to crimson. The entire calyx is rich in oil glands. The petals are four in number, pink in color, and drop off very readily. The stamens are very numerous. All parts of the plant are aromatic, the immature flowers most of all. The clove-tree was native in the Moluccas, or Clove Islands, and the southern Philippines. We are informed that in 1524 the Portuguese took possession of these islands and controlled the clove market. About 1600 the Dutch drove out the Portuguese and willfully destroyed all native and other clove-trees not under Dutch protection. The plan of the Dutch was to prevent the establishment of clove plantations outside of their own dominions, but in spite of their great watchfulness other nations secured seeds and young plants and spread the cultivation of this valuable spice very rapidly. Now cloves are extensively cultivated in Sumatra, the Moluccas, West Indies, Penang, Mauritius, Bourbon, Amboyne, Guiana, Brazil, and Zanzibar--in fact throughout the tropical world. Zanzibar is said to supply most of the cloves of the market. The cultivation of cloves in Zanzibar is conducted somewhat as follows: The seeds of the plant are soaked in water for two or three days or until germination begins, whereupon they are planted in shaded beds about six inches apart, usually two seeds together to insure against failure. The young germinating plants are shaded by frameworks of sticks covered with grass or leaves. This mat is sprinkled with water every morning and evening. The young plants are kept in these covered beds for nine months or one year, after which they are gradually hardened by removing the mat from time to time, and finally left in the open entirely for a few months, after which they are ready for transplanting. Transplanting must be done carefully, so as not to injure the roots. The plant is dug up by a special hoe-like tool, lifted up in the hand with as much soil as possible, placed upon crossed strips of banana fibres, which are taken up by the ends and wrapped and tied about the plant. The plant is now carried to its new locality, placed in a hole in the soil, the earth filled in about it, and finally the banana strips are cut and drawn out.