There are only three kinds of nutmegs generally known to the trade. The darker brown, which is the fruit of the myristica fragrans, is cultivated in Penang and is known as the Penang nutmeg. It is exported from the city of Penang (Betel-nut City, Fig. 2). The pale-brown, lined, Singapore or Batavian (Fig. 4), is named from the city of Batavia, on the Island of Java, from which this variety is exported. The long, slender, wild nutmegs (Fig. 3) are known as Macassars, from the city of Macassar (called by the natives Mangkasara) on the Island of Celebes, the principal city of export. But the three kinds are distinguished by the planters as male or barren; second, the round female (nux myristica fœmina or green) (nux maschata fructo rotundo), and the royal. The royal nutmeg is no larger than a peanut (nux maschata rigia) and produces the long nut which has the aril or mace much longer than the nut, while the true queen or female, which is the more valuable round nutmeg, has its mace extending only half way down the nut. The average yield at six or seven years, at which time the trees begin to bear, is five to six pounds, and a ten-year-old tree will produce from ten to fifteen pounds, and will cover an area of about five hundred square feet. This yield, at forty cents per pound, including the mace, would bring $300 per acre, besides the other ingredients yielded, which are valuable. The older the tree the greater the yield, and, of course, the tree is valued accordingly. There is a tree on the Island of Jamaica which bears over 4,000 nutmegs every year. Nutmegs vary greatly in size, running from 60’s to 120’s as follows: large, 60’s to 80’s to the pound; medium, 85’s to 95’s; small, 100’s to 130’s. There are probably more of the 110 size used than of all other sizes combined. Nutmegs are assorted into the several sizes found on the market by passing them over different mesh sieves. This process is called garbling.