Oil of nutmegs also contains an oxygenated constituent, termed myristicol, whose assigned formula is C_{10}H_{14}O, boiling near 212 degrees. Examined by polarized light in a 200-millimeter tube, oil of nutmeg, distilled, was found to deviate the ray 15.3 degrees to the right, and oil of long nutmeg 28.7 degrees to the right. A more minute analysis might be given, but enough has been said to meet all requirements for distinguishing between the pure and the adulterated nutmegs. To add more might be confusing, and, since at present nutmegs are almost entirely sold whole and grated in the kitchen, attempts at adulteration have been very few. Chemical composition of nutmegs: Water, 6.08 Ash, 3.27 Volatile Oil, 2.84 Fixed Oil or Fat, 34.37 Starch, etc., 36.98 Crude Fiber, 11.30 Albuminoids, 5.16 Nitrogen, .83 ------------------------------------------------------------------------ CHAPTER XIII MACE With your colors shining bright, You stopped the pigeons in their flight; From Dutchmen’s fields they planted seed, Which brought forth wealth in time of need. ALTHOUGH nutmegs and mace are the fruit of the same tree, and although they have similar properties, they are yet so different in growth and flavor as to justify giving to them separate chapters. The fleshy scarlet mantle or arillus which envelopes the nutmeg (illustration under nutmeg), or the coat between the outside pericarp and the seed of the nutmeg, is called mace (Latin, _Macis_; French, _Macis_; German, _Maker_). It is not a continuous coat, but a network which varies in amount in different localities, as well as on the several species of nuts, being from 0.25 per cent. in the Bandas to 10 per cent. in Jamaica. It would, therefore, require from ten to 400 pounds of nutmegs to produce one pound of mace. Planchon says of this laciniate envelope that it is nothing more than an expansion of the exostome and, therefore, an arillode or false aril.