Cloves are shipped to native ports in hides and are sometimes exported in sacks made from split cocoanut leaves, containing 133⅓ pounds each, called “piculs,” also in twenty-two-pound packages called “kilos.” They are more often exported in double mats in bags called “frales,” of eighty to 100 pounds (called by the natives “mankunda”). These bags are preferred to gunny sacks, though there is more shortage, a fact which is strangely marked, since the mats, though double, admit a large amount of dampness. [Illustration: CITY OF ZANZIBAR] [Illustration: VIEW OF ZANZIBAR HARBOR] The average annual consumption of cloves throughout the world has been estimated at 11,000,000 pounds. No cloves were exported from Singapore in the year 1904, but the city of Penang exported in that year $7,373.91 worth, and Colombo, Ceylon, exported 115 hundred weight of cloves and mace in the same year. A transverse section of the lower part of a clove shows a dark rhomboid zone, the tissue on either side of which is of a lighter hue, which is chiefly made up of about thirty fibro-vascular bundles, another stronger bundle traversing the center of the clove. The outer layer of this, beneath the epidermis and belonging to it, we find to be a debris of no apparent structure, consisting of numerous cells and fibro-vascular bundles within their spiral vessels, with deep shreds of brown cellular matter attached. There are also tissues bordering on the oil cells. These cells are frequently as many as 300 micro-millimeters in diameter. About 200 oil cells may be counted in one transverse section, so that the large amount of essential oil in the drug is well shown by its microscopic character. Pollen grains and sometimes whole anthers are present and concretions of oxalate of lime. The fibro-vascular bundles, as well as the tissues bordering on the oil cells, assume a greenish-black hue on coming in contact with alcoholic perchloride of iron. Oil cells are largely distributed in the leaves and petals but no starch is found in them. The clove is very rich in essential oil, containing a greater proportion than any other plant. The oil has a greater specific gravity than water and, therefore, sinks in it. Water extracts very little of the flavor of cloves. The oil combined with resinous matter in cloves gives them their pungency, and their aromatic property depends on the amount of oil they contain. In studying the structure of both the whole or the powdered cloves, an examination for starch in the powder should first be made in water, as the starch granules swell by the use of the chloral-hydrate solution. This solution must be used, however, as the sections and fragments will not be transparent without it.