As nutmegs are now seldom shipped by sailing vessels, but by steamers, thus saving the long-time voyage, there is no reason why they should not come unlimed, and then the differences in their natural complexions and range of variations would become familiar and easily recognized. The liming process hides many imperfect or corky nuts; nuts which have been riddled with worm holes are “stopped” with a paste made of flour, oil and nutmeg powder and then mixed with the sound ones. Occasionally this paste is moulded into false nutmegs. Besides this, nutmegs are frequently robbed of part of their essential oil by distillation in alcohol--a process called “sweating”--and yet sold as entire nuts. A small quantity of boracic acid will accomplish the same purpose as lime, and Paris white and barytes will serve to mask the identity as well as the defects. A good nutmeg should have no worm-holes, be full of oil and cut firm like a piece of wood, and if a pin is thrust into one the oil should ooze out on its being withdrawn. The Penang nutmegs, which are generally not limed, are considered the best, altho some prefer the Banda or Batavia, and after these the Singapore. There is also a demand for an elliptical-shaped nutmeg of rank flavor, first called long nutmegs, but now known as Macassars. Another kind of nutmeg from New Guinea, and known in Germany as “horse nutmeg,” is from the species Myristica Argentea. It is of a long and narrow shape. In these the arellus or mace furrows are less marked and their odor is not so delicate as that of the true nutmeg.