The Nutmeg-tree, genus _Myristica_ (natural order _Myristicaceæ_), native of the Malay Archipelago, usually grows to a height of twenty to thirty feet. While the greater part of the world’s supply of both Nutmegs and Mace comes from the Banda Islands, the West Indies are by no means to be overlooked. The Nutmeg fruit is about three inches long and about two inches in diameter. It includes, first, the outer or fleshy membranous part; second, the substance covering the outer shell of the Nutmeg, known as Mace, next the shell, and finally the kernel or commercial Nutmeg. After harvesting, which in some places is done with long forked sticks or bamboo poles, the red colored network (Mace) is removed and the nuts are placed over a fire in mesh bottom receptacles, where they remain for perhaps a month, being kept about ten feet away from the flames. They are next exposed to the sun for two or three hours daily for several days, or until the kernels rattle within the shell. They are then removed from the shell and assorted into three general grades. Among the many varieties of Nutmegs the Singapore, Penang, West Indian and Macassars are most esteemed, the price being regulated by the type, size and quality of the nut. During the past few years ground Nutmeg has been placed on the market and is steadily finding favor with American housewives. [Illustration: McCormick’s Bee Brand Pepper] Mace Mace is carefully removed from the shell surrounding the kernel of the Nutmeg by hand, although a knife is sometimes employed. It is then placed on mats or trays to dry in the sunshine. Of late years, however, artificial drying has proven so successful that it is rapidly supplanting the old method in which the sunshine dissipated some of the virtues of the Mace. Several months are required to cure it. During this time it changes from a crimson to a blood red and later to the yellowish or golden brown color, in which state it is found on the market here. The Penang or Banda Mace is probably the most desirable, with the Siauw and Batavia following in the order named. Great care must be exercised in the grinding of Mace, as it is very rich in volatile oil. Bee Brand Ground Mace is prepared in mills especially designed for the purpose. Nutmegs and Mace imported by McCormick & Company are marketed as Bee and Banquet Brands. [Illustration: (Ginger)] Ginger Plant, Flower and Root African Ginger Root Jamaica Japan ⅔ Natural size Ginger Unlike the Spices treated in this series, Ginger is the root-stock of a plant known botanically as _Zingiber officinale_, an annual herb, three or four feet high. It is a native of India and China, but is grown extensively in tropical America, Africa and Australia. The plant endures a wide range of climate. It may be grown at sea level or in mountainous regions, provided the rainfall be abundant or irrigation adopted.