From the facts recorded by Gmelin,[1870] it would appear that oil of nutmeg sometimes deposits a stearoptene called Myristicin. We are not acquainted with such a deposit; yet we have been kindly furnished by Messrs. Herrings with a crystalline substance which they obtained during the latter part of the process of distilling both common and long nutmegs. It is a greyish greasy mass, which by repeated crystallizations from spirit of wine, we obtained in the form of brilliant, colourless scales, fusible at 54° C., and still possessing the odour of nutmeg. The crystals are readily soluble in benzol, bisulphide of carbon or chloroform, sparingly in petroleum ether; their solution in spirit of wine has a decidedly acid reaction, and is devoid of rotatory power. By boiling them with alcohol, sp. gr. 0·843, and anhydrous carbonate of sodium, we obtained a solution which, after removal of the alcohol, left a residuum perfectly soluble in boiling water, forming a jelly on cooling. By adding hydrochloric acid to the warm aqueous solution, the original crystallizable substance again made its appearance, yet almost devoid of odour. It is in fact nothing else than Myristic Acid ([see page 508]).[1871]
Production and Commerce—The nutmegs and mace now brought into the market are to a large extent the produce of the Banda Islands,[1872] of which however only three, namely Lontar or the Great Banda, Pulo Ai, and Pulo Nera, have what are termed Nutmeg Parks. According to official statements of the Dutch, the first-named island possessed in 1864 about 266,000 fruit-bearing trees; Ternate on the western coast of Jilolo, 46,000; Menado in the island of Celebes, 35,000; and Amboyna, only 31,000. The nutmegs of the Banda Islands are shipped to Batavia. The quantity exported from Java in 1871 (all, we believe, from Batavia, and therefore the produce of the Banda Islands) is stated as 8107 peculs (1,080,933 lb.), of which 2300 peculs (306,666 lb.) were shipped to the United States, and a rather large quantity to Singapore.[1873] The last named port also shipped in the same year a very large quantity (310,576 lb.) of nutmegs to North America,[1874] and in 1877 the total export of nutmegs and mace from Singapore was 5323 peculs (709,733 lb.).
Nutmegs were exported from Padang in Sumatra in the year 1871, to the extent of 2766 peculs (368,800 lb.), chiefly to America and Singapore. The quantity annually imported into the United Kingdom ranges from 500,000 to 800,000 lb.
Uses—Nutmeg is a grateful aromatic stimulant, chiefly employed for flavouring other medicines. It is also in constant use as a condiment, though less appreciated than formerly.
Oleum Myristicæ expressum.
Oleum Macidis, Balsamum vel Oleum Nucistæ; Expressed Oil of Nutmegs, Nutmeg Butter, Oil of Mace; F. Beurre de Muscade; G. Muskatbutter, Muskatnussöl.
This article reaches England chiefly from Singapore, in oblong, rectangular blocks, about 10 inches long by 2½ inches square, enveloped in a wrapper of palm leaves. It is a solid unctuous substance of an orange-brown colour, varying in intensity of shade, and presenting a mottled aspect. It has a very agreeable odour and a fatty aromatic taste.
In operating on 2 lb. of nutmegs, first powdered and heated in a water-bath and pressed while still hot, we obtained 9 ounces of solid oil, equivalent to 28 per cent. This oil, which in colour, odour and consistence does not differ from that which is imported, melts at about 45° C.; and dissolves perfectly in two parts of warm ether or in four of warm alcohol sp. gr. ·800.
Nutmeg butter contains the volatile oil already described, to the extent of about six per cent., besides several fatty bodies. One of the latter, termed Myristin C₃H₅(O·C₁₄H₂₇O)₃, may be obtained by means of benzol, or by dissolving in ether that part of the butter of nutmeg which is insoluble in cold spirit of wine. The crystals of myristin melt at 31° C. By saponification they furnish glycerin, and Myristic Acid, C₁₄H₂₈O₂, the latter fusing at 53°·8 C. Playfair in 1841 was the first to isolate (in Liebig’s laboratory at Giessen) myristic acid. Myristin also occurs in spermaceti, coco-nuts, as well as, according to Mulder, in small quantity, in the fixed oils of linseed and poppy seed. Nutmegs according to Comar (1859) yield 10 to 12 per cent. of myristin.
That part of nutmeg butter, which is more readily soluble in spirit of wine or benzol, contains another fat, which however has not yet been investigated. It is accompanied by a reddish colouring matter.