very low down the stem, and the leaves glitter as if they were varnished.  The fruit closely resembles an apricot, covered with spots of yellowish-brown.  It bursts on attaining maturity, and then reveals a round kernel, of the size of a nut, embedded in a network, sold as mace, of a beautiful red colour.  This network of fibrous material is carefully separated from the nutmeg, and dried in the shade,—­being frequently sprinkled with sea-water, to prevent the colour deepening into black, instead of changing into yellow.  The nutmeg is likewise dried, exposed a while to the action of smoke, and dipped several times into sea-water containing a weak solution of lime, to prevent it from turning mouldy.

The clove-tree is smaller, and less copiously provided with foliage, than the nutmeg-tree.  The buds form what are known to us as cloves; and, of course, are gathered before they have had time to blossom.  The areca-nut palm is also plentiful in Singapore.  It grows in clusters of from ten to twenty nuts; is somewhat larger than a nutmeg, and of a bright colour, almost resembling gilt.

The Chinese and the natives of the Eastern Islands chew it with betel-leaf and calcined mussel-shells.  With a small quantity of the latter they strew the leaf; a very small piece of the nut is added, and the whole is made into a little packet, which they put into their mouth.

Madame Pfeiffer also inspected a sago manufactory.  The unprepared farina, which is the pith of the sago palm, is imported from a neighbouring island.  The tree is cut down when it is seven years old, split from top to bottom, and the pith extracted from it.  Then it is freed from the fibres, pressed in large frames, and dried at the fire or in the sun.  At Singapore this pith or meal, which is of a yellowish tint, is steeped in water for several days until completely blanched; it is then once more dried by the fire or in the sun, passed under a large wooden roller, and through a hair sieve.  When it has become white and fine, it is placed in a kind of linen winnowing-fan, which is kept damp in a peculiar manner.  The workman takes a mouthful of water, and “spirts it out like fine rain over the fan;” the meal being alternately shaken and moistened until it assumes the character of small globules.  These are stirred round in large flat pans, until they are dried.  Then they are passed through a second sieve, not quite so fine as the first, and the larger globules are separated from the rest.

Pepper and gambir plantations are also among the “sights” of Singapore.  The pepper-tree is a small bush-like plant, which, when carefully trained, springs to a height of eighteen feet.  The pepper-pods grow in small clusters, and change from red to green, and then to black.  White pepper is nothing more than the black pepper blanched by frequent steeping in sea-water.  The gambir does not grow taller than eight feet.  The leaves, which are used in dyeing, are first stripped from the stalk, and then boiled down in large coppers.  The thick juice is placed in white wooden vessels, and dried in the sun; then it is divided into slips about three inches long, and packed up.