This section is from the book "An Experimental History Of The Materia Medica", by William Lewis.
Macis Pharm. Lond. Maris officinarum C. B. Mace; a pretty thick, tough, unctuous membrane, reticular or variously chapt, of a lively reddish yellow colour approaching to that of saffron, enveloping the shell of the fruit whose kernel is the nutmeg. The mace, when fresh, is of a blood-red colour, and acquires its yellow hue in drying: it is dried in the fun, upon hurdles fixed above one another, and then, as is said, sprinkled with sea-water, to prevent its crumbling in carriage.
Mace has a pleasant aromatic smell, and a warm, bitterish, moderately pungent taste. It is in common use as a grateful spice; and appears to be, in its general qualities, nearly fimi-lar to the nutmeg, both as the subject of medi-cine and of pharmacy. The principal difference confifts in the mace being much warmer, more bitterish, less unctuous, and fitting easier on weak stomachs; in its yielding by expression a more fluid oil, and in distillation with water a more fabtile volatile one. What is called in the shops expressed oil of mace is prepared, not from this spice, but from the nutmeg.