Clove

At the top, again, we see this camel coming in from the east, but what's quite interesting on the guild crest itself is the clove.

Of course, it's a reference now to the spice clove, but in the 14th century, that's not what clove meant.

Clove is actually a reference to the weights that were used by grocers to measure out spices as they were sold.

So it's actually a nice little double entendre.

It does remind us of the spices that are being sold by grocers, but it also tells you exactly how they did that.

You're right.

Clove is really strong.

Nutmeg is really strong on the front.

There's some great maple notes for me.

Jinko, or aloe's wood, four mum, about half an ounce.

Choji, or cloves, four mum.

Kunroku, or olebanum, four mum.

Hakko, or Artemisia schmittiana, four mum.

Two twenty-one pastille.

Recipe for Baikuwa.

Ingredients and proportions Ginkgo, or aloes, twenty mum, about two and a half ounces Choji, cloves, twelve mum, about one and a half ounces Koko, unidentified, eight and a third mum, or about one and one fortieth of an ounce Byakudan, or sandalwood, four mum, about a half an ounce Kansho, or spikenard, two bu, about a quarter of an ounce Kwako, perhaps bishop's wort, one bu and two spu, about three sixteenths of an ounce Kunroku, or olebanum, three bu, three spu, or about fifteen twenty-seconds of an ounce Shomoko, unidentified, two bu, or a quarter of an ounce Jako, or musk, three bu, two spu, or about seven sixteenths of an ounce Ryuno, refined Borneo camphor, three spu, or about three eighths of an ounce Two fifty pastilles The incense used at a kokwai ranges in value, according to the style of the entertainment, from two dollars and fifty cents to thirty dollars per envelope of a hundred wafers, wafers usually not more than one-fourth of an inch in diameter.

Sometimes an incense is used worth even more than thirty dollars per envelope.

But

there's also a spice on the back, almost like a, Cloves, what you can get with a tremolo, that kind of that spicy background? I'm

a little stuffy today for some reason.

I don't know if it's because the allergies are awful.

Nearby are sacks of cardamom, their green pods enclosed in coarse cloth, and bundles of cinnamon with their curled layers packed carefully together.

Cloves give off a darker, sweeter fragrance, while other goods wait in less romantic forms.

Sacks of grain, jars of oil, bundles of cloth, coils of rope, wooden chests, and all the ordinary necessities that keep a ship and its people functioning when land eventually disappears behind the horizon.

You're a spice merchant, which sounds rather elegant when spoken slowly and from a safe distance.

The smell is stronger below.

Pepper gives the air its familiar sharpness, while cinnamon carries a sweeter woody fragrance.

Cloves have a rich, almost medicinal scent, and cardamom adds something lighter and cooler.

You stand among the sacks and chests for a moment, listening to the hull move through the water above you.

I got to know many of their chiefs, and I liked them, for they were upstanding fellows to look at and heaven-born shikaris.

However, when the Jews came along, they wanted labor, and since we did not see our way to allow them to add to the imported coolie population, they had to fall upon the Labanga.

At first, things went smoothly.

The chiefs were willing to let their men work for good wages, and for a time, there was enough labor for everybody.

And since the work could not be allowed to slacken, the owners tried other methods.

They made promises which they never intended to keep, and they stood on the letter of a law which the natives did not understand, and they employed touts who were little better than slave dealers.

They got the labor, of course, but soon they put the Labanga into a state of unrest, which a very little would turn into a rising.

Into this kettle of fish, Tommy was pitchforked, and when I arrived, he was just beginning to understand how unpleasant it was.

So cardamom helps to help move that chi, transform phlegm and dampness, very similar, as well as fennel.

Next herb, clove.

Clove is a really phenomenal Chinese herb.

We call it ding xiang.

Ding xiang literally means the fragrant plant.

It's not excessively hot, but it is warm.

That it helps to, again, move oftentimes these yin pathogens, we call them, or parasites, which create cold, which creates stagnation, etc.

Clove also we use to warm what we call the middle jowl or the middle part of our abdomen.

And the flavours off it are really good.

Clove, spice, really nice, really nice.

And also Dean has bought some Hungarian oak, 300 litres in the past, which we've rejuvenated, shaved, toasted and charred.

And I think we're going to have a taste in very shortly for the whisky and the