Encyclopædia Britannica, First Edition/Mace

MACE, the second coat or covering of the kernel of the nutmeg, is a thin and membranaceous substance, of an oleaginous nature and a yellowish colour; being met with in flakes of an inch and more in length, which are divided into a multitude of ramifications. It is of an extremely fragrant, aromatic and agreeable flavour, and of a pleasant, but acrid and oleaginous taste.

Mace is carminative, stomachic, and astringent; and possesses all the virtues of nutmeg, but is less astringent.