CINNAMON. The dried hark of several species of Cinnamoinum, belonging to the natural order La•inea% The leading species, rinna monlum Zcylanieum, indigenous to Ceylon, where it may be found growing at an altitude of 3000 feet above sea-level, has developed seven or eight well-marked varieties, some of which are ranked by botanists as species. From biblical times the forests supplied the market, but its cultivation was commenced by the Dutch. It is now grown in Brazil, the West Indies, Egypt, the district about Tellicherry Coast), and .Java, which last two plaices most nearly approach Ceylon in the quality of their cinnamon: but in none of which, owing to differences of soil, climate, methods of cultivation, or of exposure to sunlight, it produces bark of so high a quality as in its home. Cinnamon plantations are in less favor than formerly. coffee-cultu•e being in the ascen dent. In the wild, the tree attains the height of about 30 feet and a diameter of 12 to IS inches, but 'when cultivated it is made to form stools of four or five stems. When the bark begins to turn brown. usually in less than two years, these stems, which may be eight feet tall and two inches in diameter at the base, are harvested and replaced by fresh ones. After being stripped of leaves and twigs, which latter yield 'cinnamon chips,' they are girdled transversely and slitted longitudinally, and the hark shipped oil' with a mama or knife similar in form to a nurseryman's budding-knife. The pieces are then laid flat and the outer bark removed by scraping or planing. As the bark dries it forms rolls called quills. the smaller of which are inserted into the larger, which when fully dry are tied in bundles for ship ment. Cassia cinnamon, cultivated in India and southeastern China, is the bark of one or more un determined species. variously named by botanists, (Nam/a/o/num tumuli, Cinnamomtun and Cinnamomum nit idllni . These writers also con sider the species mentioned as coarse types of rinnamanium Zcylanicum, formerly int•odurea into India from Ceylon and modified by main land environment. Cassia cinnamon, which is
exported to America from China and India, is not. as is often supposed, the same as Chinese cin namon, none of which reaches our ports, imenuse of the stead' demand and high prices paid for it in China. the Cassia variety is cultivated: the Chinese is not, but is oldained from all trees growing, not in Chinese forests, but in those of Annan]. These trees 'lie, t heir hark being stripped from Irunks and twigs. Saigon china moo is derived from am undetermined species of eirma mon which appeared in commerce about 1875 and which has annually increased in importance. Ceylon cinnamon is yellowish-brown, has a pecu liar, fragrant odor and sweetish, aromatic, pun gent taste. In quality it surpasses the bark ob tained from the same species grown in other countries, and also that of the other two species imported into America. Cassia cinnamon is red dish-brown, and has a less delicate taste and odor than the preceding.. The Saigon variety, from which the outer bark is not removed. has a gray or grayish-brown exterior, with whitish blotches. warts, and wrinkles. All three kinds contain a volatile oil ()ileum chin:11110mi I. tannin. sugar and mannit, and are recognized in the Pharma copeia of the [Tilted States. The oil, which is given in doses of from one to five drops, is credit ed with aromatic, stomachic. stimulant, and ca• minative qualities when taken internally, and with rubefacient properties when applied locally. The bark, due to its tannic acid. has some astrin gent propertie., and is commonly used to flavor astringent powders and mixtures which do not contain iron. From very early times cinnamon has been used as a sluice in many culinary prepa rations. For illus. see plate FLAVORING PLANTS.