!,i;-oi^^;c''er5) ofr! prottv <:^--;:L grov^f , i-e-i^-uinp; i- Mj^rir ^eirs tne height of fiuec?! or 

 twentv ff'tt, u v&y spreadiug, and famished wuU nlvinarous branches, rtt a fit .size f-^r 

 decortication. The seeds,' hoive^.'er, area long tmie in-couuiig up, and the plain ta 

 make small pyogress for the first year or two. 'i'.'-e birds appear to be very fond of the 

 berries, and will, probably, propagate this tree in the same v;ay they do manj; others 

 every where ""' 'i'p if !(-!' : s-:> ;;* in ? 5'v:ri. t'r;"^ ii_ w;;; .--,';.; j.:^ ; ;:!' -rusly, of 

 Vsithout cul-i 



" " Tiie-be^^r c;a:;:;:'!oa o;:riv, aecoitinig to ti::- Oin-T^-;', (.nnis i ii^ve "-:^..rj >s taken 

 fr-. n the small branches, of about aii inch diameter, the larger limhs not being so easily 

 decorticated, and not visldinac so ^ood -or so stron<>; a ciiuismon. The sixialler twim, 

 or those that have n;>t acqinred a ciuentious bark, are too iud oi sap and rtincilage, and 

 have little aroma..' It is the Ither, or inner bark, that constitutes the cinnamon, from 

 which the two extej-nai barts T^ii>^r he carefully and .entirely seperated, or they vitiate 

 the flavour of the-<^iftnam U> this with dexterity, and to raise the bark from tHe 

 v.'ood, requires some pracu. e , out there rnay perh;ips be an easier method than that 

 which I made use of; which was that of a ooaunon pruning knife. The bark being 

 thns seperate<l, the smaller pieces arc to be placed within the larger ; whicii, by ex- 

 posure to the sun or the air, presently coil up, and require ko furtlier preparation. A 

 dry season, I apprehend, is the proper cme for taking the bark ; as I hare fovjrid 'the 

 .cinnan^on not so strong after long or heavy rains. Cinnairion seeros to be much more 

 retentive of its virtues than any of th-e other ipices ; but it will certainly be proper lo 

 protect it, when taken^ ....--. u .., ., - --v-' - i- - .i. ~ - ^ , < .-.:..,. , :, . -;.,.- ..-,.:- 



ing in cedar chests. 



" Having thus'^commuriicatod ini tiiat i cm able {roiri rr,y own obsorratioas, respcci:.- 

 ing the culture and preparation of the cinnamon, I shall add *,vhat i know; with respect 

 to th^; use.=! of its several parts. 



" The leaveSj wbether recent or dried, ^re so strongr, ...i,::\;j;nated vp'ith an aroma^ 

 similar to the cinnamon, that they are on all ocea,iions a good succedaneum for the 

 tark, both in cookery and medicine. Distilled, they -give an excellent sioaple and 

 3pirituou.<; water, and an essential oil, of the nature of oil of ciove.q. Powdered, they 

 are a good aromatic species, or mareschal perfume. Every part of the . , jjording 

 t.o writers of the best authoritv, affords some useful product." 



To -rcount for ths great quantities of cinnamon trees stii! remaining in the island of 

 Ceylon, after the general exportation of the bark that has prevailed during several 

 centuries, some authors have assured -us, that, after the bark has been stripped off lLo 

 tree, it becomes fit to be stripped off a second tirr;e in fq?ir or five years ; but this^ as- 

 sertion is no less contrary to obseri-ation than it is to the common cfcurse of nature. 

 The truth is, the barked trees being cut down, quickly put forth new shootSj which in 

 a period of from five to eight years come again to the knife. Great numbers also of the 

 f.reesiare continually springing from the fruit, which either drops upon the gr )und, or 

 is disseminated by the wi^d doves called there cinnamon eaters; insoipuch, that here 

 and ther<3 along the roads;uch qaantities of these young trees are to he seen, as to look 

 5>Kfi iiltie ivood^. ' . 



'ihi^^roiiorring account of tlie mode of procuring cinnamon iv), Ceylon^ is extracted 

 jTroca rhaabi;rg'iB Travels ; 



C < Cinnamojft 



