144 A COMPENDIUM OF 
seems to be some doubt existing as to the origin 
of the varieties of cinnamon. Some authors 
contend that all tne cinnamon of commerce is | 
from the same tree, the Cassia being the bark 
from the large and older portions of the tree, 
while the finer grades are the smaller and young- 
er portions of the branches. Suffice it to say, 
that the medical uses and effects are the same, 
though the Ceylon cinnamon is superior in odor. 
Cinnamon barks, as found in commerce, are in 
pieces of variable length, but about one twenty- 
fifth of an inch (1 millimeter) thick, varying in 
color from a light to a dark brown, the finer va- 
rieties being thinner, more tightly and evenly 
curled or rolled. The taste of cinnamon is as- 
tringent, sweet, aromatic and biting, less pleas- 
ant and more astringent in the poorer varieties, 
and the fracture more abrupt. Cinnamon con- 
tains sugar, tannin, mannit, muctlage and a 
volatile oil; the latter constituent will be treated 
of under its own properhead. The bark and its 
preparations are carminative, stimulant and as- 
tringent, and given in form of powder infusion 
and tincture; dose of the powder, 8 to 30 grains 
(0.5 to 2 grams); of the tincture, 1 to 2 fluid 
drachms (4 to8 grams). The officinal prepara- 
tions are the aguacinnamomt, pulvis aromaticus, 
pulvis cinnamomi, comp. syr. rhet aromaticus, 
tinctura cardamomi comp., tenctura cinnamomi, 
tinctura catechu, vinum opii and tinctura laven- 
dule comp. 
Cornus, Dogwood.—Natural order Cornacez. 
Found in all the North American woods. The 
species under discussion is the Cornus Florida, 
which flowers in terminal cymes; it has a perfect 
