(65) 



feet in length and allowed to lie and wilt for a day or so. The quills are 

 then taken separately and flattened upon a stone or block, with the outer 

 portion uppermost. A bone or wood knife is then used for scraping off the 

 soft outer layers of the bark. Metal cannot be used in this process, because 

 the tannic acid in the bark would produce a black discoloration on coming 

 into contact with the iron of the knife. A number of sheets of the scraped 

 bark are then laid one upon the other and all are rolled together in a single 

 quill, carefully dried in the shade and tied into large rolls for the market. 



1497. Fine sample of Ceylon cinnamon in quills. 



1498. The same ground. 



1499-1511. Cassia cinnamon or Cassia bark.— This variety of cinnamon is derived 

 from some 10 or more species of Cinnamonum, that of the different species 

 varying greatly in quality. It is prepared by removing the bark from the 

 stems in the same manner as that of Ceylon cinnamon, but instead of care- 

 fully scraping off the outer bark, this is roughly removed with a plane, 

 considerable portions of it being allowed to remain. Since the outer bark 

 of cinnamon usually contains much tannin and some bitter principle, even 

 the best of such cinnamon is very inferior to that of Ceylon. 



1499. Good quality of Cassia cinnamon. Derived from Cinnamomum Cassia 



Blume. From the East Indies. 



1500. The same, in a ground condition. 



1501. Java Cassia. Same as the last, but grown in Java. 



1502. An inferior grade of the same, produced from old stems. 



1503. Batavian Cassia. — A very fine, carefully peeled variety of Cassia, produced. 



at Batavia. 



1504. Chinese mats of Cassia. — The poorest quality of Cassia bark. Produced! 



and packed in China and usually more or less adulterated by the inten- 

 tional addition of sand, as well as of fragments of the waste portions-. 



1505. Cassia buds. — The unripe fruit of Cinnamomum Cassia Blume. These 



fruits possess the fine flavor of cinnamon, together with a much sweeter 

 taste. 



1506. The preceding in a ground condition. 



1507. Saigon cinnamon (Number 1. Thin). — The entire bark of an undetermined 



species of Cinnamomum. Native of China. This cinnamon does not 

 possess so strong an aroma as does the Ceylon variety, but it contains 

 much more sugar and is remarkably free from astringency and bitterness. 

 It is perhaps to be regarded as a superior kind of Cassia. 



1508. Saigon cinnamon (Number I. Medium). — This grade is a little thicker than 



the preceding and is not of quite so good a quality. 



1509. Saigon cinnamon (Number I. Thick). 



1 5 10. False or spurious Saigon cinnamon. — The bark of an undetermined species of 



Cinnamomum. Native of southeastern China. It closely resembles 

 Saigon cinnamon, but is of very inferior quality. 



1511. Saigon cinnamon in a ground condition. 



15 1 1. 1. South American cinnamon. Canelo. — The bark of a species of Acrodi- 

 clidium. Native of Ecuador, collected by J. N. Rose. 



15 12. Royal bay leaves. — The leaves of Laurus nobilis L. (Lauraceae — Laurel 



Family). Native of the Mediterranean regions and widely cultivated. 



