CORTEX CASSIA LIGNE^. oST 



acid. The Cinnamomin of Martin (18G<S) has been shown by Wittstcin 

 to be very probably mere mannite. The effect of iodine on a decoction 

 of cinnamon will be noticed under the head of Cassia Lignea. Cinna- 

 mon afforded to Schiitzler (1862) 5 per cent, of ash consisting chiefly 

 of the carbonates of calcium and potassium. 



Uses — Cinnamon is used in medicine as a cordial and stiniuhuit, 

 but is much more largely consumed as a spice. 



Adulteration — Cassia lignea being much cheaper than cinnamon, 

 is very commonly substituted for it. So long as the bark is entire, 

 there is do difficulty in its recognition, but if it should have l)eon 

 reduced to powder, the case is widely different. We have found the 

 following tests of some service, when the spice to be examined is in 

 powder: — Make a decoction of powdered cinnamon of known genuine- 

 ness ; and one of similar strength of the suspected powder. When 

 cool and strained, test a fluid ounce of each with one or two drops 

 of tincture of iodine. A decoction of cinnamon is but little affected, 

 but in that of cassia a deep blue-black tint is immediately produced 

 (see further on, Cort. Cassise). The cheap kinds of cassia, known as 

 Ocissm vera, may be distinguished from the more valuable Chmesp 

 Cassia, as w^ell as from cinnamon, by their richness in mucilage. This 

 can be extracted by cold water as a thick glairy liquid, giving dense 

 ropy precipitates with corrosive sublimate or neutral acetate of lead, 

 but not with alcohol. 



Other products of the Cinnamon Tree. 

 Essential OH of Cinnamon Leaf {Oleum Cinnainomi folio rum) 



This is a brown, viscid, essential oil, of clove-like odour, which is 

 sometimes exported from Ceylon. It has been examined by Stenhouse 

 (1854), who found it to have a sp. gr. of 1053, and to consist of 

 a mixture of Eugenol (p. 284) with a neutral hydrocarbon having the 

 formula C'H'". It also contains a small quantity of benzoic acid. 



Essential Oil of Cinnamon Root (Oleum Cinnamoni radici^] 



A yellow liquid, lighter than water, having a mixed odour of camphor 

 and cinnamon, and a strong camphoraceous taste. Both this oil and 

 that of the leaf were described by Kampfer (1712) and by Seba in 

 1731,1 and perhaps by Garcia de Orta so early as 15G3. Solid camphor 

 may also be obtained from the root. A water distilled from the 

 flowers, and a fatty oil expressed from the fruits are likewise noticed 

 by old wa-iters, but are unknown to us. 



CORTEX CASSIiE LIGNEiE. 



Cassia Lig'iua, Cassia Barl: 



Botanical Origin— Various species of Ciwiamomnvi occurring in 

 the warm countries of Asia from India eastward, aflbrd what is termed 

 }n commerce Cassia Barh. The trees are extremely variable in foliage 

 inflorescences and aromatic properties, and the distinctness of several of 

 the species laid down even in recent works is still uncertain. 



> Phil. Trans, xxxvi. (1731) 107. 



