LAURUS cINNAMOMUM. ORD. XL. Oleracee. 673 
The use of the Cinnamon-tree is not confined to the bark, for it 
is remarkable that the leaves, the fruit, and the root, all yield oils 
of very different qualities, and of considerable value: that pro- 
duced from the leaves is called Oil of Cloves, and Oleum Maia- 
bathri: that obtained from the fruit is extremely fragrant, of a 
thick consistence, and at Ceylon is made into candles, for the sole 
use of the king; and the bark of the root not only affords an 
aromatic essential oil, or what has been called Oil of Camphor, 
and of great estimation. for its medical use, but also a species of 
camphor, which is much purer and whiter than that kept in the 
shops. 
The spice, so well known to us by the name of Cinnamon, is the 
inner bark of the tree;‘ and those plants produce it in the most 
perfect state, which are about six or seven years old, but this must 
vary accordin g to circumstances. Seba says, “ Those which —< 
in” i re the ground is a fin ifis e 
are many mich vallies in “the island of Ceylon) are in five years 
time be fit to have the bark taken off. Others, on the contrary, 
which stand in a wet slimy soil, must have seven or eight years 
time to grow before they are ripe enough.” And the bark of 
trees, which stand in a very dry soil, and much exposed to the sun, 
has often a bitterish taste, which Seba attributes to “ the camphor 
being by the sun’s rays rendered so thin and volatile, that it rises 
up and mixes with the juice of the tree.” The bark, while on the 
trees, is first freed of its external greenish coat; it is then cut 
longitudinally, stripped from the trees, and dried in sand, till it 
becomes fit for the market, when it-is of a reddish yellow, or pale 
rusty iron colour, very light, thin, and curling up into quills or 
canes, which are somewhat tough, and of a fibrous texture. It is 
frequently mixed with cassia, which is distinguished from the 
« * If you taste the inner membrane of the bark when fresh taken off, you will 
find it of most exquisite sweetness, whereas the outward part of the bark differs 
but very little in taste from the common trees; but.in drying, the oily and agree- 
able sweetness communicates and diffuses itself staal the whole outward 
part.” Seba 1. c. 
No. 50.——vo1. 4 8a 
