lAVRlNEM. 209 



CKina cassia, the outer layer of tlie bark Laving been to a great 

 extent removed ; tbis is probably prepared for exportation as 

 cassia Ugnea. Some trees of cassia lignea are cultivated by tbe 

 Madras Forest Department in tbe "Wynaad. Indian cassia may 

 readily be distinguished from tbe China bark by its yielding 

 a glairy mucilage when infused in cold water, which gives 



■ 



a ropy precipitate with corrosive sublimate and neutral acetate 

 of lead, but not with alcohol. 



No oil is distilled from these barks in India. 



Xajpat or Tamalpatra, and in Southern India only 

 Talisha-pattiri, is the leaf of the species of Cinnamoniian^ 



already mentioned as yielding Taj or Indian cinnamon. The 

 drug is the TamdK of the Raja IS^irghanta^ and is considered to 

 be hot and light, and useful for the expulsion of phlegmatic 

 and rheumatic humors ; it is prescribed in flatulence and 

 dyspepsia. 



Cinnamon leaves are the SazaJ-i-Hindi of the Indian 

 Mahometans, and are much used both as a condiment and 

 medicine in India. The author of the Makhzan describes them 

 as yellowish, coriaceous, ovate-lanceolate leaves, with five nerves 

 extending from the base to the apex, and says that they are 

 produced by a large tree growing in the mountains of Sylhet, 

 the bark of which is used as cassia. He considers thera to be 

 carminative, stimulant, diuretic, diaphoretic^ iactagogue and 

 deobstruent. 



Description. — The leaves vary a good deal in size, the 

 largest are 6 inches long or more,, and 1| inch broad, oblong, 

 obtuse-pointed, entire, with three principal nerves and two 

 smaller ones which are sometimes quite marginal ; the venation 

 between these nerves, which run from base to apex of the leaf, 

 is finely reticulated. The leaves are of an olive- green colour, 

 the upper surface is polished. They have a pleasant odour like 

 -a mixture of cloves and cinnamon. Value, Re. 1| per 37^ lbs. 

 Accordingto Professor E.Schniidt((?^^m. Zeit., Sept. 26, 1891, 

 p. 1376), the essential oil of cinnamon leaves consists of almost 

 pure eugenol, with a little terpene and cinnamic aldehyde, 



III.— 37 



