Decay of the Cinnamon Trade. 211 



or twigs. What is I'elatcd, however, by various travellers of 

 the fragrance of the cinnamon forests, which they have 

 scented at a great distance seaward, would seem to indicate 

 that this delicious odour emanates from various other 

 aromatic plants in which Ceylon is so rich, rather than the 

 cinnamon groves, the aroma of which, indeed, is not percep- 

 tible beyond the immediate vicinity. The best description 

 of cinnamon is not so thick as stout paper, and is fine- 

 grained, flexible, light brown, or golden yellow, sweet and 

 pungent ; the coarser qualities are thick-skinned, dark 

 brown, acrid, stinging, and leaves a bitter after-taste. In 

 the warehouses, the cinnamon rinds and canes sorted for 

 shipping are piled upon each other, packed in bales of 

 about 90 lbs. w^eight each, and carefully sewed. In all 

 cavities and spaces between each layer an immense quantity 

 of pepper is strewn, to preserve the cinnamon during its sea- 

 voyage, by which both spices are benefited, the black pepper 

 absorbing all the superfluous moisture, and gaining by the 

 fragrance of the cinnamon. 



Consequent on the diminution of cinnamon cultivation, 

 which undoubtedly has resulted in great measure from the 

 altered taste of mankind and the consequent extraordinary 

 falHng off" in the demand for this once higlily-prized spice, 

 the cultivation of coffee in Ceylon has, during the last 20 

 years, increased tenfold ; and it is solely owing to the dearth 

 of available labour that this branch of produce, considering 

 the splendid profits it returns, is not even more extensively 



