CINNAMON. 191 
CHAPTER X. 
CINNAMON.—CASSIA.—CLOVE. 
CINNAMON. 
Tue bark known as “Ceylon Cinnamon” is derived from the 
Cinnamomum Zeylanicum, Breyne, a native of Ceylon, where it 
is widely distributed in the forests at altitudes varying up to 
3000 feet, and one of its varieties is found as high as 8000 feet. 
It is a small evergreen tree with beautiful shining leaves, bearing 
panicles of greenish flowers somewhat resembling mignonette, 
but of an unpleasant odour. The aspect, height, and dimensions 
of the tree are very variable. Many varieties differmg greatly 
from each other have received distinctive specific names; the 
numerous intermediate forms merging one into the other. 
Although formerly exclusively derived from Ceylon, the tree is 
now grown in India, Mauritius, Cayenne Mahé, (one of the 
Seychelle Islands), and the Antilles, from seed obtaimed from 
Ceylon, and these barks now to some extent rival those of 
Ceylon. It is cultivated extensively in Jamaica, where it was 
introduced from Ceylon about 1782. 
In the humid forests of the South-west of India there are seven 
or eight clearly marked varieties which may be regarded as so 
many distinct species, but as they are so gradually lnked by 
intermediate forms, it is impossible to distinguish them specifically 
by any sufficiently constant feature. As they are found from the 
sea-level up to very great altitudes, it has been thought that their 
difference in appearance may be due to local influences. 
Several distinct varieties are known in Ceylon. The finest 
bark is produced by a choice cultivated variety of the tree, called 
Rasse curunda or “honey cinnamon.” This is the true C. zey- 
lanicum, Breyne, a tree of about 5 to 7 metres in height and 30 
