MINOR VEGETABLE PRODUCTS AND THEIR SOURCES. 199 
and used in the same manner. It is quite astringent, and possesses 
valuable medicinal qualities. : 
Capitao do matto, of Brazil, is an infusion of the leaves of Lantana 
pseudo-thea, (Verbenacee.) This infusion is highly esteemed in Brazil as 
a substitute for tea. It is aromatic and agreeable. 
Tea of Heaven.—This name is applied by the Japanese to the dried 
leaves of Hydrangea Thunbergii and Platycrater arguta, of the family of 
Hydrengeacee. The leaves are used as tea. 
SPICES AND CONDIMENTS. 
Cinnamon.—The true cinnamon is obtained from Cinnanomum Zeylani- 
cum, (Lauracee,) a tropical tree reaching a height of 30 feet, and culti- 
vated in many countries. Ceylon has long been noted for the excellence 
of its cinnamon, but commerce is largely supplied from the West Indies 
and South America, and there is much inferior bark sold as the genuine 
article. It is prepared by stripping the bark from the branches, when 
it naturally rolls up into quills, the smaller of which are introduced into + 
the larger, and then dried in the sun. Good cinnamon is known by the 
thinness of the bark; asa rule, the thinner and more pliabie the finer the 
quality. When itis broken the fracture is splintery. It is largely used 
as a condiment for its pleasant flavor, and its astringent and cordial 
properties give it a value as a medicine. From the root an excellent 
camphor is extracted, and the flowers are used as a spice. 
Cassia is furnished by Cinnamomum cassia, a tree growing 40 to 50 
feet in height, cultivated to a considerable extent in China, the Philip- 
pine Islands, the western coast of Africa, and in Brazil. The China 
cassia is considered superior in perfume and flavor to any spice of its 
class. This bark resembles the true cinnamon, but is thicker, coarser, 
and not so delicate in flavor, but being cheaper is frequently used to 
adulterate the true article. For confectionery purposes this affords a 
stronger flavor than cinnamon, and is therefore preferred. The bark is 
collected and prepared as for cinnamon. Cassia bark is distinguished 
from cinnamon by being more brittle, and of less fibrous texture; it is 
net so pungent, and has more of a mucilaginous or gelatinous quality. 
Cassia buds are the dried flower-buds of the cassia tree. The best 
come from China, and are round, bearing some resemblance to a clove, 
but smaller, and have a rich cinnamon flavor. i 
Cloves.—The cloves of commerce are the unexpanded flower-buds of 
Caryophyllus aromaticus, (Myriacee,) a sinall evergreen tree, native of 
the Moluccas, but cultivated in several parts of the East and West 
Indies. The flowers are produced in branched panicles at the extremity 
of the branches, and are of a delicate peach color. Before expansion 
tae buds are collected by hand, or sheets and mats are spread under the 
tree, and the buds are brought down by beating it with sticks. They 
are cleaned and dried in the sun;.a uniform brown color is imparted by 
Shightly smoking them over a wood fire. All parts of the plant are 
aromatic, but. especially the flower buds; hence their use for culinary 
purposes. 
_ _ Star anise, Illicium anisatum, (Magnoliacew.)—The fruit of this Chinese 
shrub forms an article of commerce, and is used as a condimeaft in the 
preparation of food. In China and Japan it is chewed in small quanti- 
ties after meals, both for the purpose of sweetening the breath and to pro- 
mote digestion, while the native physicians prescribe it as a stomachic 
and carmiuative. Its pungent aromatic odor and tlavor bear a strong 
resemblance to those of Common anise. 
Fenugreek, Trigonella fenum-Greeum, (Leguminose,) is a small annual 
