l6o PLANT ORGANS OR PARTS OF PLANTS. 



astringent. Saigon cinnamon is darker than Ceylon or 

 Cassia ; in thickness it exceeds both, while its taste is the 

 strongest. 



CEYLON CINNAMON. 



Cinnamomum Zeylanicum (Ceylon Cinnamon ; Ger. Zey- 

 lonzimmt). — The inner bark of the shoots of Cinnamomum 

 Zeylanicum, Breyne (nat. ord. Laurinece). Ceylon. 



Description. — Long, closely rolled quills, composed of 

 eight or more layers of bark of the thickness of paper; 

 pale yellowish-brown; outer surface smooth; fracture 

 short-splintery; odor fragrant; taste sweet and warmly 

 aromatic. 



The microscopical anatomy of this bark is similar to 

 that of Cassia Cinnamon, except that the elements are 

 smaller, particularly the starch granules, which are 

 mostly about 6 microns in diameter. 



CASSIA CINNAMON. 



Cinnamomum Cassia (Cassia Cinnamon; German, 

 Cassienzimmt) . — The bark of the shoots of one or more 

 undetermined species of Cinnamomum, grown in China 

 (Chinese Cinnamon) (nat. ord. Laurinecs). 



The Cinnamomum aromaticum of Nees, Cinnamomum 

 cassia of Blume, are the more generally received names 

 for the plant which yields the Cassia cinnamon. This 

 is widely cultivated in the southern provinces of China, 

 between certain latitudes, 22° to 23°, and the bark is 

 usually taken from the six- to ten-year-old trees. The 

 pieces are scraped so that most of the true corky tissue is 

 removed, dried, packed, and shipped in appropriate 

 lengths. The bark from the more delicate stems and the 

 young twigs which are taken from the trees are usually 

 used in China. 



Description.— Cassia is found in quills of various shapes 

 and sizes, forming complete tubes or only portions of 

 tubes from i to 3 cm. in transverse section and from 25 



