viir CINNAMON I93 



wood, and the whole of the epidermis, and the pulpy matter scraping off 

 underneath it, is carefully scraped off with a curved knife. Jf s eplder " 

 The knives sold for the purpose of reaping cocoa pods answer 

 for this purpose very well. After the epidermis is removed 

 the bark is put one in the other, cut in lengths of about 12 

 inches or a little more, and placed on wicker work platforms 

 in the shed until the second day when the drying is finished Drying, 

 in the sun. As the bark dries, it contracts and acquires the 

 appearance of a quill which is the name sometimes applied 

 to it. When the spice is perfectly dry, it is made up into Ba u ng 

 bundles of about 30 Ibs. each, and three bundles are made 

 into a small bale which weighs between 90 and 100 Ibs. The 

 bark of the bigger and coarser shoots cannot be quilled, 

 so it is removed in thick pieces ; and when mixed with the C j nnamon 

 bark of the prunings, and of those sticks that do not peel chips, 

 well, is known as chips, which fetch a low price in the mar- 

 kets. Chips have not such a delicate flavour as quilled 

 cinnamon ; but what is wanting in delicacy is made up in 

 pungency, and, therefore, for some purposes this inferior 

 spice is preferred. In Ceylon, it is reckoned that the yield Returnsper 

 per acre is 1 50 Ibs. of prepared cinnamon, but on good soil acre. 

 and with careful tillage and judicious manuring, larger re- 

 turns ought to be obtained. 



OIL. Cinnamon oil is made by distillation from the bark 

 unfit for shipment, and from the leaves and other parts of 

 the plant. It varies much in character, some being . 

 light, and some so heavy as to sink in water. The oil does heavy oil. 

 not exist in the bark in a large proportion, for Solbs. of 

 bark will yield only 6^ ozs. of heavy oil, and 2|ozs. of light 

 oil. 



