CINNAMON 251 



lenticels; inner surface light brown, smooth; fracture short; thick 

 inner bark separated from the very thin periderm by a layer of small 

 stone cells; odor aromatic; taste mucilaginous, aromatic and pun- 

 gent. 



Cassia Cinnamon. In quilled pieces, usually shorter than 

 those of Saigon Cinnamon, the periderm more or less removed, and 

 the bark aromatic and somewhat astringent. 



FIG. 112. A, flowering branch of Cinnamomum zeylanicum; B, leaf -bud of the 

 same; C, leaf-bud df Cinnamomum Camphora. A, after Berg and Schmidt; 

 B, C, after Pax. 



Ceylon Cinnamon occurs in closely rolled double quills com- 

 posed of numerous thin layers of the inner bark of the shoots; the 

 odor is delicately aromatic, and very distinct from either Cassia or 

 Saigon bark. 



