220 SPICES 



CHAP. 



a strip of bark on the stick, and holding it firm 

 with his foot, scrapes off the outer skin with a small 

 curved knife. The operator then takes a bundle of 

 prepared slips and sorts them into different qualities, 

 selects a slip suitable for the outer cover of the pipe, 

 trims it and cuts the end square with a pair of scissors, 

 and on a board 3 ft. long, prepared for the purpose, 

 proceeds to pack as many of the smaller pieces as it will 

 hold ; when dry, he adds another slip, and goes on till he 

 has got the proper length. The pipes or quills are 

 arranged on parallel lines stretched across the shed, 

 where they are left till they are firm enough for 

 handling. 



After this the pipes are finished off by pressing in 

 the edges of the outside pieces and dressing the ends. 

 Then they are spread out on stages in the sun, but 

 covered with a mat, as the direct rays of the sun are 

 apt to warp them. First-class pipes are of uniform 

 thickness, colour, and quality, the edges neatly joined 

 in a straight line from end to end ; the joints of the 

 pieces that compose the outer cover are close and neat ; 

 the ends resemble a roll of paper, and the whole pipe 

 will be firm and compact. 



The sizes of the pipes vary according to the quality, 

 finer sorts running from 15 to 20 to the pound, inferior 

 sorts 1 to 1 5. They are eventually made up into bundles 

 of 100 Ibs. weight, covered with gunny cloth. The 

 bark of good cinnamon is then often no thicker than 

 stout paper, light brown, dull and faintly marked with 

 wavy lines, showing here and there marks of the points 

 of attachment of leaves or buds, slightly flexible, 

 breaking with a splintery fracture. It has an agree- 

 able, aromatic taste, and is slightly sweet. When 

 chewed it becomes soft, and seems to melt in the 

 mouth. 



The bark of large shoots or thick branches is coarse. 

 That of the young shoots is thin and of a light straw- 

 colour, with very little flavour. Shoots exposed to sun 

 during growth are more acrid and spicy than those 



