VI 



CINNAMON 223 



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peelers), about 25 Ibs. of quills were sent home for report. 

 The report was favourable, considering that the bark 

 had been cut at the wrong time of year and from trees 

 which had been quite neglected. The bark was valued 

 at from 2s. 6d. to Is. a pound. 



The cultivation, however, was not carried on, 

 probably on account of the low price of cinnamon in 

 later years. 



/USES 



The bark is mainly used as a spice. It is also used 

 in medicine as a cordial and stimulant, and in the 

 manufacture of incense. 



Cinnamon oil is chiefly made in Ceylon from 

 inferior pieces of bark, and broken quills, chips, etc. 

 reduced to coarse powder and macerated in a saturated 

 solution of common salt for two days, and then sub- 

 mitted to distillation. The yield of oil varies very 

 much, according to the quality of the bark, from \ to 

 1 per cent. As imported into London it varies from 

 yellow to cherry red, and it varies also much in 

 value, the paler varieties being most highly valued. 

 When received in London the druggists often redistil 

 the oil, obtaining two yellow oils, one lighter than 

 water, the other heavier. The principal constituent of 

 cinnamon oil is cinnamaldehyde. 



Essential oil of cinnamon leaf is a brown, viscid, 

 essential oil of a clove-like scent. It closely resembles 

 oil of cloves and pimento, containing a large proportion 

 of eugenol. It is chiefly exported from Ceylon. 



Oil of cinnamon root is a yellow liquid, lighter than 

 water, with a mixed odour of camphor and cinnamon. 

 It is described by Garcia da Orta as early as 1563. 

 Solid camphor may also be obtained from the root, it is 

 said. This, however, seems to be rarely made or used. 



Oil from the Fruits. A fatty oil from the fruits is 

 mentioned by Garcia and other early authors. 



Trimen (Flora of Ceylon) says that what is known 

 as " cinnamon suet " is obtained from the ripe fruit, and 



