(65 ) 
feet in length and allowed to lie and wilt for a day or so. The quills are 
then taken separately and flattened upon a stone or block, with the outer 
portion uppermost. A bone or wood knife is then used for scraping off the 
soft outer layers of the bark. Metal cannot be used in this process, because 
the tannic acid in the bark would produce a black discoloration on coming 
into contact with the iron of the knife. A number of sheets of the scraped 
bark are then laid one upon the other and all are rolled together in a single 
quill, carefully dried in the shade and tied into large rolls for the market. 
1497. Fine sample of Ceylon cinnamon in quills. 
1498. The same ground. 
1499-1511. Cassia cinnamon or Cassia bark.—This variety of cinnamon is derived 
from some Io or more species of Cinnamonum, that of the different species 
varying greatly in quality. It is prepared by removing the bark from the 
stems in the same manner as that of Ceylon cinnamon, but instead of care- 
fully scraping off the outer bark, this is roughly removed with a plane, 
considerable portions of it being allowed to remain. Since the outer bark 
of cinnamon usually contains much tannin and some bitter principle, even 
the best of such cinnamon is very inferior to that of Ceylon. 
1499. Good quality of Cassia cinnamon. Derived from Cinnamomum Cassia 
Blume. From the East Indies. 
1500. The same, in a ground condition. 
ISO 
1502 
1503 
. Java Cassia. Same as the last, but grown in Java. 
. An inferior grade of the same, produced from old stems. 
. Batavian Cassia.—A very fine, carefully peeled variety of Cassia, produced 
at Batavia. 
1504. Chinese mats of Cassia.—The poorest quality of Cassia bark. Produced 
1505 
and packed in China and usually more or less adulterated by the inten~ 
tional addition of sand, as well as of fragments of the waste portions. 
. Cassia buds.—The unripe fruit of Cinnamomum Cassia Blume. These 
fruits possess the fine flavor of cinnamon, together with a much sweeter 
taste. 
1506. The preceding in a ground condition. 
1507. Saigon cinnamon (Number 1. Thin).—The entire bark of an undetermined 
1508 
1509 
species of Cinnamomum. Native of China. This cinnamon does not 
possess so strong an aroma as does the Ceylon variety, but it contains 
much more sugar and is remarkably free from astringency and bitterness. 
It is perhaps to be regarded as a superior kind of Cassia. 
. Saigon cinnamon (Number 1. Medium).—This grade is a little thicker than 
the preceding and is not of quite so good a quality. 
. Saigon cinnamon (Number 1. Thick). 
1510. False or spurious Saigon cinnamon.—The bark of an undetermined species of 
ISII 
ISiI 
oa! 
Cinnamomum. Native of southeastern China. It closely resembles 
Saigon cinnamon, but is of very inferior quality. 
. Saigon cinnamon in a ground condition. 
. South American cinnamon. Canelo.—The bark of a species of Acrodi- 
clidium. Native of Ecuador, collected by J. N. Rose. 
1512. Royal bay leaves.—The leaves of Laurus nobilis L. (Lauraceae —Laurel 
Family). Native of the Mediterranean regions and widely cultivated. 
