556 



MEDICAL BOTANY. 



Fi s- 241 - 528 ; L. cassia, Bot. 



Mag. 1636. 



This is the species 

 furnishing the true 

 Ceylon Cinnamon* 

 It is a native of that 

 island and of Java, 

 and is also cultivated 

 in many tropical 

 countries. There are 

 many varieties of it, 

 one of which, C. zey- 

 lanicum var. cassia, 

 (Laurus cassia, 

 Linn.,) is considered 

 by Nees to be the 

 plant producing Cas- 

 sia.; but it is said by 

 Mr. Marshall that it 

 is only a coarse cin- 

 namon, obtained from 

 the roots or large 

 branches of the true 

 Cinnamon tree. 



Cinnamon is culti- 

 vated in Ceylon in 

 the southwest parts, 

 where the soil is al- 

 most a pure sand, the 

 climate damp, and 

 the temperature high 

 and equable. It is 

 collected from trees above six years of age, but seldom before they are 

 nine years old. The peeling of the branches begins in May, and lasts until 

 September, and merely consists in slitting the bark longitudinally, cut- 

 ting it across at certain intervals, and* then turning it back. The epidermis 

 is then removed by scraping, and the* bark, as it dries, assumes the form of 

 quills, the smaller of which are introduced into the larger ones. The drying 

 is always performed in the shade at first, and finished in the sun. 



Ceylon Cinnamon is in long and cylindrical pieces, thin, smooth, breaking 

 readily with a splintery fracture. The colour is a dull yellowish-brown. It 

 has an agreeable grateful odour, and a warm, sweetish, very pleasant aro- 

 matic taste. There are several qualities of it, differing in colour, odour, 

 taste, and thickness. It consists of Volatile oil, Tannin, Mucilage, Cinnamic 



been known at a very early period, 

 it is also noticed by Herodotus, Hip- 



C. zeylanicum. 

 Perfect stamen, with an abortive one at base. 2. Pistil. 3. Fruit. 



acid, Resin, &c. It appears to have 



23); 



XXX. 



being mentioned in Exodus 

 pocrates, and Dioscorides. 



It is an aromatic stimulant, with a slight astringency, and is principally 

 employed as a condiment and flavouring ingredient in culinary preparations. 

 It is only employed in medicine as a carminative, or to check nausea; it how- 

 ever, enters into the composition of various preparations, to disguise the taste of 

 some of their ingredients, or to aid their powers. The oil is of a dark colour 

 and is very heavy ; it has the same properties as the bark. 



