— 35 — 



with the other constants, in estimating the value of this oil. In doing so, 

 Hill enumerates the properties of a series of oils which were partly ob- 

 tained from Ceylon and partly distilled in Europe, all of which (in- 

 cluding the whole of the samples distilled in Ceylon), contained exception- 

 ally little cinnamic aldehyde. The cinnamic aldehyde content of these 

 oils ranged from 57,5 to 60°/o; one English sample with the unusually low 

 sp. gr. of 1,003, only contained 50°/o. 



Similar results are related by Umney and Bennett 1 ). From observ- 

 ations made on their own distillates, which agree with those of Stafford, 

 Allen $ Sons, Ltd., they conclude that the specific gravity of a normal Ceylon 

 cinnamon oil is lower than generally stated. They themselves have observed 

 from 0,996 to 1,016 at 15°, while Stafford, Allen $ Sons found the specific 

 gravity to be from 0,994 to 1,022. Naturally, the lower specific gravity 

 corresponds with a lower percentage proportion of cinnamic aldehyde, 

 for which reason Umney and Bennett regard the valuation of Ceylon cin- 

 namon oil according to its cinnamic aldehyde content as out of place, 

 as they also regard the estimation of oils of bay and pimento according to 

 their eugenol content, and that of dill by its carvone content. If this 

 point of view were authoritative in the case of the oils mentioned, it 

 would only be necessary to add to them the ingredient concerned 

 (which might be manufactured cheaply from other crude materials), in 

 order to render them more valuable. 



Umney and Bennett refuse to regard the Ceylon cinnamon oils of 

 higher specific gravity and higher cinnamic aldehyde content, such as are 

 prepared on the Continent, as normal distillates, and they leave it an 

 open question whether these oils really consist mainly of heavy oil 

 or whether synthetic cinnamic aldehyde or cassia oil has been added 

 to them. 



These opinions are based upon the erroneous assumption on the 

 part of the English chemists that they have obtained normal Ceylon 

 cinnamon oils from their distillations. The determined manner in which 

 they uphold their views can also be understood, because these views are 

 apparently supported by experiment. In spite of this, however, we feel 

 bound to say that so small an aldehyde content and so low a specific 

 gravity as have been observed by the English chemists merely afford fresh 

 evidence of the fact that the art of properly distilling cinnamon bark is 

 not yet quite understood in Ceylon, nor — in certain quarters at any 

 rate — , in England. The fact is that, owing to inappropriate management 

 of the distilling-operation and the use of apparatus which is unsuited 

 to this exceedingly difficult distillation, part of the cinnamic aldehyde 

 contained in the bark is oxidised, and is consequently lost to the oil. 

 Oils prepared in this manner cannot in any circumstances be classed as 



^Chemist and Druggist 77 (1910), 198; Perfum. and Essent. Oil Record 1 (1910), 169. 



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