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sula, and of the neighbouring island of Ceylon ; for it is 
to these parts historians have shewn that the earliest trade 
was directed from Arabia, Egypt, and the Red Sea. Among 
the principal of these products is Cinnamon, Kina/xa/jiov, often 
written mvafiov, corrupted into akimona, in Persian works, 
of which the Cingalese cacyn-nama, (dulce lignum), or 
the Malayan kaimanis, appear to have been the original ; 
as Herodotus says, " quos nos petentes a Phcenicibus 
cinnamomon vocamus." The Arabic name is dar-seeni, 
evidently derived from the Hindee dar-chinee, of which 
daroosita is said to be the Sanscrit. Cinnamon is pro- 
duced by Cinnamomum zeylanicum. But if we infer 
from the name, that the Hindoos first became acquainted 
with Cinnamon from China, C. aromaticum of Cochin- 
Cliina and the southern provinces of that country, yields 
a Cinnamon, by some considered nearly equal to that of 
Ceylon. The Cassia of the ancients it is not easy to deter- 
mine: that of commerce, Mr. Marshall says consists of 
only the inferior kinds of Cinnamon. Some consider 
Cassia to be distinguished from Cinnamon, by the outer 
cellular covering of the bark being scraped off the latter, 
but allowed to remain on the former. (Thomson Dispen.) 
This is, however, the characteristic of the bark of the 
above-named C. aromaticum ; as we are informed by 
Mr. Crawford, that it is not cured like that of Ceylon, 
by freeing it from the epidermis (Emb. to Siam. p. 470). 
— The Arabians consider Cassia to be their sulikhe, 
probably the selackal or sindoc bark of Amboyna, pro- 
duced by Cinnamomum Culitlawan, or by C. Sintoc 
of Blume, if this be distinct from the former. C. nitidum, 
the koolit-manis of Sumatra, has bark with the taste and 
smell of Cinnamon. Some species are peculiar to the 
Feninsula of India; and one, Dr. Hamilton informs us, 
yields a kind of Cassia in Canara. Considering that besides 
