[ 8 75 ] 
all perfons the dealing in any of the fine quilled fort 
of Cafiia, and declared the fame to be contraband, 
and referved for their company only ; and put it 
upon the fame footing as their Cinnamon. 
What reafons induced them to this, I am yet a 
dranger to ; but it makes me fufpedt, that the rife 
of this commodity in Europe is owing to lome other 
caufe than a deficiency in the importation thereof. 
Perhaps fome difcovery has been made rendering 
Cafiia equal to Cinnamon. 
In Perfia, I think, they make not fo great a differ- 
ence between them as elfewhere ; and I myfelf, for 
want of Cinnamon here for fome months pad, made 
ufe of the fine quilled Cafiia ; and the difference I. 
obferve between them I imagine to arife rather from 
the greennefs and want of drynefs in the Cafiia, than 
any thing elfe, or perhaps from the method of curing 
it : for if there happens to be a little too much Cafiia 
put into my chocolate (and other things I ufe in it), 
a little bitterifh tade arifes, fomething like what we 
meet with in mod barks ; tho’ I do not remember 
to have obferved this of Cinnamon : but as to its 
boiling to a jelly, as Quincy mentions, I find no 
luch thing, and think it bears boiling as well as 
Cinnamon. Nor do I think its diddled water more 
fubjedt to an empyreuma than that of Cinnamon. 
i have inquired of the country people here, who 
bring it us, and they tell me the fined fort is the 
inner bark of the fmall branches ; and indeed that it 
is the inner bark, I think, is evident in Cinnamon as 
well as Cafiia no outer bark of the younged branches 
of any tree having, in my opinion, that fmooth fur- 
face obfervable in both thefe barks. 
5 T 2 
I once 
