220 
SPICES 
CHAP. 
a strip of bark on the stick, and holding it firm 
with his foot, scrapes off the outer skin with a small 
curved knife. The operator then takes a bundle of 
prepared slips and sorts them into different qualities, 
selects a slip suitable for the outer cover of the pipe, 
trims it and cuts the end square with a pair of scissors, 
and on a board 3 ft. long, prepared for the purpose, 
proceeds to pack as many of the smaller pieces as it will 
hold ; when dry, he adds another slip, and goes on till he 
has got the proper length. The pipes or quills are 
arranged on parallel lines stretched across the shed, 
where they are left till they are firm enough for 
handling. 
After this the pipes are finished off by pressing in 
the edges of the outside pieces and dressing the ends. 
Then they are spread out on stages in the sun, but 
covered with a mat, as the direct rays of the sun are 
apt to warp them. First-class pipes are of uniform 
thickness, colour, and quality, the edges neatly joined 
in a straight line from end to end ; the joints of the 
pieces that compose the outer cover are close and neat ; 
the ends resemble a roll of paper, and the whole pipe 
will be firm and compact. 
The sizes of the pipes vary according to the quality, 
finer sorts running from 15 to 20 to the pound, inferior 
sorts 1 0 to 1 5. They are eventually made up into bundles 
of 100 lbs. weight, covered with gunny cloth. The 
bark of good cinnamon is then often no thicker than 
stout paper, light brown, dull and faintly marked with 
wavy lines, showing here and there marks of the points 
of attachment of leaves or buds, slightly flexible, 
breaking with a splintery fracture. It has an agree- 
able, aromatic taste, and is slightly sweet. When 
chewed it becomes soft, and seems to melt in the 
mouth. 
The bark of large shoots or thick branches is coarse. 
That of the young shoots is thin and of a light straw- 
colour, with very little flavour. Shoots exposed to sun 
during growth are more acrid and spicy than those 
