VI 
CINNAMON 
223 
peelers), about 25 lbs. of quills were sent borne for report. 
The report was favourable, considering that the bark 
had been cut at the wrong time of year and from trees 
which had been quite neglected. The bark was valued 
at from 2s. 6d. to Is. a pound. 
The cultivation, however, was not carried on, 
probably on account of the low price of cinnamon in 
later years. 
USES 
The bark is mainly used as a spice. It is also used 
in medicine as a cordial and stimulant, and in the 
manufacture of incense. 
Cinnamon oil is chiefly made in Ceylon from 
inferior pieces of bark, and broken quills, chips, etc. 
reduced to coarse powder and macerated in a saturated 
solution of common salt for two days, and then sub- 
mitted to distillation. The yield of oil varies very 
much, according to the quality of the bark, from ^ to 
1 per cent. As imported into London it varies from 
yellow to cherry red, and it varies also much in 
value, the paler varieties being most highly valued. 
When received in London the druggists often redistil 
the oil, obtaining two yellow oils, one lighter than 
water, the other heavier. The principal constituent of 
cinnamon oil is cinnamaldehyde. 
Essential oil of cinnamon leaf is a brown, viscid, 
essential oil of a dove-like scent. It closely resembles 
oil of cloves and pimento, containing a large proportion 
of eugenol. It is chiefly exported from Ceylon. 
Oil of cinnamon root is a yellow liquid, lighter than 
water, with a mixed odour of camphor and cinnamon. 
It is described by Garcia da Orta as early as 1563. 
Solid camphor may also be obtained from the root, it is 
said. This, however, seems to be rarely made or used. 
Oil from the Fruits. — A fatty oil from the fruits is 
mentioned by Garcia and other early authors. 
Trimen [Flora of Ceylon) says that what is known 
as “ cinnamon suet ” is obtained from the ripe fruit, and 
