235 
solidifies when much reduced in temperature, and melts again at 
—7.5° C. Soluble in about 2 volumes of 70 per cent alcohol ; must be 
free from compounds containing chlorine. — Ibid., Oct.-Xov., p. 90. 
Barbier and Leser (Bull. Soc. Chim., 38, p. 858) discuss the con- 
version of cinnamic aldehyde into styrone (cinnamic alcohol) by the 
reduction of its diacetyl. — Pharm. J., Lond., 1906, v. 22, p. 12. 
CINNAMOMUM SAIGONICUM. 
Francis, John M., referring to the displacement of Ceylon by 
Saigon cinnamon in practically all the formulas of the pharmacopoeia, 
thinks that the former is fully equal in every way to the latter and 
that few people will be able to distinguish one from the other. — Bull. 
Pharm., Detroit, 1906, v. 20, p. 231. 
Mittelbach, Wm., suggests that the two cinnamon barks so en- 
tirely different in flavor should, if possible, be more distinct in name, 
so as to leave no room for substituting one for the other. He con- 
siders Saigon cinnamon the more desirable by reason of its finer 
aromatic quality, and asks why, then, should Ceylon cinnamon be 
recognized. — Proc. Am. Pharm. Ass., 1906, v. 51, p. 419. 
Hess, Paul, thinks Ceylon has a better flavor, while Saigon con- 
tains more oil. 
Murray, J. V., handles both, selling Saigon at a higher price than 
Ceylon. 
Geiwitz, J. G., asks whether what the pharmacopoeia specifies can 
be procured. Pie has been able to get better cinnamon from the spice 
houses. 
Petit, PI. M., says that in his experience the spice houses adulter- 
ate. — Proc. Missouri Pharm. Ass., 1906, p. 37. 
Vilbouchevitch, J., notes that the exportation of cinnamon, largely 
from Cinnamomam loureirii Xees, from Annam fell from 500.000 kg. 
in 1886 to 300.000 kg. in 1901. The species most desired in the Euro- 
pean market is Cassia lign&a. France consumes not more than 50 
tons (50 tonnes) in the year. — J. d'Agric. trop., Par.. 1906, v. 6, p. 299. 
Hanus and Bein (Ztsclir. Untersuch. Nahr. u. Genussmtl., 12, 1906, 
Xo. 7, pp. 395-407) point out that the pentosan content of spices is 
fairly constant and depends upon the portion of the plant from which 
the spice is obtained, and that white cinnamon contains a larger 
amount of pentosan than spices obtained from the whole plant or 
from leaves. — Exper. Sta. Bee., 1906, v. 18, p. 859. 
Philipp Boder, Wien, reports examining 2 samples of Chinese 
cinnamon which were found to contain 5.59 and 3.45 per cent of ash 
respectively, and two samples of Ceylon cinnamon which contained 
7.11 and 1.27 per cent of ash respectively. — Pharm. Post, Wien, 1906, 
v. 39, pp. 217, 218. 
