bending before it breaks; fracture splintery; has an agreeable, warm, aromatic flavour, with a mild degree 
of sweetness. When chewed, the pieces become soft, and seem to melt in the mouth. 
The first and second sorts are weighed, and put up into bundles, each weighing 92 f lbs. English. 
Each parcel or bale is firmly bound round with ropes, and then put into double gunnies. 
The outside of the bale is marked with the number of the quality of the cinnamon, and the initial 
letter of the name of the protected plantation from whence it is procured. The bales of cinnamon which 
are procured in the neglected plantations, the woods of our own territory, or in the Candian country, are 
marked A. G. (Abandoned Gardens.) The Company export their cinnamon from Colombo, or Galle, and 
the interstices between the bales are filled with black pepper.” 
On some occasions the Ceylon government has directed oil to be extracted from the cinnamon, whose 
quality did not permit it to form part of the Company’s investment. The process is simple: the bark is 
grossly powdered, and macerated for two days in sea-water, when both are put into the still. A light oil 
comes over with the water, and swims upon its surface, and a heavy oil, which sinks to the bottom of the 
receiver. The fight oil separates from the water in a few hours ; but the heavy oil continues to precipitate 
for ten or twelve days. The heavy oil, which separates first, is about the same colour as the fight oil; but 
the portion which separates last has a browner shade than the supernatant oil. In future distillations the 
saturated cinnamon-water is advantageously used, added to sea-water, to macerate the cinnamon. Eighty 
pounds of newly-prepared cinnamon yield about two ounces and a half of oil, which floats upon the water, 
and five ounces and a half of heavy oil. The same quantity of cinnamon, if kept in store for several years, 
yields about two ounces of fight oil, and five ounces of heavy oil. 
The word cassia is by modern authors used in a variety of senses ; but as they do not always define 
it, or explain the specific nature of the substance they intend to describe, it is often difficult to know what 
meaning they attach to the term, or to comprehend the nature of the article concerning which they have 
been writing. 
The true cinnamon of commerce, according to Mr. Marshall, is the produce of young shoots of the 
cinnamon-tree (Laurus Cinnamomum ;) and cassia is the prepared bark of the old branches of the same kind, 
of tree. Cassia is harder, and more woody than cinnamon. The ancients made use of this kind of bark ; 
but we at present reject it. 
The cassia bud of commerce is the fleshy hexangular receptacle of the seed of the L. Cinnamomum. 
When gathered young the receptacle completely envelopes the embryo seed, which progressively protrudes, 
but is continually embraced by the receptacle. The buds have the appearance of nails, with roundish heads 
of various sizes. If carefully dried, the receptacle becomes nearly black, and the point of the berry fight 
brown. The seeds contract by drying, and often fall out ; the receptacle is then cup-shaped. When kept 
long, they have a dirty brown colour, and possess very little of the flavour of cinnamon. By distillation 
they yield an essential oil not inferior to that of cinnamon bark. 
Qualities and Chemical Properties. — Cinnamon bark has a reddish brown colour, and consists 
of long rolled pieces which splinter when broken. It has a pleasant aromatic smell, and a pungent but agree- 
able taste. Its properties are entirely owing to its volatile oil. This oil has a whitish yellow colour, and an 
extremely pungent taste and smell. It may be separated by infusing the bark in alcohol, and then separating 
the alcohol from the oil by distillation. When water is distilled off this bark it comes over milky, from the 
accompanying oil, which it retains with great obstinacy ; very little separating till the mixture has stood a 
considerable time. 
Medical Properties and Uses. — Cinnamon bark is one of the most grateful aromatic stomachics 
that we possess, and is stimulant, astringent, and tonic. It is principally employed, however, as an adjunct 
to other remedies, to prevent their griping effect, or to cover their nauseous taste. The oil being a powerful 
stimulant is sometimes employed to allay spasmodic affections of the stomach and bowels, hiccup, and 
nausea. It is also applied to relieve the pain of decayed teeth. 
Off. Prep. — Aqua Cinnamomi. L.E.D. 
Spiritus Cinnamomi. L.E.D. 
Tinctura Cinnamomi comp. L.E.D. 
Pulvis Cinnamomi comp. L.E. 
