“ Calyx, or flower-cup, it has none; but in its place the flower is surrounded with a spathaceous gem, 
of a thick, leathery substance, green, but reddish on the side which has faced the sun: before this gem 
bursts, it is of a round form, and its size is that of a small pea. It bursts commonly so that one side is 
higher than the other, and the segments are pointed. 
“ The corolla consists always of seven petals, which are oval, obtuse, concave, erect, white, have small 
veins, and are of an unequal size, the largest scarcely four lines long ; they very soon fade, and drop off 
almost as soon as the gem bursts. 
“ The filaments are from fifteen to thirty, and are placed on the flattened side of the receptacle ; they 
are much shorter than the petals, and gradually decrease in length towards the sides. 
“ The antheroe are large, oval, longitudinally divided into two, or as if each were made up of two oblong 
anthers. 
“The germina are from three to six, placed above the receptacle, turbinated, or of the shape of an in- 
verted fig, flat on the inside, and somewhat higher than the stamina ; they have no styles, but terminate in 
a stigma, which is divided into two or three small lobes. 
“The fruit I have never seen in its perfect ripe state, but can conclude from the unripe ones, which I 
saw in abundance, that each germen becomes a separate seed-vessel, of a thick, fleshy substance, and unil- 
ocular : in each I could plainly discern the rudiments of three, four, or five seeds.” 
“The bark,” (says Dr. Fothergill,) “of the Winterania, or Winter’s cinnamon, brought over by the 
Dolphin, in respect to figure, exactly resembles that which was delineated by Clusius. The pieces are 
about three or four inches square, of different degrees of thickness, from a quarter to three-quarters of an 
inch. It is of a dark brown cinnamon colour, an aromatic smell if rubbed, and of a pungent, hot, spicy 
taste, which is lasting on the palate, though imparted slowly. It has the name of Winter’s cinnamon, from 
a faint resemblance in colour and flavour to that grateful aromatic, though differing from it greatly in every 
other respect. This bark is only brought to us from the Straits of Magellan, and is the produce of the 
tree above described. Much celebrated as an antiscorbutic by the first discoverers, but unknown in the 
practice of physic, no quantity, except as a curiosity, having been brought to Europe till the return of the 
ships sent out on the expeditions to the South Seas.” 
Qualities and Chemical Properties. — Every part of the tree exhales a powerful aromatic odour, 
and when in blossom, perfumes the whole neighbourhood. The flowers, dried, and softened again in warm 
water, are said to diffuse an odour nearly approaching to that of musk. The leaves have a strong smell of 
laurel. The berries, after having been some time green, turn blue, and become at last of a glossy black 
colour, and have a faint aromatic taste and smell. They are, when ripe, as well as the fruits of several 
kinds of laurel, very agreeable to the white-bellied and bald -pate pigeons, (Columba Jamaicensis and leuco- 
cephala,) which feeding upon them, acquire that peculiar flavour so much admired in the places where they 
are found. 
Canella alba is brought to England in casks and cases ; the principal part is in quills, which are of a 
whitish yellow ; while the flat pieces, which are somewhat thicker, are of a rather darker colour. The odour 
is strongly aromatic ; the taste aromatic also, more like the clove than the cinnamon, warm, pungent, and 
somewhat bitter. It gives out all its virtues to alcohol, but the infusion, though bitter, possesses little of 
its aromatic properties. The infusion is not altered by galls ; sulphate of iron, or zinc ; muriate of mer- 
cury, or tartarized antimony ; but nitrate of silver, and acetate of lead, render it milky, and throw down 
precipitates. The essential oil is often scented with the oil of cloves, and sold for it. 
The results of analysis are, that it affords resin, volatile oil, extractive and colouring matters, gum, 
amidon, albumen, the acetates of potash and lime, hydrochlorate of potash, and hydrochlorate of magnesia. 
— Journ. de Pharm. vii. 197- 
Medical Properties and Uses. — On account of its aromatic flavour, Canella alba is employed to 
cover the taste of several articles of the materia medica. Combined with aloes, it forms a popular remedv, 
well known by the name of hiera pier a, and added to the tincture and infusion of senna, it covers its nau- 
seous taste, renders it much more grateful to the palate, prevents it from griping, and might be advanta- 
geously substituted for the cardamom seeds, which enter into the composition of the former. It appears 
to be more useful as a condiment than as a medicine, for the bark, together with the fruit of the capsicum, 
were formerly common ingredients in the food and drink of the Caraibs,'the ancient natives of the Antilles; 
and even at present it makes a necessary addition to the meagre pot of the negroes. In Martinique the 
berries are made into a much esteemed liquor. 
Dose. — From ten grains to thirty, or more. 
Off Prep. — Tinctura Gentianse composita. E. 
Vinum Aloes. L. E. 
Pulvis Aloes cum Canella. D. 
