Ennenndrm. 
m 
esteemed spice, is a native of Ceylon, and rises to the 
height of twenty or thirty feet. The cinnamon is ob- 
tained from the inner bark of the tree, and the strong- 
est and best kind is got from the small branches, which 
do not exceed an inch in diameter. The leaves and 
other parts of the tree yield the same delicate flavour 
as the bark, and may be employed for similar pur- 
poses. 
In Ceylon the cinnamon trees are barked twice in 
the year ; the first, or great harvest, continues from 
April to August, and the second, or small harvest, 
from November to January. Branches of three years 
old are lopped off ; and the epidermis, or outer bark, 
being removed by scraping with a knife, the twigs are 
ripped up lengthways, and the bark is gradually loosen- 
ed till it falls oft’. Smaller tubes or quills of peeled 
bark are inserted into those of larger diameter, which, 
as they dry, roll up closer together. They are after- 
wards tied up in bundles, and are ready for the mar- 
ket. 
The Dutch long monopolized the trade of cinnamon. 
The first introduction of this plant into a British colo- 
ny was in 1782, when some cinnamon trees were found 
in a collection of East India plants in a French ship 
from the Isle of France to St Domingo, which was 
captured by Admiral Rodney. The collection was car- 
ried to Jamaica, and one of the cinnamon trees was 
planted in Mr East’s noble garden in Liguanea, and 
another in the botanic-garden at Bath. From them 
many hundreds of young trees, which now thrive in al- 
most every part of the island, were produced 7 and it 
is gratifying to learn that they yield bark of the very 
finest quality. 
H 
