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PHARMA COONOSY. 
enous to Tropical Asia, where they are now extensively 
cultivated, and from which three commercial kinds of 
bark are obtained : (1) Saigon Cinnamon, obtained from 
Cinnamomum Loureirii and other species cultivated in 
Cochin China and other parts of China and exported 
from Saigon ; (2) Cassia Cinnamon, yielded by Cinna- 
momum Cassia, cultivated in the southeastern prov- 
inces of the Chinese Empire, and exported by way 
of Calcutta, and (3) Ceylon Cinnamon, collected from 
Cinnamomum Zeylanicum, indigenous to and cultivated 
in Ceylon. 
Description. — Saigon Cinnamon. — In single quills, 
transversely curved or channeled pieces 6 to 30 cm. 
long, 15 to 3 cm. in diameter, bark 0'2 to 2 mm. thick; 
outer surface dark brown, longitudinally wrinkled, with 
grayish patches of foliaceous lichens, and numerous 
lenticels ; inner surface light brown, smooth; frac- 
ture short; thick inner bark, separated from the 
very thin periderm by a layer of small stone cells; 
odor aromatic; taste mucilaginous, aromatic and 
pungent. 
Cassia Cinnamon. — The periderm is usually removed 
and the bark is less aromatic. 
Ceylon Cinnamon occurs in closely rolled double quills 
composed of numerous thin layers of the inner bark 
of the shoots ; the odor is delicately aromatic, and the 
bark is less mucilaginous and pungent than the Cas- 
sia or Saigon bark. 
Constituents. — The most important constituent is 
the volatile oil, which in Ceylon cinnamon is deli- 
cately aromatic and amounts to from 05 to 1 per 
cent., and in Cassia and Saigon cinnamon from 1 
to 2 per cent., the Saigon being most pungent and 
aromatic. 
