Amsep^"i877arm' }    Notes  on  the  Permanent  Exhibition.  467 
they  are  not  unfrequently  quite  as  handsome.  We  have  seen  a  bark  from  Nova 
Goa  which  was  well  scraped  and  had  a  pale  yellowish-brown  color,  resembling  Cey- 
lon cinnamon,  but  being  considerably  thicker,  a  single  bark  only  forming  the  quill. 
Chinese  cinnamon,  or  cinnamon  cassia,  is  usually  referred  to  Cinn.  aromaticum, 
Nees  5  but  it  is  possible  that  several  varieties  or  closely  allied  species  may  produce 
the  commercial  article  which  always  comes  in  simple  quills  or  curved  pieces,  the 
bark  being  thicker  and  of  a  deeper  color  than  the  preceding,  and  has  fragments  of 
the  corky  layer  remaining  upon  the  outer  surface  ;  its  taste  is  rather  less  sweet. 
Under  the  name  of  Saigon  cinnamon  we  find  on  exhibition  a  bark  which  has  been 
met  with  in  our. commerce  for  several  years  5  it  is  in  thicker  and  in  pretty  regular 
simple  quills,  which  are  not  deprived  of  the  brown  grey  corky  layer  and  have  a 
very  sweet  and  warm  cinnamon  taste.  This  variety  yields  a  darker  powder  than 
the  ordinary  China  cinnamon,  but  has  a  superior  flavor.  Closely  resembling  this 
variety  was  a  cinnamon  exhibited  from  Dilly,  in  the  Portuguese  Colony  of  Timor  j 
it  was  marked  as  coming  from  Laurus  cinnamomum,  which  is  possibly  correct,  since 
not  only  the  flavor,  but  also  the  microscopic  structure  place  it  nearer  to  the  Ceylon 
than  to  the  Chinese  cinnamon.  Somewhat  similar,  but  coarser  and  with  thicker 
cork,  was  a  cinnamon  from  Principe,  on  the  coast  of  Guinea. 
The  term  Cassia  lignea  is  sometimes  used  for  designating  the  ordinary  Chinese 
cinnamon,  sometimes  only  for  the  inferior  varieties  of  it,  and  occasionally  it  is  re- 
stricted to  a  thicker  bark  of  a  deep  cinnamon-brown  color  and  with  a  thin  corky 
layer,  which  has  been  by  some  writers  referred  to  Cinn.  tamala,  Nees  ;  it  has  but  a 
slight  cinnamon  flavor  and  is  more  mucilaginous.  Of  a  similar  character  was  a 
bark  exhibited  from  Sao  Thome  on  the  coast  of  Guinea. 
Culilawan  Bark,  from  Cinn.  culila-ivan,  Nees,  is  usually  in  flat  or  slightly  curved 
pieces,  which  are  often  \  inch  thick,  though  usually  thinner,  covered  with  a  brown- 
ish-grey cork,  otherwise  dark  cinnamon-brown,  of  a  mucilaginous  aromatic  taste, 
and  an  odor  which  is  cinnamon-like,  with  an  admixture  of  cloves  and  sassafras. 
Though  indiginous  to  the  Moluccas,  it  is  cultivated  in  other  tropical  countries,  and 
has  been  exhibited  as  a  product  of  the  Philippine  Islands. 
All  the  barks  mentioned  yield  the  well-known  oil  of  cinnamon,  which  as 
obtained  from  the  different  sources,  is  in  the  main  chemically  identical,  though  there 
is  a  vast  difference  in  the  delicacy  of  the  flavor.  The  oil  of  culilawan  bark,  how- 
ever, has  little  of  the  odor  of  cinnamon,  but  reminds  more  of  oil  of  clove  and 
cajaput.  More  cinnamon-like  but  less  agreeable  in  odor  and  taste  are  the  so-called 
cassia  buds,  the  unripe  fruit  of  some  species  of  cinnamon,  which  have  some  resem- 
blance to  cloves  and  consist  of  a  thick  perianth,  the  six  small  lobes  of  which  are 
folded  over  the  depressed  ovary.  Another  product  of  the  genus  cinnamonum  are 
the  leaves  formerly  known  as  Folia  malabathri,  which  are  collected  from  Cinn.  Tam- 
ala  and  probably  from  other  species.  The  volatile  oil  which  is  obtained  from  cinna- 
mon leaves  has  a  distinct  odor  of  cloves,  and  when  heated  also  of  cinnamon  5  it 
appears  to  contain  cinnamic  and  eugenic  acids  (see  January  number,  p.  iz),  and 
therefore  to  be  similar  to  a  mixture  of  the  oils  of  cinnamon  and  cloves. 
Much  more  clove-like  and  with  a  slight  flavor  of  cinnamon  is  the  South  Ameri- 
can clove  bark,  obtained  from  Dicypellium  caryophyl/atum,  Nees  j   it  occurs  in  long 
