THE CINNAMON.

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p""* 8 —Cultivated in Ceylon and Java,tiv Ruction.—T he cinnamon bark of Ceylon is obtained by the cul-of the plant. The principal cinnamon gardens lie in the neigh-2(1 i°°^ Columbo , (see a figure of one in Percival’s Account of Ceylon,be t ' l805 )- The bark-peelers, or choliahs, having selected a tree of thel>ro * lualit y» 1°P °ff such branches are three years old, and which appear0 P° r for the purpose. Shoots or branches, much less than half an inchm°r e than two or three inches in diameter, are not peeled. The

or when the branch is thick

Peeli r

th re ^ n 8 is effected by making two opposite

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. ° r four, longitudinal incisions, and then elevating the bark by intro-aiII R the peeling-knife beneath it. When the bark adheres firmly, itst Par ati°n is promoted by friction with the handle of the knife. Ine, %-four hours the epidermis and greenish-pulpy matter (rete

i n , c ° i s Um) are carefully scraped off. In a few hours the smaller quills areC'l'KXHl into the larger ones, and in this way a congeries of quillsjjj e< f) often measuring forty inches long. The bark is then driede sun, and afterwards made into bundles with pieces of split bamboov 0 JS s (Percival, op. cit .; and Marshall, in Thomson’s Ann. of Philosophy,

Cevl 0SlMERCE "

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ati ( l • from Canton (Trade List for 1837 and 1838). In 1830,14,345 lbs.q. 111 1831, 2305 lbs. of cinnamon were imported from the Cape of"IfE ^°P° (Parliamentary Returns). The quantities of cinnamon ona f( , jj 1 die import duty of 6d. per lb. was paid, during the last four years,

-Cinnamon is imported in bales, boxes, and chests,-fromprincipally; but in part also from Madras, Tellicherry, and

10 following (Trade List ):—

^ 18351830

16,255 lbs.17,398 lbs.

In 18371838

13,697 lbs.16,605 lbs.

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* J ita irU)am °n exported from the island of Ceylon is subject to the exor-Pfev' 1 °f ds. per lb. This has been put on as a substitute for thego v l0Us monopoly in the cultivation and sale of cinnamon, held by the®^Unent (M‘Culloch, Commerc. Diction.)

years ago it was the practice to sprinkle black pepper amongPro. es °f cinnamon in stowing them, in order to preserve and im-lj (lt ® quality of the bark (Percival, op. cit., and Marshall, loc. cit.)\ v j ■ ' e dcr experience has shewn that no advantage attends the practice,p er therefore, is now almost entirely discontinued; indeed, somej^° ns are of opinion that it is injurious.ji^^Rii’noN .—Ceylon Cinnamon (Cinnamomum zeylanicum seu Cin-ti 6( j ,>rri um acutum) is imported in bundles weighing about 1 lb each, andc luill ' V) di pieces of split bamboo twigs. The fasciculi, or compound

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,, are about three feet long, slender, and shivery, and are composedVer al smaller quills inclosed one within the other. The bark isa, finest being scarcely thicker than drawing paper), smooth, of

Yen • yellowish-brown, or brownish-yellow (somewhat similar to that ofesip e • n S°lcl), smooth, moderately pliable, with a splintery fracture,a t)( j L . la Hy in the longitudinal direction. The inner side or liber is darkerJr °" ner , an( l contains, according to Nees, small medullary raystlj e ' Vl th a red juice, and which he regards as the peculiar bearers of\v at 5 r ° lna - The odour of the bark is highly fragrant. The flavour isb sweetish, and agreeable. Inspection and tasting are the methods

of