Bismarck daily tribune. [volume] (Bismarck, Dakota [N.D.]) 1881-1916, 1902-12-31
THE QUEEN or SPICES
CINNAMON, DELICIOUS AND sUGARY,
AROMATIC AND PuNGENT.

The Discovery of It's Valuable Prop
critics Antedates Recorded History.
Something of Its Uses and the Way
In Which 1t Is Produced.
Cinnamon is in itself unquestionably
the most delicious of all spices, being
sugary as we'll as aromatic and pun
gent. Many thousands Of pounds are
consumed annually in every civilized
country, and it is also highly appreci-
ated by even semicivilized and bar
barous nations where culinary art and
medicine have as yet made little prog
ress.
Its uses i'll sweet cookery are lnnu-
merable. There are very few fruits
which are not improved in preserves,
pickles and pastries by the addition Of
more or less Of this delicate bark It is
an essential %lavoring in all spice cakes
and in many varieties Of pies and pud-
dings. In chocolate, confectionery,
candies, cordials and liqueurs cinnamon
contributes al Incompatible favor.
Its medicinal value is well known
as an antispasmodic and c%arninative
and tonic. Its use is recommended as
a preventive and remedy for cholera,
and in seasons when stomach troubles
prevail cinnamon drops are recon-
mended as the most wholesome form
of candy for children.
The discovery of the valuable prop
critics Of cinnamon %antedates recorded
history, as 1t Is mentioned in the Bible,
in the book of Exodus, rs n of the
ingredients Of the sacred oil with
which the priests were anointed. So
highly was the sweet bark esteemed
by the ancients that ever a small piece
was considered u fit gift for a king. It
is always mentioned a. an especially
choice substance by Greek writers pre-
yious to the Christian era. 1t is said
that the Arab traders, who first
brought it to Egypt andswestern Asia,
surrounded it's history and production
with special tales Of mystery and
magic.
The cinnamon tree Is q member Of
the laurel family, which in the tropics
is represented by a large number Sof
aromatic and medicinal trees and
shrubs.
There are several closely allied GIN
namon trees, but the finest bark is pro-
cured from a species native to the is
land of Ceylon. distinguished by bota-
nists as Cinnamonium~ Zeylanicum. In
a state of nature this grows to be a
tree from twenty to thirty feet in
height, with rather large, oval, entire
margined leaves and yellowish flowers
succeeded by small, brown drupes re-
sembling acorns in shape. The grayish
brown bark is internally Of an orange
color, which changes upon drying to
the characteristic brown which is the
recognized name Of a particular shade.
Almost every part Of the tree yields
some choice substance and is especial
ly rich in oil. The roots yield camphor
and the leaves an oil resembling the
oil Of cloves and often substituted for
it, while from the fruit q substance
called cinnamon suet is manufactured,
which is highly fragrant and from
which in former times candles for the
exclusive use of the king We're made.
In the latter part Of the eighteenth
century, while England was for a time
in possession Of the spice islands, Gin
nanlon plants were among the choice
products that were imported into vari.
GUS other tropical regions, including
the West Indies, where in Cuba and
several other islands it has become O
considerable article Of commerce. On
der cultivation it is not allowed tt
grow into q tree, as the richest bark Il
taken from shoots Of from two to foul
years growth. The young tree is
therefore, cut and shoots from the ROO
are encouraged to grow. The majority
Of these are cut when about ten feet il
height and the bark is detached in tel
or twelve inch lengths. After lying il
bundles for a few days the bark II
scraped by hand, both outside and in
sheets are then made up into compos
lite "quills" by placing the narrower
and shorter pieces inside and rollin.
tightly. forming frmrods, which aftel
further drying are made into bundle
weighing about eighty pounds ant
wrapped for shipping. Grocers divide
assert and very neatly combine por
lions of these quilts into small packet
for the convenience Of their customers
The oil Of cinnamon is made b,
i grinding the coarser pieces of the bar
!. and soaking them for two or tire
days in sea water, followed by tn
process of distilling. Two oils, on
heavier and the other lighter than wa
ter, are the product, both possessin
similar properties. The color varie
from cherry red to pale yellow, tn
latter being preferred by most pun
chasers.
The work Of distilling is light, an
an oil equal to the best Ceylonese !
now produced in Trinidad and yariou
other localities in Cuba and other Yves
India islands.
AS cinnamon commands a good pric
and its uses are continually multiply
ing, there is every inducement for e1
tending the area Of it's cultivation, bot
7 ia the eastern and western hem
' SDhereS.-St. Louis Republic.