Smyrna times., 1902-12-10
CINNAMON is CONSIDERED
1.-THE QUEEN OF SPICES"
MOST VALUABLE BECAUSE OF ITS DELI
CIOUS, SUGARY PROPERTIES.
The Discovery of Cinnamon Probably Autedates
Recorded Something Of its uses
and How Produced.

Cinnamon is in itself unquestionably
the most delicious of all spices, being
sugary as well 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 in sweet cookery are innu-
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. 1t is
an essential fiavoring in all spice cakes
and in many varieties of pies and pud-
dings. In chocolate. confectionery,
candies, cordials and liqueurs cinnamon
contributes an Incompatible flavor
Its medicinal value is we'll known
as an antispasmodic and carminative
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 it is mentioned in the Bible,
in the book of Exodus. as one of the
ingredients of the sacred oil with
which the priests were anOinted. So
highly was the sweet bark esteemed
by the ancients that even a small piece
was considered ft gift for king. 1t
is always mentioned as an especially
choice substance by Greek writer's pre-
vious to the Christian era. 1t is said
that. the Arab traders. who first
brought it to Egypt and western Asia,
surrounded its history and production
with special tales of mystery and
magic.
The cinnamon tree is a member of
the laurel family, which in the tropics
is represented by a large number of
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
sCate 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
yome choice substance and is especial
= IL rich in oil. The roots yield camphol
and the leaves an oil resembling the
oil Of cloves and often substituted fol
It. while from the fruit a substance
called cinnamon suet is manufactured
which is highly fragrant and from
which in former times candles for thC
exclusive use of the king were made.
In the latter part of the eighteenth
century. while England was for tim'
in possession of the spice islands, Gin
namon plants were among the choic
products that were imported into vari
h Gus other tropical regions. including
z the West Indies, where in Cuba an
several other islands it has become
considerable article of commerce. UT
der cultivation it is not allowed {
grow into a tree. as the richest bark
taken from shoots Of from two to fou
years growth. The young tree il
therefore, cut and shoots from the roc
4 ,nf frrsif
of these are cut when about ten feet
4 height and the bark is detached in te
or twelve inch lengths After lying
bundles for a few days the bark
scraped by hand. both outside and i
until reduced to a thin sheet Thei
sheets are then made up into compo
ite ''quills" by placing the narrow'
and shorter pieces inside and rollir
tightly. forming firmrods, which aft
further drying are made into bundl
weighing about eighty pounds al
wrapped for shipping. Grocers divid
assert and very neatly combine pc
II tions Of these quilts into small packe
for the convenience of their customer
The oil Of cinnamon is made
grinding the cOarser pieces Of the ba
sd soaking them for two or thr
DAYS in sea water. followed by t
process Of distilIlHg. Two oils, o
heavier and the other I-ater than W
ter, are the product l.tu pOssessi
similar properties. The color vari
from cherry red to pale yellow. t
latter being preferred by most pl
chasers.
The work Of distilling is light, a
an oil equal to the best Ceylonese
now produced in Trinidad and vario
other localities in Cuba and other w
India Islands.
As cinnamon commands a good pr
and its uses are continually multip
ing. there is every inducement for
tending the area of it's cultivation. b,
IN the eastern and western hei
spheres.--St Louis Republic.
While there is life there Is hope.
Twas afflicted with catarrh; col