The Newberry herald and news. (Newberry, S.C.) 1884-1903, 1902-12-06
Che AeraId and Wtws
THE QUEEN OF SPICES
CINNAMON, DELICIOUS AND sUGARY,
AROMATIC AND PUNGENT.

critics Antedates Recorded History.
Something of Its Uses and h Way
In Which 1t Is 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 ever semiciyilized and bar
barous nations where culinary art and
medicine have as yet made little prog
ress.
It's uses in 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 bari 1t is
an essential davoring in all spiC cakes
and in many varieties Of pies and pud-
dings. IN chocolate, confectionery,
candies, cordials and liQueurs cinnamon
contributes an Incompatible favor.
It's medicinal value Is well known
as an antispasmodic and carminati7e
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 a fit gift for a king. II
is always mentioned as an especially
choice substance by Greek writers pre-
yious to the Christian era. It 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 ana
magic.
The cinnamon tree is a member or
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 bora-
nists as Cinnamonium ~zeylanicum. In
q 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
" rich in oil. TLe roots yield camphor
and the leaves an oil resembling the
oil Of cloves and often substituted for
1t, while from the fruit a 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
namon plants were among the choice
produets that were imported into vari-
u other tropical regions, including
the West Indies, where in Cuba and
several other islands 1t has become g
considerable article Of commerce. IN
der cultivation 1t is not allowed to
grow into a tree, as the richest bark is
taken from shoots Of from two to four
years growth. The young tree Is,
therefore, cut and shoots from the root
are encouraged to grow. The majority
Of these are cut when about ten feet In
height and the bark is detached in ten
or twelve inch lengths. After lying In
bundles for a few days the bark Is
scraped by hand, both outside and In,
until reduced to a thin sheet. These
sheets are then made up into compos-
tie "quills" by placing the narrower
and shorter pieces inside and rolling
tightly, forming frmrods, which after
further drying are made into bundles
weighing about eighty pounds and
wrapped for shipping. Grocers divide,
assert and very neatly combine por-
tons Of these quilts into small packets
for the convenience of their customers.
The oil Of cinnamon Is made by
grinding the coarser pieces Of the bark
and soaking them for two or three
days In sea water, followed by the
process Of distilling. Two oils, one
heavier and the other lighter than Wa
ter, are the product, both possessing
similar properties. The color varies
from cherry red to pale yellow. the
latter being preferred by most pur-
ehasers.
The work Of distilling Is light, and
an oil equal to the best Ceylonese 1s
now produced in Trinidad and various
other localities in Cuba and other West
India islands.
AS. cinnamon commands a good price
and it's uses are continually multiply
ing, there is every inducement for ex-
tending the area of it's cultivation, both
in the eastern and western hemi-
spheres.-St Louis Republic.
A Crisis Met half Way.
There were strict orders in the Phil
ippines regarding looting, and one day