Barre evening telegram. (Barre, Vt.) 1898-19??, 1902-11-24
THE QUEEN OF SPICES
CINNAMON, DELICIOUS AND sucAsv
! AROMATIC AND PuhceNr

~ + oA Ats Uses and the Wa
IN Which It Is Produced.
le Cinnamon is in itself unoues+,on. -,
d Ene most delicious of all spices. helm
r. cusary as we'll as aromatic and MN
!, eent. Many thousands of pounds ar
consumed annually in every civilized
Soun'ry' and 1t is also highly apnreci
n "eeu ny even semicivilized and bar
n oarous nations where culinary art anf
ineolclne have as yet made little nroo
ress. ''''ie prog
h us uses IN sweet cookery are innu.
= merable There are very few frnits
. wnicn are not improved in preserves
: PICKLES ana pastries by the addition of
liore Or less of this delicate bark. It is
i an essential favoring in all spice cakes
S ana IN many varieties of pies and mud.
lungs. In chocolate, confectionery
2 candies, cordials and liqueurs cinnomon
+ contributes an Incompatible flavor.
: Its medicinal value is we'll known
as an antispasmodic and carminatiye
anu tonlc. Its use Is recommended as
preventive and remedy for cholera
anu IN seasons when stomach trouh,os
prevail cinnamon drops are recon-
mended as the most wholesome form
OF candy for children.
The discovery of the yaluable nrnn.
erties OF cinnamon antedates recorded
history, as 1t 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
Mighty was the sweet bark esteemed
by the ancients that even a small niece
was considered a fit gift for king. It
is always mentioned as an especially
choice substance by Greek writer's .pre-
vious to the Christian era. 1t is said
that thu Arab traders, who first
brought it to Egypt and western Asia,
surrounded it's 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 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. !
q state of nature this grows to be a.
tree from twenty to thirty feet in.
height, with rather large, oval, entire.
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 lie the
recognized name of particular shade.
Almost every part Of the tree yields:
'ome choice substance and is especial |
y rich in oil. The roots yield camphor
md the 1eaves.an oil resembling the. -
III of cloves and often substituted for /"
t, while from the fruit substance
allied cinnamon suet is manufactured,
which Is highly fragrant and from
which in former times candles for the
xtlusive use Of the king were made
IN the latter part Of the eighteenth
entury. while England was for time
4 possession Of the spice islands, Gin I q
anon plants were among the choice y
roe ucts that were imported into var- y
US other tropical regions. including !!
le West Indies, where in Cuba and u
'veral other islands it has become
'nsiderabie article of commerce. I'm u
r '!cultivati0n it Fds not allowed to d
ow into a tree, as the richest bark Is 81
ken from shoots of from two to four p'
.ars' growth. The young tree Ia, ns
erefore, cut and shoots from the root &c
e encouraged to grew. The majority %
these are cut when about ten feet in Cd
light and the bark b detached IN ten C(
twelve inch lengths. After lying in tn
ndles for a few days the bark ID pr
'aped by hand, both outside and in,
til reduced to a thin sheet. These th
eets are then made up into eompos- wi
quilts" by placing the narrower FOR
shorter pieces inside and rolling hil
htly, forming hrmrods, which after cal
Their drying are made into bundles the
ighing about eighty pounds and OPT
apped for shipping. sGrocers divide. AM
ort and very neatly combine por- am
IS Of these quills into, small packets Coz
the convenience Of their customers. Mo
he oil Of cinnamon is made by Of
lding the coarser pieces Of the bark day
soaking them for two or three A.
9 in sea water, followed by the fort
cess Of .distilling. Two oils, one sub
vier and the other lighter than wa thii
are the product, both possessing the
lar properties. The color varies new
q cherry red to pale yellow, the Cou
n being preferred by most puJ- Sha]
jers. said
le work Of distilling is light, and Tue
Ill equal to the best Ceylonese is shall
produced in Trinidad and various the
r localities IN Cuba and other West Gl
a islands. in I
cinnamon commands good price VEN
it's uses are continually multiply
there is every inducement for ex-
Ing the area Of fits cultivation, both
he eastern and western hemi-