Amador ledger., 1903-03-13
THE QUEEN OF SPICES
CINNAMON, DELICIOUS AND SUGARY,
AROMATIC AMI PUNGENT.
The Discovery of It's Valuable Prop
critics Antedates Recorded History,
Something of It's Uses and the Way
In Which 1t Is Produced.

critics Antedates Recorded History
Something of It's Uses and the 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 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 well known
as an antispasmodic and carminative
and tonic. Its use is recommended as
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 aneinted. So
highly was the sweet bark esteemed
by the ancients that even a small piece
was considered fit gift for king. 1t
is always mentioned as an especially
choice substance by Greek writers 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 species native to the is
land of Ceylon. distinguished by bota-
nists as Cinnamonium zeylanicum. In
state of nature this grows to be
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 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
1t, while from the fruit substance
called cinnamon suet is manufactured,
which is highly fragrant and from
which in former times candles for the
exclusive use of the king were made.
In the latter part of the eighteenth
century, while England was for time
In possession of the spice islands, Gin
namon 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
considerable article of commerce. Un-
der cultivation it is not allowed to
grow into 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-
lite "quills" by placing the narrower
and shorter pieces inside and rolling
| tightly, forming firmrods, which after
further drying are made into bundles
weighing about eighty pounds and
wrapped for shipping. Grocers divide,
| assert and very neatly combine pOr-
tions Of these quills 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-
chasers.
The work Of distilling is light, and
an oil equal to the best Ceylonese is
now produced in Trinidad and various
other localities in Cuba and other West
India islands.
AS cinnamon commands a good price
and its uses are continually multiply
ing, there is every inducement for ex-
tending the area Of its cultivation, both
in the eastern and western hemi-
spheres.-St. Louis Republic.
| Crfais Met Half Wav.