CINNAMON. (_Cinnamomum cassia blume._) “_Sinament_ and ginger, nutmegs and cloves, And that gave me my jolly red nose.” —_Ravenscroft, Deuteromela, Song 7_ (_1609_). The cinnamons of the market are the inner barks obtained from trees of tropical countries and islands. The plants are quite ornamental; twenty to forty feet high; smooth, enduring, green, simple and entire leaves. The flowers are small and very insignificant in appearance. Cinnamon is an old-time, highly-priced spice. It is mentioned in the herb book of the Chinese emperor Schen-nung (2700 B. C.), where it is described under the name Kwei. From China it was introduced into Egypt about 1600 or 1500 B. C. The cinnamon and cassia mentioned in the Bible were introduced by the Phoenicians. About 400 or 300 B. C. cinnamon still belonged to the rarities of the market and little was known regarding its origin and cultivation. Plinius stated that it was not a native of Arabia, but does not explain what its native country was. About the fourth century of our era cinnamon found its way into Turkey and Asia Minor, where it was employed as incense in church ceremonies. In the sixth century Trallianus recommended the still very expensive spice for medicinal purposes. During the tenth century the price of this article became much reduced and it was used as a spice, principally in the preparation of fish meats. In England it was used in veterinary practice. Although China is undoubtedly the home of the cinnamons they were apparently entirely overlooked by Marco Polo, the eminent traveler and historian, who visited the greater part of China. Oil of cinnamon was prepared as early as 1540. There are several varieties of cinnamon upon the market. Cassia cinnamon, which is a Chinese variety, is obtained from Cinnamomum cassia. The bark is quite thick and contains only a small amount of volatile or ethereal oil. It is of little value yet it is exported on a large scale. It forms the cheap cinnamon of the market. There are other Chinese cinnamons of good quality which constitute the principal commercial article. The Saigon cinnamon is by far the best article. It also is Chinese, obtained from an undetermined species. It is the strongest and spiciest of the cinnamons and it is the only variety official in the United States Pharmacopoeia. The bark is of medium thickness, deep reddish brown and rich in volatile oil. The Ceylon cinnamon, from India, is noted for the delicacy of its flavor, but it contains comparatively little volatile oil. The bark is very thin and of a lighter brown color than that of the Saigon cinnamon.