The branches are cut off from three to five feet long when tipped at the ends by means of a long knife in shape of a hook or sickle (catty). The shoots, after they have been cut and the tops have been removed, are tied into bundles and carried to the “wadi or peeling shed,” where they are allowed to sweat for the preparation of the bark. The leaves, side branches, and outer bark are next removed from the shoots. The peeler (Chaliyas, Sinhalese caste of cinnamon peelers), sits on the ground beside his bundle and with his left hand cuts the inner bark in two pieces (and sometimes three if very heavy and thick), longitudinal slits the entire length of the stick. It is then easily removed by means of a peeling knife (mama), which is round-pointed and has a projecting point on one side for ripping and running beneath the bark and lifting it about one-half inch on both sides. The bark will usually come off in halves eight to nine inches wide. The assortment is made at the same time. The coarse peelable bark is for coarse cinnamon, and that which is not peelable goes as chips. If the bark adheres firmly, the separation is facilitated by friction with the handle of the knife rubbed dextrously down it or with some smooth, hard piece of wood of convenient length. When the day’s work is finished the assorted bark is piled in a small enclosure made by sticks driven in the ground and is covered with the day’s scrapings and with a mat. This treatment is called “fermenting,” but it is rather to hold the moisture and soften the bark for the next operation. After remaining twenty-four hours, or on the morning of the second day, three sticks are driven into the ground at such an angle that they will cross each other about one foot high. They are tied firmly at the point of crossing and are used for supporting the end of a fourth stick, the other end of which rests upon the ground. Before this support the native sits upon the ground and taking a strip of the bark places it on the stick and holds the upper end firm with his foot. Then with a small curved knife, having a slightly serrated edge, he scrapes off the cuticle, for if any remains it will create a bitterness. (See illustration.) While it is yet moist with sap, it is placed with concave side downward to dry and it then contracts and curls into tubes or quills. The pipe maker, as he is called, is furnished with a board about one yard in length, a measuring stick, and a pair of scissors. He takes a bundle of the prepared sticks and sorts them into three or four grades, according to quality. Slips for the outer covering are then selected, the ends being cut square with the scissors. Placing this on the boards, he proceeds to pack within it as many of the smaller pieces (see illustration) as it will close over when dry, which is called piping. When the day’s work is finished the pipes are arranged on parallel lines stretched across the shed. They are then placed on