wrapped in double cloths made of hemp, and not, as stated by some, of the cocoa tree. Guava bark, soaked in the water left after the distillation of cinnamon oil and rubbed over with cinnamon oil, is sometimes placed inside good cinnamon quills and then it takes a man of Solomon’s wisdom to detect the fraud. Cassia Cassia, under the name of Kwei, is mentioned in the earliest Chinese herbal--that of the Emperor Shena-ming, who reigned about 2700 B. C.; in the ancient Chinese classics, and in Rh-ya an herbal dating from 1200 B. C. In the Hai-yao-pen-ts’ao, written in the eighth century, mention is made of Tien-chu Kwei. Tien-chu is the ancient name for India, perhaps the allusion may be to the cassia bark of Malabar. In connection with these extremely early references to the spice, it may be stated that a bark supposed to be cassia is mentioned as imported into Egypt together with gold, ivory, frankincense, precious woods and apes, in the 17th century B. C. The accounts given by Dioscondes, Ptolemy and the author of the Periphes of the Erythrean Sea, that cinnamon and cassia were obtained from Arabia and eastern Africa; and we further know that the importers were Phoenicians who traded by Egypt and the Red Sea with Arabia, and it was imported hither from southern China. Cassia, according to Marshall and others, is the bark of the old branches and trunks of the cinnamon zeylanicium, while others assert that it is the bark of an entirely different species, namely, cinnamon cassia, a native of China, but also grown in Java. This view is the more probable, as no cassia is exported from Ceylon, it almost all coming from Canton. Regents have also very different effects on the infusion and oil of these two barks, which conclusively shows that they are obtained from different species. Cassia comes in bales, 2 to 4 lbs., bound by strips from the bark of some other tree. The pipes or quills are thicker and rolled once or twice, and never contain thinner pieces within; the diameter of the bark is much thicker, harder, and not as carefully scraped. The color is a deeper browinsh-fawn color. The taste is more acridly aromatic, pungent sweet, at the same time more powerfully astringent yet muclignious. Cassia is often substituted for cinnamon. It is adulterated with cassia lignea, the bark of a degenerate variety of cinnamon zeylanicium growing in Malabar, Penang and Silhet. Other varieties of cassia are: Saigon cassia, the bark of an unknown species which appeared in commerce about 1875. The outer bark is not removed, has a gray or grayish-brown color, is covered externally with whitish blotches, warts or wrinkles. C. Aromaticum is believed to be the cinnamon of China and Cochin China, growing in the provinces of Kwantung and Kwangsi. The leaves are very much larger than the Ceylon tree, hang down from the stalks and have never more than three ribs. This is the species that yields the cassia buds.