C. Tamala is a native of India, wild in Derwanee and Gongachora. It is cultivated in the gardens of Rungpoor. The dried leaves have an aromatic taste. C. Loureirii grows in the lofty mountains of Cochin China, to the west towards Laos, Japan. The flowers of cassia are produced by this species. The old and young branches are worthless, but the middle-sized shoots produce a bark that is superior to that of Ceylon. None of it is exported. C. Culilawan is a native of Amboyna. The bark when dry is aromatic like cloves, but less pungent and sweeter. It is used by the natives of Amboyna as an internal medicine and as a stimulating linament. C. Rubrium grows in Cochin China, and contains an essential oil, smelling of cloves, but not so agreeable. C. Sintoc is a tree about 80 ft. high, growing in the Neilgherry mountains, India, and the higher mountains of Java. The bark is of the same quality as the Amboyna cassia, but not so agreeable. It is more bitter and powdery when chewed. C. Xanthaneuron is a native of the Papuan islands and the Moluccas. The bark when fresh is very fragrant, but it soon loses its quality. C. Nitidum is a native of India. It is a shrub or small tree. C. Javanicum grows in Java and Borneo. It is a tree of about 20 to 30 ft. high. The dried bark is of a deep cinnamon brown color; more bitter than the Ceylon cinnamon, and the leaves when rubbed have a sharp aromatic odor. Cinnamon of the Ceylon type is cultivated in Guyana, the Isle of St. Vincent, Cape de Verde, Brazil, the Isle of France, Pondicheny, Guadaloupe and elsewhere. There is, however, no probability that the tree will succeed as an article of commerce that has not the hot, damp insular climate and bright light of Ceylon. The barks of all these different species, including that of Ceylon, are classed as “cinnamon” in the pharmacopias of Austria, Germany, Hungary, Russia, the United States, France, Spain, Denmark and Switzerland, while in the United Kingdom cinnamon must be the bark of the Ceylon plant C. zeylanicium; the others being classed as cassia. Oil of Cinnamon Oil of cinnamon is made from the pieces and chips of the bark, it is of a red-yellowish color. Eighty pounds of bark yields about 8 ozs. of oil. It is very stimulating. It is often adulterated with oil of cassia, oil of cassia buds, oil of cherry laurel, and oil of bitter almonds--the latter is a very dangerous mixture. Cinnamon leaves yield an oil resembling oil of cloves, with which it is often mixed. The ripe berries of the cinnamon tree yield a volatile oil, similar to oil of juniper, and from the root is obtained camphor. Cassia oil is obtained from the leaves, buds, or bark. It is of a golden-yellow color, but turns brown with age. It is considered good for influenza. Cassia buds resemble nails with heads of different size and shape, according to the period of growth when collected.