Cinnamon may be propagated by seeds, plants, or layers; roots also, if carefully transplanted, will thrive in favorable localities, and yield useful shoots in twelve months. It is usually cultivated from suckers, which should not have more than three or four leaves, and require continual watering. If raised from seed, the young plants are kept in a nursery for a year or two, and then transplanted; but the trees from seeds are longer arriving at maturity. The plants are kept well earthed about the roots to retain the moisture, and coco-nut husks are placed above them, which in time form an excellent compost.

A cinnamon plantation, even in a favorable locality, seldom yields much return until eight or nine years have elapsed.

The mode of cultivation pursued by the natives differs from that followed in the plantations of the Europeans. The native system is to allow the cinnamon to grow large before cutting; the European practice is to cut it young. The result is that the native produces quant.i.ty, but coa.r.s.e; the European produces quality, but less in quant.i.ty. I have found, in conversation with the native growers, that they consider the bush or tree decidedly weakened by its being kept down by constant cutting twice a year; and that their plants are stronger and better. It is not absolutely an original opinion, but I think the two systems might be judiciously blended. In cutting the cinnamon sticks for peeling, as the Europeans do it twice a year, there is always risk of losing much valuable young wood, which is destroyed in slashing into the bushes with _catties_ (bill-hooks) to take out that which is in a fit state for peeling, all of which is so much loss from the next cutting; and on this ground I should be inclined to advocate cutting once a year. There are, I know, other considerations than the mere growth of the sticks to be taken into account. Of these may be named the time when the bark peels best from the stick, which of course must depend upon age as well as season, the excited or unexcited state of the shoots, and their several effects upon the quality of the spice.

Weeding the plantations does not seem to be of so much consequence, if the shrub gets plenty of free air all round it.

Cinnamon land continues to yield abundantly crop after crop, not for years, but for scores of years. The greater portion of the late preserved plantations in Ceylon were planted by the Dutch, one hundred years ago, and the bushes are stated to be as vigorous as ever, and quite likely to go on yielding crops till the year 2000. This productiveness can only be accounted for on Liebig's principle of returning to the soil a portion of what we take from it. In the operation of peeling cinnamon, the tops and lateral branches are cut off, and left by the peelers on the ground close to the bushes. These, no doubt, furnish a considerable quant.i.ty of manure to the plants.

The general appearance of the plantation is that of a copse, with laurel leaves and stems, about the thickness of hazel; occasionally a tree may be seen which, having been allowed to grow for seed, has reached a height of forty or fifty feet, with a trunk eighteen inches in diameter. When in full bloom, the cinnamon bushes have a very beautiful appearance, the small white petals affording a most agreeable contrast with the flame-colored extremities of the upper, and the dark green of the inferior foliage, with the blossoms of various lovely parasitical plants.

The cinnamon tree flourishes only in a small portion of the island of Ceylon. It is chiefly confined to the south-west angle, formed by the sea coast, from Tangalle in the south to Chilaw on the west. It is in a climate of agreeable temperature, which is at once hot and moist; hot from its tropical position, and moist from the frequency and plentifulness of rains. The general level of the country is low, in the midst of fresh-water lakes, divided from the sea by a narrow riband of land. And the water in the soil of the cinnamon gardens is of extraordinary purity, so as to be for that reason much in request in the neighbouring city as a beverage. This exact combination of influences does not occur anywhere else in the island, at least not in the same degree.

The cultivation princ.i.p.ally centres round Colombo, the capital and princ.i.p.al port.

On the hills and valleys, in the neighbourhood of Kandy, which have a temperate climate, the tree flourishes well; a rather elevated situation, with shelter, contributing to the luxuriance of the plants.

The best soil for it appears to be a pure quartz sand, which in some places rests on black moss or mould. From the surface to the depth of a few inches, this sand is as fine in its nature and as pearly white in its appearance as the best table salt; but below that depth, and near the roots of the bushes, the sand is greyish.

A specimen of this soil being carefully dried by Dr. Davy, was found to consist of 98.5 silicious sand, 0.5 vegetable matter, and 1.1 water--in 100 parts. This circ.u.mstance impresses one very strongly on visiting the cinnamon gardens; it seems so strange to see a plain of pure quartz sand whitened in the sun, and yet covered over with a luxuriant growth of trees. In richer soils the aroma does not seem to develop itself in the same concentrated form.

A mixture of loam and peat, with sand, is said, however, to form a good soil in some localities. These plantations may well suggest a doubt as to the truth of the proposition so unqualifiedly laid down by some authors, that "earth dest.i.tute of organic matter cannot sustain vegetation." Certainly it is not organic matter which supports the cinnamon trees of Colombo.

_Peeling_.--The best cinnamon is obtained from the stalks or twigs, which shoot up in a cl.u.s.ter of eight or ten together from the roots, after the parent bush or tree has been cut down. These shoots are cut once in about three years, close to the ground. Great care is requisite, both as to the exact size and age; for if the bark is too young, it has a green taste, if too old it is rough and gritty. These shoots yield an incomparably fine cinnamon bark. When cut for peeling they are of various sizes and lengths, depending on the texture of the bark. These rods afford the hazel-like walking-sticks so much esteemed by strangers, and which, though difficult to be procured during the prevalence of the oppressive cinnamon regulations, may now be very easily obtained from proprietors of grounds producing that spice.

Cinnamon is barked at two periods of the year, between April and December. Those suckers which are considered fit for cutting, are usually about three-fourths of an inch in diameter, and five feet or more long. The first operation is to strip them of the outside pellicle of bark. The twigs are then ripped up lengthwise with the point of a knife, and the liber or inner bark gradually loosened, till it can be entirely taken off. While drying they are cut up into long narrow rolls, called "quills," then stuck into one another, so as to form pipes about three or four feet long, which are afterwards made up in round bundles.

During the first day the cinnamon is suspended under shelter upon open platforms, and on the second day it is placed on wicker-work shelves, and exposed to the sun until sufficiently dry to be examined and sorted for shipment.

It is brought home in bags or bales of 80 or 90 lbs. weight, and cla.s.sed before export into three sorts; first, second, and third quality. The different kinds of cinnamon bark may be thus cla.s.sified, according to quality--

1. That which ranks above all others in quality, is known by the Singhalese name of _penne_ or _ra.s.se kuroondu_, sharp sweet, or honey cinnamon.

2. _Naya kuroondu_, snake cinnamon.

3. _Kapoorn kuroondu_, camphorated cinnamon, from the very strong smell of camphor which it possesses. This variety is princ.i.p.ally obtained from the plantations of the interior.

4. _Kahate_ or _ca.n.a.lle kuroondu_, astringent cinnamon. In this species the bark peels off very easily, and smells agreeably when fresh, but it has a bitter taste.

5. _Savel kuroondu_, mucilaginous or glutinous cinnamon. This sort acquires a very considerable degree of hardness, which the chewing of it sufficiently proves. It has otherwise little taste, and an ungrateful smell; but the color is very fine, and it is often mixed with the first and best sort; the color being much alike, excepting only that in the good sort some few yellowish spots appear towards the extremities.

6. _Dawool kuroondu_, or drum cinnamon. The wood of this tree, when grown hard, is light and tough, and the natives make some of their vessels and drums of it. The bark is of a pale color.

7. _Nika kuroondu_, wild cinnamon, whose leaf resembles that of the nicasol (_Vitex Negundo_). The bark of this tree has neither taste or smell when peeled, and is made use of by the natives only in physic, and to extract an oil from to anoint their bodies.

8. _Mal kuroondu_, flowering cinnamon, because this tree is always in blossom. The substance of the wood never becomes so solid and weighty in this as in the other named species, which are sometimes nine or ten feet in circ.u.mference. If this ever-flowering cinnamon be cut or bored, a limpid water will issue out of the wound; but it is of use only for the leaves and bark.

9. _Toupat kuroondu_, trefoil cinnamon, of which there are three varieties, which grow in the mountains and valleys of the interior about Kandy.

10. _We kuroondu_, white ant's cinnamon.

The first-named four of these are, however, alone varieties of the _Cinnamonum verum_.

Good cinnamon is known by the following properties:--It is thin and rather pliable; it ought to be about the substance of royal paper, or somewhat thicker. It admits of a considerable degree of pressure, and bends before it breaks; the fracture is then splintering. It is of a light color, approaching to yellow, bordering but little upon the brown; it possesses a sweetish taste, at the same time it is not stronger than can be borne without pain, and is not succeeded by any after-taste. The more cinnamon departs from these characteristics, the coa.r.s.er and less serviceable it is esteemed; and it should be rejected if it be hard, and thick as a half-crown piece; if it be very dark colored or brown; if it be very pungent and hot on the tongue, with a taste bordering upon that of cloves, so that it cannot be suffered without pain. Particular care should be taken that it is not false-packed, or mixed with cinnamon of a common sort.

The following remarks, by Mr. Dunewille, of Malacca, as to the suitability of the Straits' Settlements for cinnamon culture, are interesting, although in some instances a repet.i.tion of previous observations:--

It appears, from experience, that the soil of Ceylon is more favorable to the growth of cinnamon than to that of any other aromatic plant, and I find the climate of Ceylon, if at all, differs but in a very slight degree from that of the Straits. I therefore conclude that the spice, if cultivated in the Straits, will prove superior to that of Ceylon, if one may judge from the various spices that grow here almost wild, and it would moreover yield a better return than in Ceylon. My supposition is confirmed from having seen the spice which was prepared last year in Pringet by the Honorable Resident Councillor of Malacca, and which I found to be equally as good in every respect as that grown and cultivated in the maritime provinces in Ceylon.

A sandy soil is that which is generally selected for cinnamon, but other soils may be chosen also, such as a mixture of sandy with red soil, free from quartz, gravel, or rock, also red and dark brown soils. Such land in a flat country is preferable to hilly spots, upon which, however, cinnamon also grows, and are known by the name of the "Kandyan Mountains." The soil that is rocky and stony under the surface is bad, and not adapted for the cultivation of cinnamon, as the trees would neither grow fast, nor yield a remunerative return.

When a tract of land of the above description is selected, the whole of the ground should be cleared, leaving a few trees for shade, to which the laborers might return for rest and relaxation; these may be from 50 to 60 feet apart. The trees felled should be well lopped, burnt and cleared away, the stumps should be removed with roots, after which they may be allowed to remain, in order to save expense of carriage, merely by observing some degree of order in the disposition, by forming regular rows, of which the intervening s.p.a.ces are planted with cinnamon. The ground being thus cleared, holes may be dug at eight to ten feet apart, and of one foot square; the distance from each plant will depend upon the nature of the soil--that is, the poorer the soil, the nearer to each other should the trees be planted, and _vice versa_.

When this operation is over, should the holes be intended for cinnamon roots, or stumps, the latter must be carefully removed with as much earth as can be carried up with them and placed in the holes, taking care not to return the earth removed originally in digging the holes, which are to be filled with the soil sc.r.a.ped from the surface, which has been previously burnt, exposed, and formed into manure. Should no rain have fallen after the placing of the roots in the holes, the stumps should be well covered, and watered morning and evening, until such time as the sprouts shoot out fresh buds, which will be in a fortnight or so from the time they were transplanted, when the watering may be discontinued. In a month the new shoots will be three or four inches high; this much depends upon the weather.

If the holes be intended for young plants or seedlings, the plants must be removed with boles of earth from the nurseries, and placed in the holes, taking the same care as with the stumps, both in watering and covering, in the event of its being dry weather. When the seedlings take root, the coverings should not be removed until the plants throw out a new pair of leaves from the buds, which is a sign of their having taken root.

When a plantation is formed of old stumps, all the branches should be cut down within six inches from the ground; this should be done with one stroke of a sharp instrument, in order to avoid the splitting of the stem. From these stumps cinnamon may be cut and peeled within eighteen months from the time of transplanting. Often this is done after the lapse of twelve months from the time of transplanting.

From seedlings one cannot expect to gather a crop before two or three years from the time the plants were transplanted, when there will be but one or a single tree, which, when cut down as already shown, four or six inches to the ground, ought to be covered with fresh earth gathered from the s.p.a.ce between the rows, and formed in a heap round the plant. The next crop will be three or four times as much as the first, from the number of sprouts the stem will throw out, and so on every year, the crop increasing according to the number of sprouts each stem will throw out yearly from the cuttings.

In the course of seven or eight years, the s.p.a.ce left between the rows will only admit the peelers and others to go round the bushes, weed, clear and remove cuttings, as the branches from each bush will almost touch each other at their ends.

It is essentially necessary to take every care not to allow any creepers or other weeds to grow, the former interfere with the growth of the bushes by entangling, because it not only takes out so much of the support feeding the cinnamon trees, but interferes with the peelers during the cutting season, and prevents the branches growing up straight with a free circulation of air. The plantation ought to be kept clean and free from weeds; the cinnamon requires no manuring, but when the plantation is weeding the bushes should be covered with the surface soil and raising the ground round the bush by making a heap of the earth, which answers well in lieu of manure.

This operation must be attended to as soon as the cinnamon sticks are removed for peeling. The plantation requires weeding three or four times a year during the first two or three years, then twice a year will answer the purpose; as by that time the trees will form into bushes and destroy the seeds of the weeds on the ground.

The forming of a nursery is necessary, for which a s.p.a.ce of ground, say an acre, should be selected in a rich bit of soil free from stones. Clear the whole brushwood, only leaving the large trees for shade, remove all stones, stumps, and roots, dig the place well six or eight inches deep, then form into long beds of three or four feet wide, put the seeds down nine or twelve inches apart, cover them eight or twelve inches above the ground by a platform, and water them every other day until the seeds grow up and give one pair of leaves, then leave off watering (unless great dry weather prevail, then it ought to be continued) but not uncover until the plants grow up six or eight inches high, and can bear the sun; these seedlings will be ready for transplanting after three months from the time they were sown.

The forming of nurseries is done at the close of the year, before December. When this is done first, the party commences clearing and preparing the land during the dry season, which is from the beginning of December up to the end of March following. April will set in with heavy rain (it is generally so in Ceylon), and it will continue wet weather till the end of August, very often till September and October, and you have the benefit of four or five months rain.

The cinnamon seeds are to be gathered when they are fully ripe, they must be heaped up in a shady place, to have the outside red pulp rotted, when it turns quite black, then have the seeds trampled or otherwise freed from the decomposed pulp, without injuring the seeds, and well washed in water (just as is done to cherry coffee, before they are made into parchment in the whole sh.e.l.l). Finally, have the seeds[48] well dried in the air without exposing them to the sun, and then put them in on the ground prepared for their reception. In washing the seeds, those that float on the surface should be rejected.

There are five different sorts of cinnamon, viz.:--

1st is called Panny Meers Carundoo.

2nd t.i.ttha " "

3rd Kahatte " "

4th Wallee " "

5th Savell " "

Of these, the first kind is the best of all, the 2nd and 3rd, although inferior, are peeled likewise, the 4th and 5th are spurious.

The distinction in the cinnamon can be known both by taste, the shape of the leaves on the tree, and an experienced "Challya" man will judge the cinnamon by first sight.

The quality of the bark depends upon its situation in the branch, that peeled from the middle of the bush or branch being the _most superior_, and cla.s.sed as 1st sort, that taken from the upper end is the 2nd quality, while the bark removed from the base of the branch, or the thickest end, is the inferior, and called the 3rd sort.

From the cinnamon bark refused in the sorting store of all kinds, in separating the first, second and third qualities and in making bales for exportation, the refuse is collected, and by a chemical process cinnamon oil is extracted, which sells very high, with an export duty of 3s. or l rupees on each ounce, exclusive of the British duties payable in England for importation, which is at present one shilling and three pence per pound.[49] Of the cinnamon roots camphor is made, which sells well both in Ceylon and other parts of the world.

Cinnamon, as a medicine, is a powerful stimulant, but it is not much used alone. It is generally united with other tonics and stimulants, but its ordinary use is to mask the disagreeable odor and taste of other medicines. The oil of cinnamon is prepared by being grossly powdered and macerated in sea water for two days and two nights, and both are put into the still. A light oil comes over with the water, and floats on its surface; a heavy oil sinks to the bottom of the receiver, four hours before the light oil separates from the water, and whilst the heavy oil continues to be precipitated for ten, twelve, or sometimes fourteen days. The heavy oil, which separates first, is about the same color as the light oil, but sometimes the portion which separates last has a browner shade than the supernatant oil. The same water can be used advantageously in a second distillation. Professor Duncan informs us that 80 lbs. of newly-prepared cinnamon yield about 2 ozs. of oil, which floats upon the water, and 5 of heavy oil. The same quant.i.ty of cinnamon, if kept in store for many years, yields 2 ozs. of light oil and 5 ozs. of heavy oil.

Cinnamon oil is obtained from the fragments of bark which remain after peeling, sorting, and packing. It is distilled over with difficulty, and the process is promoted by the addition of salt water, and the use of a low still. The oil thus obtained by distillation is at first of a yellow color, but soon a.s.sumes a reddish brown hue. It has an odor intermediate between that of cinnamon and vanilla, but possesses in a high degree both the sweet burning taste and the agreeable aromatic smell of cinnamon. It is heavier than water, its specific gravity being 1.035.