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 principally centres round Colombo, the capital and principal 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 circumstance 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 destitute 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 cluster 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