1st is called Panny Meers Carundoo. 2nd Tittha " " 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 classed 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 l1/2 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 21/2 ozs. of oil, which floats upon the water, and 51/2 of heavy oil.  The same quantity 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 assumes 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.