CIDER VINEGAR

See the general article on Vinzcar. CINNAMON (see the color-page opposite 110), the inner bark of young wood of a cinnamon-tree. Ceylon cinnamon is obtained from Cinnamomiom zeylanicum, native to Ceylon, and is chiefly of Ceylonese cultivation. Ca ia cinnamon is from C. ca ia, the principal East- Indian and Chinese type. Both are, =. & - ee. wal sold in quills and | = v4 —- we ground, their he, et iY grant, aromatic fla-? - — 4 ae: V&é vor making them a ’ PAA) on a - Wo popular adjunct in is pee POX 4 a 7 SSS Soe NO Both were in ¥ Pre a earlier days com-; '. Ac modities of great |: og value. Ceylon cini. eS nam on is that re- ———al Brom Bros. ferred to in_ the Skinning the cinnamon sticks, Ceylon general article on Spices as (with the nutmee and the clove) the cause of much human bloodshed. Tt was first carried to the world’s markets by Arabs, who kept its source a close secret for a number of centuries and contrived to discourage po ible investigators by stories of fabulous monsters inhabiting the country from which they were supposed to obtain it. That the tree grew wild in Ceylon was not generally known until the fourteenth century, in spite of the fact that the spice had been continuously in use since the early days of Israel, Greece, and Rome. Ceylon cinnamon is of a pale yellowish-brown color, and in quill form is generally of lighter, cleaner, and smoother appearance than Ca ia. The quills are also usually thinner and more tightly rolled. These distinctions, however, are not absolute, for there are many grades of Ca ia. One specifie trade difference is that Ca ia quills are single, whereas in Ceylon the smaller quills are enclosed in the larger. In the ground spice it is frequently difficult to distinguish between good grades of the two barks.. Ca ia cinnamon was until recent years decried as an inferior imitation, principally because the greater part of the supply consisted of the inferior and poorly prepared China product. It has, however, just as good title to the general name of ““einnamon’’ as the Ceylon kind, and (as the result of the fine quality now exported from French Cochin-China and the Dutch Hast Indies) it is to-day given the prefertii sy ence in the United States and in several Kuropean countries because its flavor is more pronounced and more lasting—the Ceylon is milder and so much more volatile that it loses readily on exposure to the air. The demand for Ceylon cinnamon has indeed so le ened that commercial interests are urging the cultivation of Ca ia in Ceylon in order to maintain the island’s position in the trade. In analytical cirelus the Ceylon variety is still conservatively described as ‘‘True cinnamon”’ instead of by the commercial term ‘‘Ceylon cinnamon.’’ The lower grades of Ca ia are cheaper than any of the Ceylon generally marketed, but the best qualities are more expensive. The four main grades are those known as Saigon, or Saigan, from French Cochin-China (the choicest), Corintje and Batavia of the Dutch East Indies, and China (the cheapest). Saigon ca ia is generally used for blending with lower qualities. In its wild state the Ceylon cinnamon-tree grows to a height of twenty to thirty feet, with a trunk that may attain a foot in diameter. In cultivation it is kept down to a slender sapling-style of ten feet or le . The preparation of cinnamon is simple. Shoots or branches of about an inch in thickne are ent when the bark is ‘‘ripe’’—i.e., when a trial shows that it separates readily from the wood—and trimmed to a length of about four feet. Then come the stripping and peeling. The bark is slit down two sides with a sharp-pointed, slightly hooked knife, then—after a little gentle prying—is pulled off in two long strips. The strips are immediately put back on the wood to preserve their shape and set aside for three to six hours in order to permit the bark to ferment. Next follows the peeling. Hach strip is placed over a reund stick, and the thin outer skin is seraped off, exposing the pale yellow inner-hbark,—which is the ‘‘cinnamon”’ itself. The strips are now permitted to dry for half an hour or so and are then formed into the ‘quills’? in which they are marketed,—the smaller pieces (in Ceylon cinnamon) set inside the larger, contraction as they dry tightening them into almost solid rods. s CISCO, the group-title Se for a genus of fresh-water a fishes of the Great Lakes > in region. The most imporiG). 4 tant as food, because of ee a ere, its great abundance, 1s the _ a Laxe Herrine (which: ww see). The choicest is the = somewhat smaller ‘‘cisco Ciseo of Lake Tippecanoe of Lake Tippecanoe” (Argyresomus sisco)—so named because it was first described as of Lake Tippecanoe, Indiana—which frequents several small deep-water lakes.