Canadian grocer July-December 1908 . llerpieces inside the larger, and thus thecinnsaion is often formed intj straiglit,firm, lods, of fr im three tc four feet inlen-;:!), and after drying in the sun the 63 bark is ready t-j make up into bundlestlv exportation. Ciiinamoi-. o; inferior quality is grovvnin Southern India and in Java Islarid,i!ie cultivation was introduced by theDuich about the year 1825. The planthas been grown in the colony of FrenchGuiana, South America, and in otherlocalities. The produce in none of theseplaces, however, approaches inequalityto the Ceylon cinnamon, from where
Canadian grocer July-December 1908 . llerpieces inside the larger, and thus thecinnsaion is often formed intj straiglit,firm, lods, of fr im three tc four feet inlen-;:!), and after drying in the sun the 63 bark is ready t-j make up into bundlestlv exportation. Ciiinamoi-. o; inferior quality is grovvnin Southern India and in Java Islarid,i!ie cultivation was introduced by theDuich about the year 1825. The planthas been grown in the colony of FrenchGuiana, South America, and in otherlocalities. The produce in none of theseplaces, however, approaches inequalityto the Ceylon cinnamon, from wherealso the largest proportion of the entire Not Good for You lug-gfing a full box ofsoap about, when withFels-Naptha, neat 10-barcartons, you can handlethe soap easily, displaywindows and otherspaces, as well as decor-ate shelves. That isnt half thegood that Fels-Napthais to Mrs. Housekeeper,however. It saves hertime, labor and pays to recommendand supply consumerswith the goods they like. I_t is the best soapfor both of THE CANADIAN GROCER consumption is supplied. Nearly thewhole quantity prepared in Ceylon isbrought to the British market. Thevalue of the spice submitted to theEnglish Board of Trade in 1874 wasmore than 54 cents per lb., that fromother localities being estimated at abouttwenty cents. The Ceylon variety of fine quality isa very thin, smooth bark, with a lightbrownish color, a highly fragrant odor,and a peculiarly, sweet, warm and pleas-ing aromatic taste. Its peculiar flavoris due to an aromatic oil which it con-tains to the extent of from one-half toone per cent. The essential oil ofcinnamon as an article of commerce isprepared chiefly in Ceylon, where thecoa-rser pieces of bark are used for itsextraction. These are roughly powderedand mixed in sea water for two days,when the whole is quickly distilled. Cinnamon spice, as all grocers know,is principally employed in cookery as acondiment and flavoring material, andis also being largely used in the
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