Ceylon; an Account of the Island Physical, Historical, and / Topographical with Notices of Its Natural History, Antiquities and / Productions, Volume 1

by Sir James Emerson Tennent

To kinnamômon euren agnooumenon,

Huph ou kalian organoi tois philtatois

Mallon ie tois melasin Indois, autanax

Arômatikên hêdonên diaplekei.]

PHILE, xxviii.

VINCENT, in scrutinising the writings of the classical authors, anterior to Cosmas, who treated of Taprobane, was surprised to discover that no mention of cinnamon as a production of Ceylon was to be met with in Pliny, Dioscorides, or Ptolemy, and that even the author of the mercantile Periplus was silent regarding it. (Vol. ii. p. 512.) D'Herbelot has likewise called attention to the same fact. (Bibl. Orient. vol. iii. p. 308.) This omission is not to be explained by ascribing it to mere inadvertence. The interest of the Greeks and Romans was naturally excited to discover the country which produced a luxury so rare as to be a suitable gift for a king; and so costly, that a crown of cinnamon tipped with gold was a becoming offering to the gods. But the Arabs succeeded in preserving the secret of its origin, and the curiosity of Europe was baffled by tales of cinnamon being found in the nest of the Phoenix, or gathered in marshes guarded by monsters and winged serpents. Pliny appears to have been the first to suspect that the most precious of spices came not from Arabia, but from Æthiopia (lib. xii. c. xlii.); and COOLEY, in an argument equally remarkable for ingenuity and research, has succeeded in demonstrating the soundness of this conjecture, and establishing the fact that the cinnamon brought to Europe by the Arabs, and afterwards by the Greeks, came chiefly from the eastern angle of Africa, the tract around Cape Gardafui, which is marked on the ancient maps as the Regio Cinnamomifera. (Journ. Roy. Georg. Society, 1849, vol. xix. p. 166.) COOLEY has suggested in his learned work on "Ptolemy and the Nile," that the name Gardafui is a compound of the Somali word gard, "a port," and the Arabic afhaoni, a generic term for aromata and spices. It admits of no doubt that the cinnamon of Ceylon was unknown to commerce in the sixth century of our era; although there is evidence of a supply which, if not from China, was probably carried in Chinese vessels at a much earlier period, in the Persian name dar chini, which means "Chinese wood," and in the ordinary word "cinn-amon," "Chinese amomum," a generic name for aromatic spices generally. (NEES VON ESENBACH, de Cinnamono Disputatio, p. 12.) Ptolemy, equally with Pliny, placed the "Cinnamon Region" at the north-eastern extremity of Africa, now the country of the Somaulees; and the author of the Periplus, mindful of his object, in writing a guidebook for merchant-seamen, particularises cassia amongst the exports of the same coast; but although he enumerates the productions of Ceylon, gems, pearls, ivory, and tortoiseshell, he is silent as to cinnamon. Dioscorides and Galen, in common with the travellers and geographers of the ancients, ignore its Singhalese origin, and unite with them in tracing it to the country of the Troglodytæ. I attach no importance to those passages in WAGENFELD'S version of Sanchoniathon, in which, amongst other particulars, obviously describing Ceylon under the name of "the island of Rachius," which he states to have been visited by the Phoenicians; he says, that the western province produced, the finest cinnamon ([Greek: kinnamô pollô te kai diapheronti]), that the mountains abounded in cassia (Greek: kasia arômatikôtatê]), and that the minor kings paid their tribute in both, to the paramount sovereign. (SANCHONIATHON, ed. Wagenfeld, Bremen, 1837, lib. vii. ch. xii.). The MS. from which Wagenfeld printed, is evidently a mediæval forgery (see [note (A) to vol. i. ch. v. p. 547]). Again, it is equally strange that the writers of Arabia and Persia preserve a similar silence as to the cinnamon of the island, although they dwell with due admiration on its other productions, in all of which they carried on a lucrative trade. Sir WILLIAM OUSELEY, after a fruitless search through the writings of their geographers and travellers, records his surprise at this result, and mentions especially his disappointment, that Ferdousi, who enriches his great poem with glowing descriptions of all the objects presented by surrounding nations to the sovereigns of Persia,—ivory, ambergris, and aloes, vases, bracelets, and jewels,—never once adverts to the exquisite cinnamon of Ceylon.—Travels, vol. i, p. 41.

The conclusion deducible from fifteen centuries of historic testimony is, that the earliest knowledge of cinnamon possessed by the western nations was derived from China, and that it first reached Judea and Phoenicia overland by way of Persia (Song of Solomon, iv. 14: Revelation xviii, 13). At a later period when the Arabs, "the merchants of Sheba," competed for the trade of Tyre, and earned to her "the chief of all spices" (Ezekiel xvii. 22), their supplies were drawn from their African possessions, and the cassia of the Troglodytic coast supplanted the cinnamon of the far East, and to a great extent excluded it from the market. The Greeks having at length discovered the secret of the Arabs, resorted to the same countries as their rivals in commerce, and surpassing them in practical navigation and the construction of ships, the Sabæans were for some centuries reduced to a state of mercantile dependence and inferiority. In the meantime the Roman Empire declined; the Persians under the Sassanides engrossed the intercourse with the East, the trade of India now flowed through the Persian Gulf, and the ports of the Red Sea were deserted. "Thus the downfall, and it may be the extinction, of the African spice trade probably dates from the close of the sixth century, and Malabar succeeded at once to this branch of commerce."—COOLEY, Regio Cinnamomifera, p. 14. Cooley supposes that the Malabars may have obtained from Ceylon the cinnamon with which they supplied the Persians; as Ibn Batuta, in the fourteenth century, saw cinnamon trees drifted upon the shores of the island, whither they had been carried by torrents from the forests of the interior (Ibn Batuta, ch. xx. p. 182). The fact of their being found so is in itself sufficient evidence, that down to that time no active trade had been carried on in the article; and the earliest travellers in the thirteenth and fourteenth centuries, MARCO POLO, JOHN OF HESSE, FRA JORDANUS and others, whilst they allude to cinnamon as one of the chief productions of Malabar, speak of Ceylon, notwithstanding her wealth in jewels and pearls, as if she were utterly destitute of any spice of this kind. NICOLA DE CONTI, A.D. 1444, is the first European writer, in whose pages I have found Ceylon described as yielding cinnamon, and he is followed by Varthema, A.D. 1506, and Corsali, A.D. 1515.

Long after the arrival of Europeans in Ceylon, cinnamon was only found in the forests of the interior, where it was cut and brought away by the Chalias, the caste who, from having been originally weavers, devoted themselves to this new employment. The Chalias are themselves an immigrant tribe, and, according to their own tradition, they came to the island only a very short time before the appearance of the Portuguese. (See a History of the Chalias, by ADRIAN RAJAPAKSE, a Chief of the Caste, Asiat. Reser. vol. iii. p. 440.) So difficult of access were the forests, that the Portuguese could only obtain a full supply from them once in three years; and the Dutch, to remedy this uncertainty, made regular plantations in the vicinity of their forts about the year 1770 A.D., "so that the cultivation of cinnamon in Ceylon is not yet a century old"—COOLEY, p. 15. It is a question for scientific research rather than for historical scrutiny, whether the cinnamon laurel of Ceylon, as it exists at the present day, is indigenous to the island, or whether it is identical with the cinnamon of Abyssinia, and may have been carried thence by the Arabs; or whether it was brought to the island from the adjacent continent of India; or imported by the Chinese from islands still further to the east. One fact is notorious at the present day, that nearly the whole of the cinnamon grown in Ceylon is produced in a small and well-defined area occupying the S.W. quarter of the island, which has been at all times the resort of foreign shipping. The natives, from observing its appearance for the first time in other and unexpected places, believe it to be sown by the birds who carry thither the undigested seeds; and the Dutch, for this reason, prohibited the shooting of crows,—a precaution that would scarcely be necessary for the protection of the plant, had they believed it to be not only indigenous, but peculiar to the island. We ourselves were led, till very recently, to imagine that Ceylon enjoyed a "natural monopoly" of cinnamon.

Mr. THWAITES, of the Royal Botanic Gardens at Kandy, is of opinion from his own observation, that cinnamon is indigenous to Ceylon, as it is found, but of inferior quality, in the central mountain range, as high as 3000 feet above the level of the sea—and again in the sandy soil near Batticaloa on the east coast, he saw it in such quantity as to suggest the idea that it must be the remains of former cultivation. This statement of Mr. Thwaites is quite in consistency with the narrative of VALENTYN (ch. vii.), that the Dutch, on their first arrival in Ceylon, A.D. 1601-2, took on board cinnamon at Batticaloa,—and that the surrounding district continued to produce it in great abundance in A.D. 1726. (Ib. ch. xv. p. 223, 224.) Still it must be observed that its appearance in these situations is not altogether inconsistent with the popular belief that the seeds may have been carried there by birds.

Finding that the Singhalese works accessible to me, the Mahawanso, the Rajavali, the Rajaratnacari, &c., although frequently particularising the aromatic shrubs and flowers planted by the pious care of the native sovereigns, made no mention of cinnamon, I am indebted to the good offices of the Maha-Moodliar de Sarem, of Mr. De Alwis, the translator of the Sidath-Sangara, and of Mr. Spence Hardy, the learned historian of Buddhism, for a thorough, examination of such native books as were likely to throw light on the question. Mr. Hardy writes to me that he has not met with the word cinnamon (kurundu) in any early Singhalese books; but there is mention of a substance called "paspalawata" of which cinnamon forms one of the ingredients. Mr. de Alwis has been equally unsuccessful, although in the Saraswate Nigardu, an ancient Sanskrit Catalogue of Plants, the true cinnamon is spoken of as Sinhalam, a word which signifies "belonging to Ceylon" to distinguish it from cassia, which is found in Hindustan. The Maha-Moodliar, as the result of an investigation made by him in communication with some of the most erudite of the Buddhist priesthood familiar with Pali and Singhalese literature, informs me that whilst cinnamon is alluded to in several Sanskrit works on Medicine, such as that of Susrata, and thence copied into Pali translations, its name has been found only in Singhalese works of comparatively modern date, although it occurs in the treatise on Medicine and Surgery popularly attributed to King Bujas Raja, A.D. 339. Lankagodde, a learned priest of Galle, says that the word lawanga in an ancient Pali vocabulary means cinnamon, but I rather think this is a mistake, for lawanga or lavanga is the Pali name for "cloves," that for cinnamon being lamago.