This section is from the book "An Experimental History Of The Materia Medica", by William Lewis.
Casia Caryophyllata Pharm. Paris. Cortex caryophylloides. Clove bark: the bark of a tree of the clove kind, ( caryophyllus aroma-ticus fructu rotundo, caryophyllon plinii C. B. Myrtus caryophyllata Linn.) brought from the island Cuba, Jamaica, and other parts of the West Indies; rolled up in quills; like cinnamon, but somewhat thinner, rougher on the outside, and of a darker nifty brown colour.
This bark is a warm aromatic, nearly of the same kind of smell and taste with the clove spice, but weaker, and with a little admixture as it were of the cinnamon flavour. It agrees nearly with cloves also in regard to the solubility and volatility of its active principles. Tinctures of it in rectified spirit smell and taste strongly of the bark: the watery infusions are consider-ably impregnated with its smell, but have very little of its taste. On infpiffating the spirituous tincture, the spirit which distills has little or nothing, of its flavour: the remaining extract smells lightly of the bark, and proves in taste very hot and pungent, though much less so than the spirituous extract of cloves. In distil-lation with water, it yields a very small portion of essential oil, nearly similar in flavour to the oil of cloves, but more pungent than the genuine oil of that spice: the remaining decoction is ungratefully austere and bitterish.
Extr. cafcarilla; Ph. Lond.
A bark of the same kind is sometimes brought from the East Indies under the name of culitlawan, or culilawan; a Malaccan compound word, of which the Latin cortex caryo-phylloides or clove bark is said to be a transla-tion. That distinguished in Europe by the name of culilawan is thicker than the other, and in colour approaches somewhat more to cinnamon, but scarcely differs in smell or taste.
The same with this appears likewise to be the carabaccium of Baglivi; which he describes as being in taste like cloves, but very temperate and grateful, and in colour having a great resemblance to cinnamon; and which, he says, he made use of, with great benefit in decoction, for correcting acrimony and scorbutic dissolu-tion of the lymph, and for strengthening the stomach and promoting digestion (a).
Rumphius observes, that the outer and inner barks, and the barks of different parts of the tree, differ somewhat in colour and in taste from one another; (whence, probably, such differences as may have been observed in those brought under different names into Europe); and that the bark of the root approaches both in appearance and in flavour to faffafras, to which it was, in Batavia, frequently substituted.