Traditional American Roast Names

There is another naming system haunting the aisles of coffee stores, however, one based on traditional American roasting terminology stretching back to the 19th century. It breaks out about like this:
1. Cinnamon (very light)
2. Light (light end of the American norm)
3. Medium
4. Medium-high (American norm)
5. City; high (slightly darker than norm)
6. Full city (definitely darker than norm; sometimes patches of oil on surface)
7. Dark (dark brown, shiny surface; equivalent to espresso or French)
8. Heavy (very dark brown, shiny surface; equivalent to Italian).