CINCHONA 



265 



Both varieties are characterised by their taste, which is more 

 markedly astringent than that of pale or yellow bark. 



5. C. lancifolia. The cinchona barks yielded by C. lancifolia 

 (Columbian, Cartagena barks) occur both in single quills and in 

 flattish pieces ; they are usually more or less spongy in texture and 

 reddish brown in colour. They are characterised and easily dis- 



i 



FIG. 134. Red Cinchona bark, showing longitudinal wrinkles 

 (A), reddish warts and small transverse cracks (B). Slightly 

 reduced. 



tinguished by the presence of smaller or larger patches of silvery 

 cork which are to be found on almost every piece. The bark has 

 an astringent bitterish taste. 



Microscopical Characters. The transverse section of quilled red cinchona 

 of moderate thickness exhibits an abundant cork layer* a cortex containing 

 small starch grains, cells filled with sandy crystals of calcium oxalate, and, 

 on its inner margin, large isolated oval laticiferous cells. The secondary bast 

 contains large, striated bast fibres either singly or in small radially elongated 

 groups ; these bast fibres are spindle-shaped and have conspicuous more or 

 less funnel-shaped pits. The walls of all the parenchymatous cells are dark 

 reddish brown in colour. 



