COFFEE. 47 
imported, from the Spanish Main, in large bundles, 
closely packed in goat or other skins. The yellow is 
in much larger pieces, and flatter and thicker than 
those of the pale bark. 
We are informed, by some writers, that the Peruvians 
first learned the use of this bark from observing certain 
animals, affected with intermittent fevers, instinctively 
led to it. Others say that one of the inhabitants of 
Peru, having an ague, was cured by drinking the water 
of a pool into which some trees of this kind had acci- 
dentally fallen. On its first introduction into Europe, 
its use was opposed by many eminent physicians ; and, 
for a long time afterwards, it was believed to be a very 
dangerous remedy. Its character, however, in process 
of time, became perfectly established, and it is now 
considered one of the most valuable medicines we 
possess. 
Peruvian bark is used as a remedy in intermittent 
fevers or agues ; and, by some persons, is prescribed in 
other kinds of fevers, in confluent small-pox, in gan- 
grenous sore throat, and indeed in every species of 
gangrene. It is given in powder, as an extract, a spi- 
rituous tincture, and a decoction ; but the most effica- 
cious form is that of powder. Jn taste it is bitter and 
astringent, leaving an impression upon the palate 
which continues for some time afterwards ; but its smell 
is rather agreeable than otherwise. 
63. COFFEE is the seed of an evergreen shrub which is 
cultivated in hot climates, and is chiefly imported from 
Arabia and the East and West Indies. 
This shrub (Coffea Arabica, Fig. 9) is from fifteen to twenty 
feet in height. The leaves are four or Jive inches long , and 
two inches broad, smooth, green, and glossy on the upper 
surface; and the flowers, which grow in bunches at the base 
of the leaves, are white and sweet- scented. The berries or 
fruit are of a somewhat oval shape t about the size of a cherry, 
and of dark red colour, when ripe. Each of these contains 
two cells, and each cell has a single seed, which is the coffee 
as we see it before it undergoes the process of roasting. 
