50 
ON CINCHONA B1C0L0RATA. 
der consideration is unknown ; it has been suspected that it 
came from Buenos Ayres. It appears, however, that the En- 
glish obtain it from the neighborhood of Bogota, and we are 
disposed to attribute the specimens in our possession to a si- 
milar source, as the commercial house into whose hands it 
came, derived it by way of New Orleans. This route would, 
most probably, be only taken by an article which was pro- 
duced at the northern extremity of the bark region, within the 
district of country known as Colombia. 
The same authors conjecture that it is the same bark that 
was received in Hamburgh in 1819 and 1821, under the name 
oiJltacamez or Tacamez, and also the same as that described as 
the Quina alaranjada in the Quinologie of Balasco, as well 
as the Memoirs of the Academy of Lisbon for 1814. 
The Cinchona pitaya of Fee, which is the same as the 
Piton or St. Lucia bark, must not be confounded with the pre- 
ceding, which is known as the C. bicolorata to this author. 
The Piton bark is derived from the Exostemma florabunda* 
Batka appears to have confounded the two, and therefore re- 
ferred the latter to this source; with respect to the plant which 
affords the bark under consideration, nothing worthy of reli- 
ance, has been presented to the public. The conjectures which 
have been made by the several authors, whose attention 
has been directed to the subject, are not worth citation. From 
the analysis which has been made by Bergen, it appears not to 
contain either cinchonia or quinia, and Prof. FfafT regards itas 
not essentially different from other bitters. Pelletier and Petroz, 
who have also analyzed this bark, obtained from Brera,have de- 
tected neither of these two principles, but a bitter substance 
analogous to colocynthine, which can be given in the doses 
of from 12to 24grains. Cardone,the younger,has detected ayel- 
lowprinciple (resemblingthat of pale bark,) resin, malic acid, a 
bitter principle, some mucilage and numerous salts. There 
was discovered neither tannin or starch.* Guibourt, who ap- 
pears to have made some chemical experiments with this 
* Merat and Delens. 
