ON CINCHONA. 327 
bark. Some of the finer and thinner quills agree in their 
appearance with what the French term Havannah bark, (in 
consequence of which Guibourt arranges Huamalies bark 
among the gray or pale barks,) and are very different to the 
largest quills and flat pieces, which are thin and spongy, and 
have a rusty brown color, their external surface having numer- 
ous wrinkles and warts. The taste of Huamalies bark is aro- 
matic, and slightly astrigent. 
Botanical history. — It is not known what tree yields this 
bark. 
Chemical history. — I am not acquainted with any regular 
analysis of this bark. From the experiments of Michaelis, as 
well as of Goebel and Kirst, it appears to contain quinia and 
cinchonia. 
In a pound of Oark. 
Quinia. 
Cinchonia. 
r ist sort . . 
12 
Michaelis < 2d sort . . 
28 
48 
(_ 3d sort . . 
34 
60 
Goebel and Kirst . . . 
28 
38 
Section 2. — True Cinchona Bark having naturally a whitish epi- 
dermis. (White Cinchonas.) 
I think it most convenient to arrange these under three 
heads, according as they approach the pale, yellow, and red 
barks, already described. 
(a.) Pale Barks, with a White Epidermis. 
1. White Loxa Bark. 
Among the Loxa or Crown bark of commerce, we meet 
with quills having a white epidermis. Guibourt calls them 
Quinquina blanc de Loxa. 
(b.) Yellow Barks, with a White Epidermis. 
2. Carthagena Bark. 
History and synonymes. — It is uncertain how early this 
bark was introduced into Europe. Bergen says it was first 
met with at public sales, in the year 1805. In Germany it is de- 
nominated yellow bark, (Cinchona flava,) and hence it has 
sometimes been confounded with and substituted for the 
