122 THE NEW ZEALAND FAMILY HERB DOOCTOR. 
PERUVIAN BARK Crycnona),. 
There are several varieties of this popular tonic and 
febrifuge, all of which may be passed over except the three 
principal kinds. The red comes to us in quills and flat pieces, 
Both are derived from different parts of the same tree—the 
one irom the bark and larger branches, the other from the 
small branches. It is of a red colour internally, grayish 
outside. It has a bitter taste and the familiar smell of good 
bark. When boiled it yields a salmon-coloured, turbid 
decoction. The history of the discovery of its medicinal 
qualities is interesting. The wife of one of the Spanish 
governors lay dying of a fever; the doctors were powerless 
to save her; all their known remedies had failed. One of her 
husband’s retainers had heard of a man who was cured by 
drinking the water out of a pool into which some of the 
branches of this medicinal tree had fallen. The decoction or 
infusion was given, with the result of a speedy cure. Her 
name (Cinchona) was given to the bark. Soon after, as she 
gave great quantities to the Jesuits, who administered it to 
the sick with success, it was also called Jesuit bark. It was 
introduced into Europe about the end of the sixteenth century. 
Since then it has gained a world-wide fame. Dr. Coffin, who 
was no friend to the faculty, seems to crow over the fact that 
the doctors did not discover this medicine. (We do not think 
the modern doctors has found out any of the herbal medicines, 
for the simple reason that they do not look for them.) How- 
ever, our thanks for this and every other valuable medicine 
are due not to the discoverer but to the Creator, who gives us 
all good things. 
The red Peruvian bark is the kind from which the most and 
probably the best quinine is made. The simplest way it 1s 
prepared is by adding acid to the infusion or decoction, then 
an alkali, so as to neutralise both. The salts are purified and 
dried, then we have the white powder, quinine, which at one 
time was sold weight for weight of gold. It may have been 
that its preparation being a secret made it so valuable. 
What a wonderful reduction has taken place in it since then, 
