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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1884 edition. Excerpt:... SECTION XIII. CHEMICAL CONSTITUENTS OF THE CINCHONA BARKS. An odor is not entirely foreign to the Cinchona barks; Weddell1 found it, e. g., in the case of fresh Calisaya and amygdalifolia, to resemble that of elder bark, although more feeble. Also in some varieties of commercial barks, e. g., that of flava fibrosa (p. 44) and of Loxa (p. 47), a slight aroma cannot be entirely ignored. A slight aromatic odor is already perceived when the powdered fresh bark of the Indian C. succirubra is dried with milk of lime. Hesse2 also makes mention of an odorous principle in the Cinchona barks. The barks of some of the Rubiaceae which are most closely related to the Cinchonas, have a decidedly agreeable odor, thus, e. g., that of Ferdinandusa chlorantha Pohl (Gomphosia chlorantha Weddell). In regard to the taste, there occur, in part, significant distinctions. Younger barks have a predominating, but not disagreeably astringent taste (saveur styptiqne of Delondre and Bouchardat), more rarely, as, e. g., those of Huanuco and Loxa, at the same time astringent acidulous, although to a less extent. In trunk barks the astringent tang becomes more and more lost, and the pure bitter taste appears strong and prominent. In the case of the Calisaya, the pure bitterness appears even with young barks, while the more diminutive C. scrobiculata always possesses the astringent tang, which occasionally predominates. In the C. pubescens, which is likewise poor in alkaloid, Weddell3 perceived, even in fresh trunk barks, only a somewhat bitter and at the same time nauseating taste. A disagreeable and at the same time a somewhat sharp tang is observed in the so-called Cinchona (China) Jaen vel Para fusca, in which the Cinchona bases, are wanting; its botanical origin is...