This tree is peculiarly worthy of note on account of its bark, which is
called china chinæ, Peruvian bark, or the remedy for fever. It is of
middling height, and not very large, and bears an almost orbicular
fruit, somewhat raised in the middle, and by no means fit to be eaten,
but which contains two yellowish nuts indented all over like the rind of
an almond. It is filled with a balsamic odour of a dusky colour, and a
very sweet scent, but extremely bitter. With this balsam the Indians
allay pains in the eyes, head and stomach, if they arise from cold. The
bark is naturally white, but when torn from the tree gradually assumes a
dark yellow on the surface, a little varied with pale spots: but within,
it is of a red colour, not like blood, but like cinnamon, being tinged
with a yellowish cast. The taste is bitter, but the smell aromatic and
pleasant, though somewhat rancid. Some call the Peruvian bark Jesuits'
powder, because the Jesuit missionaries in Peru were the first who made
known its singular efficacy in expelling fevers. The celebrated
physician Woytz tells us that this medicine was first brought to Europe,
in the year 1650, by Cardinal de Lugo, a Spanish Jesuit.