The dried bark of the stem and branches of Cinchona succiruba. Quilled more or less incurved pieces, from 2-12 inches in length and 1/10 to 1/4 inch thick; the outer surface brownish, roughened by numerous ridges, warts and cracks; the inner surface striated, brick-red or reddish-brown: taste bitter and somewhat astringent, no marked odour. The most important ingredient is the alkaloid quinine, other alkaloids are cinchonidine, cinchonine, and quinidine. It also contains a tannic acid.

Incompatibles, alkalies and their carbonates, tannin, ammonia, lime water, gelatin, many metallic salts (especially ferric salts).

1Extractum Cinchonas Liquidum. Dose, 5 - 15 min.; 0.3 - 1 c.c. An acid alcoholic extract standardized to contain 5% of alkaloids.

2Infusum Cinchonae Acidum. Dose, 1/2 -1 fl. oz.; 15 - 30 c.c. - 5; boiling Water, 100; Aromatic Sulphuric Acid, 1.25.

2Tinctura Cinchonae. Dose, 30 - 60 min.; 2 - 4 c.c. - 20; Alcohol, 70%, 100: by percolation. Standardised to contain 1% of alkaloids.

1Tinctura Cinchonae Composita. Dose, 30 - 60 min.; 2 - 4 c.c. - 50; Bitter Orange Peel, 5; Serpentary Rhizome, 2.5; Saffron, 0.63; Cochineal, 0.32; Alcohol 70% to 100: by maceration. Standardised to contain 1/2% of alkaloids.