Cinchona lost their plants when a wave took them off their ship. The Dutch sent Justus Hasskarl who brought plants that were then cultivated in Java from 1854. The English explorer Clements Markham went to collect plants that were introduced in Sri Lanka and the Nilgiris of southern India in 1860. The main species introduced were "Cinchona succirubra" or red bark, as its sap turned red on contact with air, and "Cinchona calisaya". The alkaloids quinine and cinchonine were extracted by Pelletier and Caventou in 1820. Later two more key alkaloids, quinidine and cinchonidine were identified and it became a routine
Cinchona a strong decoction of the cinchona bark served with wine. Wine was used because some alkaloids of the cinchona bark are not soluble in water, but are soluble in the ethanol in wine. In 1681 "Água de Inglaterra" was introduced into Portugal from England by Dr. Fernando Mendes who, similarly, “received a handsome gift from (King Pedro) on condition that he should reveal to him the secret of its composition and withhold it from the public”. In 1738, "Sur l'arbre du quinquina", a paper written by Charles Marie de La Condamine, lead member of the expedition, along with Pierre Godin