Cinchona officinalis many-flowered; hypanthium with short coarse hairs; reddish calyx, glabrous or nearly so, with triangular lobes; pink or red corolla, sericeous, the lobes ovate, acute, the corolla tube being about 1 cm. long. Fruit and oblong capsule, 1.5–2 cm. long, almost glabrous. English: quinine, red cinchona, cinchona bark, Jesuit’s bark, loxa bark, Jesuit’s powder, countess powder, Peruvian bark. Spanish: quina, cascarilla, cargua cargua, corteza coja. French: quinquina, écorce du Pérou. "Cinchona officinalis" is a medicinal plant, one of several "Cinchona" species used for the production of quinine, which is an anti-fever agent. It is especially useful in the prevention and treatment
Bark bread bark is the only part of a tree trunk that is actually edible, the remaining bark and wood is made up of cellulose which animals, including humans, cannot digest. The dried and ground inner bark was added in proportions like 1/4th to 1/3rd "bark flour" to the remaining grain flour. Erik Pontoppidan, the Bishop of Bergen, Norway, in the mid 18th century, recommended using elm, as it helped the often crumbly bark bread hold together better. The bark will, however, add a rather bitter taste to the bread, and give particularly white bread an unappetizing grey-green hue. Another problem is