We are informed, by some writers, that the Peruvians first learned the use of this bark from observing certain animals, affected with intermittent fevers, instinctively led to it. Others say that one of the inhabitants of Peru, having an ague, was cured by drinking the water of a pool into which some trees of this kind had accidentally fallen. On its first introduction into Europe, its use was opposed by many eminent physicians; and, for a long time afterwards, it was believed to be a very dangerous remedy. Its character, however, in process of time, became perfectly established, and it is now considered one of the most valuable medicines we possess. Peruvian bark is used as a remedy in intermittent fevers or agues; and, by some persons, is prescribed in other kinds of fevers, in confluent small-pox, in gangrenous sore throat, and indeed in every species of gangrene. It is given in powder, as an extract, a spirituous tincture, and a decoction; but the most efficacious form is that of powder. In taste it is bitter and astringent, leaving an impression upon the palate which continues for some time afterwards; but its smell is rather agreeable than otherwise. 63. _COFFEE is the seed of an evergreen shrub which is cultivated in hot climates, and is chiefly imported from Arabia and the East and West Indies._ _This shrub_ (Coffea Arabica, Fig. 9) _is from fifteen to twenty feet in height. The leaves are four or five inches long, and two inches broad, smooth, green, and glossy on the upper surface; and the flowers, which grow in bunches at the base of the leaves, are white and sweet-scented. The berries or fruit are of a somewhat oval shape, about the size of a cherry, and of dark red colour, when ripe. Each of these contains two cells, and each cell has a single seed, which is the coffee as we see it before it undergoes the process of roasting._ Coffee is an article of only late introduction. To the Greeks and Romans it was wholly unknown. Its use appears to have originated in Ethiopia; and, in 1554, it is stated to have been first introduced into Constantinople, whence it was gradually adopted in the western parts of Europe. In 1652 Mr. Daniel Edwards, a Turkey merchant, brought with him to England a Greek servant, whose name was Pasqua, and who understood the methods of roasting coffee, and making it into a beverage. This man was the first who publicly sold coffee in this country; and he kept a house for that purpose in George Yard, Lombard Street. At Paris, coffee was nearly unknown until the arrival of the Turkish ambassador, Solomon Aga, in 1669; about three years after which the first coffee-house is said to have been established in that city. The coffee shrub was originally planted in Jamaica in 1732.