Waters & Son was a London company best known for making quinine wine.
Quinine wine was made by adding quinine hydrochloride to orange wine, which was prepared by fermenting a sugary solution containing fresh bitter orange peel.
In Victorian Britain it was popular to drink quinine wine as a remedy for indigestion, nervous disorders and apetite loss. A glassful a day was recommended by manufacturers as a “restorative to the weak”. Waters & Son exported much of their product to British Colonies where it was drunk as a preventative for malaria.