t 181 ] 



At Kathay, and fome of the more remote pro- 

 vinces, this root is held in no eftimation, except 

 for the difeafes of horfes, and for the purpofe of 

 common fuel. But at Suchur, where its value is 

 better underftood, its culture and management are 

 duly attended to, and their method feems worthy 

 of imitation in Great-Britain. The plant, in its 

 native foil, flourifhes luxuriantly, and the roots, 

 when arrived at their full growth, are of an enor- 

 mous fizej the larger ones often meafure three 

 quarters of a yard in length, and are of the thicknefs 

 of a man's body. 



The roots are dug up in winter, before they put 

 forth leaves, becaufe they then contain the entire 

 juice and virtue of the plant j thofe that are taken 

 up in fummer being of a light fpungy texture, and 

 unfit for ufe. The root being thoroughly cleaned, 

 is cut tranverfely, and the pieces are placed on long 

 tables, and turned carefully three or four times a 

 day, that the yellow vifcid juice may incorporate 

 with the fubftance of the root. If the juice be fuf- 

 fered to run out, the roots become light and un- 

 ferviceablej and if the roots are not cut within five 

 or fix days after they are dug up, they become foft, 

 and decay very fpeedily. 



Four or five days after they are cut, holes are 



made through them, and they are hung up on 



N a firings 



