I 212 ] 



Rhubarb is often artificial. When cut, it is of a 

 fine reddiih yellow, variegated with lively reddifh 

 flreaks, intermixed with white. When powdered^ 

 it appears of a bright yellow, and on being chewed, 

 imparts to the fpittlc a deep faffron tinge. Its tafte 

 is rather acrid, bitterifh, and fomewhat aftringent ; 

 its fmell is lightly aromatic; when chewed, it feema 

 gritty, as if fand were mi^^ed with it. 



The fpecimen of Rhubarb prefented to the So- 

 ciety, and fubmitted to my examination, anfwered 

 to all thefe qualities. I compared it with fpeci- 

 mens of the beft Turkey and Eaft-Indian kinds. 

 It was rather, though very little, lefs aromatic and 

 refinous than the former; and had fomewhat fewer 

 of the reddifh flreaks through its fubftance, but 

 was much clearer, and more diilindlly marked, than 

 the Eall-Indian, 



In fpecific gravity, it was near the Turkey, and 

 not fo hard or heavy as the Eaft-Indian. In tafte, 

 I could not diftinguilli it from the Turkey, except 

 that I thought it fomewhat, though very little, 

 fainter. The tin6lure made with brandy was of a 

 bright, clear, yellow colour, not diftinguifhable 

 from the Turkey, but fuperior to the Eaft-Indian. 

 The infufion with water was alfo neaily, if not al- 

 together, equal in colour, tafte, and fmell, to the 



Turkey, 



