HERBS... 391 
contains 1 per cent of vegetable albumin, and 2 per cent of sugar 
(glucose). It may be moulded into a shape by passing it through 
a sieve, when cooked with sugar, and raspberry jam, of which 
latter a gill will suffice for a quart mould, colouring it a pretty 
pink, and using only just enough gelatine to set it. Rhubarb 
has the accommodating faculty of absorbing the flavour oi other 
fruits, particularly of the raspberry. Ginger was long since held 
in repute as connected with Rhubarb. By adding two table- 
spoonfuls of preserved ginger (chopped very fine) with about 
the same measure of ginger syrup, and a dessertspoonful of 
brandy, to a quart of Rhubarb pulp for moulding, a revelation 
will be in store. For “ Rhubarb wine,” chop some stalks of 
garden Rhubarb coarsely, and to every quart add three quarts 
of water, then let it stand for two or three days; next strain 
through a cloth, and to every quart add one pound of sugar, 
either brown, or white. Let this remain in jars to ferment, 
skimming every day until the fermentation ceases ; then bottle 
tightly. For “ Rhubarb preserve,” take twelve pounds of nice 
rich-coloured Rhubarb, skin very sparingly, wash well, and leave 
it in a little cold water; boil twelve pounds of sugar for quite 
half an hour, then put in the Rhubarb, skimming all the while ; 
add plenty of lemon-parings, which can be taken out before 
potting. Two pints of water should be allowed to boil the sugar. 
This makes a nice nursery preserve. Again, for “ Rhubarb as 
preserved ginger,” make a syrup by boiling one and a half pounds 
of loaf sugar, with half a pint of water, and a good teaspoonful 
of ground ginger, until it is transparent. Cut two pounds of 
Rhubarb (for which purpose the green Rhubarb answers best) 
in pieces about one and a half, or two inches long, and put them 
into the syrup, which should be boiling, turning the Rhubarb 
occasionally, with care not to break the skin; when done it 
should be put into wide-necked bottles, and securely fastened 
down ; it will keep thus for a long time. The root of English 
Rhubarb, if dried, and powdered, will answer in a milder 
_ degree the laxative purposes of Turkey Rhubarb. The fresh 
green leaves, when removed from the stalks, will come into 
service as an excellent and wholesome vegetable, if dressed like 
spinach, either with, or without some butter being added. The 
proportion of nutritive matters to the vegetable fibre in this 
plant is very small. We have no other herbal product of which 
it can be said the roots are used for physic, and the leaves in ples. 
