RHEUM PALMATUM. 23 
us that the root, when prepared, most resembles the China kind. In England, it is cultivated near Banbury for the 
London market. The R. palmatum has been introduced and cultivated in the gardens of the United States. 
The Asiatic varieties of Rhubarb are the Russian and Chinese. 'The former is so called, because it is introduced 
through the medium of the Russian trade. It appears that in 1772, a compact was made between the Russian govern- 
ment and a Bucharian family, who have the monopoly of Rhubarb in China, to supply the article at Kiachta, a frontier 
town near the borders of Thibet. An inspector is there placed, and all inferior qualities are rejected. He bores the 
centre of the pieces to determine their soundness. The Chinese rhubarb is derived from Canton ; it has not undergone 
inspection, and as a general rule is inferior to the other. From Royle the following information is derived with respect 
to the localities from which rhubarb is originally derived. ‘ ‘The Chinese obtain the rhubarb produced in China proper, 
from that part of the province of Shensee, now called Kansu, situated between N. Lat. 35° and 40°, but the best, accord- 
ing to the missionaries, who say it is called Taihoang, in the province of Letchuen, from the mountains called Sue-chan, 
or of snow, which extend from N. lat. 26° to 33° and from about 100° to 105° of E. longitude. That from the latter pro- 
vince probably forms much of what is called China rhubarb; the missionaries met large quantities of it brought down 
in the months of October and November. That from Kansu may afford some of what is called Russian rhubarb, but 
both Pallas and Rehman have ascertained that the greater portion, if not the whole of this, is obtained in April and 
May from the clefts of rocks in high and arid mountains, surrounding Lake Kokonor. Bell also learnt that it was the 
produce of Mongolia, and Marco Polo of Succuir, in Tanguth.” (Illustrations of the Botany of the Himalaya Moun- 
tains, &c., and Lindley.) The author above quoted, places the rhubarb country at about 95° E. longitude, and 35° N. 
latitude, which is in the heart of Thibet. 
Fee, in his Cours d Histoire Naturelle Pharmaceutique, has collected some interesting information from the 
accounts of travellers, with respect to the cultivation, preparation, &c., of rhubarb. This, in a condensed form, will 
be now presented. All the information that has been collected is derived from the Bucharians, the family of 'Tartars 
who deal in the article, and no European has been enabled to verify it. The Russian variety grows naturally in the 
mountainous districts, either on the sides of the mountains, or on their summits in soils of different kinds. It prefers, 
however, light and sandy loose earth. The most vigorous plants are those which grow in the shade. The Siberian 
variety, on the contrary, thrives best in the sun. The roots are collected twice annually, in the spring and the autumn. 
The age of the root, before being removed from the earth, should be at least six years, and sometimes even nine. When 
taken up it is immediately cleansed, deprived of its bark, and dried under cover in the shade, but exposed.to the air ; 
this may be done artificially. The drying process is the most difficult, and at the same time most important, in the 
preparation of rhubarb. A large amount of the weight is lost in drying. 
There isa. difference in the appearance of the two articles mentioned, which is owing to preparation. The 
Russian is angulated by the removal of the exterior with a sharp instrument; it is simply perforated for inspection. 
The Chinese is in rounded masses, smooth from attrition, which is stated to be accomplished in a barrel, and perfo- 
rated, for the purpose of suspending on cords todry. The Russian has a bright marbled fracture; the Chinese is deeper 
in colour. The odour of the former is more aromatic, and its taste less disagreeable, and gritty. 
ee Saran of Rhubarb is complex ; it has been attempted by several chemists, but not satisfactorily. Upon 
"e cn : — the odour depends; it has been supposed to be oil. An acid principle, called Rhabarbaric acid 
helae ae aie by Horneman ; Rhabarbarin, by Geiger ; Rhein, by Pereira, which gives the yellow colour, 
a - colouring matter, is said by Royle to be identical with Chrysophanic acid. Tannin is a constitu- 
hitieiisSecin = arudeneie principle which has been called Caphopicrite. 'The latter would appear to be of the nature 
: SPislicies insolubility in water, and solubility in alcohol. To these may be added ozalate of lime, in the form 
x eal A in proper doses ; in small ones, astringent and tonic. It has the property of emptying the 
tedicing is + oe nts a drain on the secretions, and hence is useful where only the evacuant operation of a 
dulitiincie — - 4t is given in substance, infusion, syrup, or tincture, and is constantly combined with other 
LaTE LXIX.—Represents the plant in flower, and the organs of reproduction. 
