C 392 3 



bitter and aftringent, and refembling the peculiar flavour of 

 good rhubarb. They alfo tinged the faliva of a deep yel- 

 lowifli red colour. The fmell of each was pleafant and 

 aromatic, though but in a fmall degree. No. I. in general 

 had all thefe qualities in a fomewhat fuperior degree to 

 No. II. The internal ftrufture of fome of the beft pieces 

 when broken was fcarcely difcemible from that of Turkey 

 rhubarb, and No. I. in general (in this refpeft) approached 

 the neareft : but both were, we think, fuperior to the Eaft- 

 Indian, which inclined rather to a brick colour ; whereas 

 the others were rather of a crimfon hue. — They were both 

 reduced to powder with fufficient eafe, but No. I. rather 

 the eafier of the two, and fcarcely differing in facility of 

 pulverization from the Turkey rhubarb. When pow- 

 dered. No. I. was moft fimilar to Turkey rhubarb in 

 colour, being a tolerably bright and fair yellow; whereas 

 No. II. was paler and more dull, one fpecimen only ex- 

 cepted, before referred to. 



In tafte. No. I. was fuperior to No; II. both in aromatic 

 flavour, and alfo in fenfible afl;ringency. No. II. feemed, 

 however, to have a flavour full as delicate as the Eaft- 

 Indian rhubarb. 



The fpecifick gravity of the four different kinds of rhu- 

 barb was as follows, with regard to diftilled water of fixty- 

 two degrees of temperature: — 



E aft- Indian — — 1,046 to 1,000 



Englifh Rhubarb, No. II. — i>oo5 



Turkey Rhubarb — — ,829 



Englifh Rhubarb, No. I. — ,792 



Experiment I. An ounce troy weight of the rhubarbs No. I. 

 No. II. and of fine Turkey rhubarb, all in fine powders, were 



feverally 



