[ 395 ] 



Exp. VI. Two ounces by meafur^ of each of the above tine- 

 tures were feverally poured into earthen-ware faucers, and flowly 

 evaporated to a moderately hard confiftence. The colour of the 

 refiduum was nearly alike in all, being a yellowifli red, brighter 

 than the watery extraft. The tafte in all was bitterifh, and con- 

 fiderably aftringent; moll fo in the Eaft-Indian; next in the 

 Turkey; next in No. I.; and No. II. leaft of any. That of 

 No, I. weighed thirty-two grains; that of No. II. eighteen 

 grains; that of the Turkey rhubarb forty-three grains; and the 

 faft-Indian rhubarb thirty-eight grains. 



N. B. They all attraSed moifture from the air, fo as to foften 

 In fome degree on Handing. 



Exp. VII. A tinfture of the four kinds of rhubarb was made, 

 in the proportion of an ounce to a pint of brandy, but without 

 the addition of any other ingredient. The colour fcarcely dif- 

 fered from that in reftified fpirits. The Turkey and the Eaft- 

 Indian were fo nearly alike, as fcarcely to be difcemible one from 

 the other, being both of a dark yellowilh red. No. I. was the 

 next in intenfenefs of colour; and No. II. the paleft of any. 



Exp. VIII. Four flips of card pafteboard were feverally dipt 

 in the watery infufions defcribed in Experiment I. and fufFered 

 to dry. The Turkey rhubarb gave the deepeft yellow colour, 

 the next was the Eaft-Indian; the next No. I. ; and No. II. was 

 the paleft of any. 



Exp. IX. Four flips of white pafteboard were dipped Into 

 the tinflures in redlified fpirits mentionjed in Experiment V. and 

 fufFered to dry. The Eaft-Indian rhubarb gave the deepeft co- 

 lour ; next to that the Turkey ; next was No. I. ; and No. II. 

 the paleft of any. 



Ex p. X. The fame experiment was made with the tinflures 



in brandy mentioned in Experiment VII. The Turkey rhubarb 



gave the deepeft colour; next the Eaft-Indian; next No. I.; 



and No. M. was the paleft of any. 



Exp. XI. 



