HINTS AND HELPS. 123 



market. The portion of the plant which constitutes the 

 drug will also infiuenee its value. The article furnished 

 by the stem, or a part very close to the stem, will differ 

 from one obtained from the root. Good rhubarb has a 

 bitter, astringent, and somewhat aromatic taste, and 

 feels gritty to the teeth, owing to the abundance of small 

 crystals of oxalate of lime which are contained in it. It 

 has a very delicate odor, and is covered with a fine yellow 

 powder, and the pieces when broken present a mottled 

 red and yellow color, owing to the passage of a number 

 of wavy carmine-colored streaks through the yellowish- 

 white matrix. Here and there are small spots of a dark- 

 er color. 



It is considered that very much of the appearance, 

 and supposed difference in quality, of the commercial 

 rhubarb is wholly owing to the time of lifting the root 

 and the care given to its preparation for market. The 

 Chinese dig up the roots early in spring, just before 

 the leaves appear. After lifting, the roots are divested 

 of all small fibers, and the soil and other impurities re- 

 moved by washing. They are then allowed to dry a day 

 or two in the sun, then cut in slices, and after exposure 

 to the sun for four or five days longer, during which 

 time they must be turned over several times daily to 

 prevent molding, a hole is bored in each slice, which is 

 then strung on a thread until sufficiently dry. They are 

 put through a finishing process by being placed in a 

 close cylinder, where they are subjected to abrasion by 

 the rapid revolution of the vessel. This smooths their 

 surfaces, liberating at the same time a fine dust or 

 powder, which envelops each piece with a fine bloom, 

 like that upon the surface of a ripe plum. A considera- 

 ble quantity of rhubarb root is imported into this 

 country for medicinal purposes. This might profitably 

 be grown here, provided that species of plants which 

 yield the best article could be procured for that purpose. 

 Large quantities are grown in England. The English 

 rhubarb is of a light spongy texture ; its taste is astrin- 

 gent and mucilaginous, but destitute of the aromatic 

 and gritty qualities possessed by the more highly esteem- 



