106 



It is an article of very ancient use. It is said to be mentioned by Chinese writers 

 4,500 years ago. It is mentioned by early writers as having been brought from 

 beyond the Bosphorus. The Rha, which came into Europe by the ancient 

 caravan routes from northern China, by Bokhara and Asia Minor, was Rha -ponticnm, 

 and that which came by Russia and Danube was called Rha-barbarum. The 

 designations Turkey, Russia, East India, and Canton rhubarb merely indicate the 

 commercial channel through which the article has been derived in modern times. 



To the species Rheum paJmatum has been attributed the origin of Persian, Turkey, 

 Russian, and Muscovite rhubarbs, and Chinese rhubarbs are said to be produced 

 chiefly, if not wholly, by Rheum australe. 



It is now claimed that the source of the best medicinal rhubarb is Rheum officinale, a 

 native of Thibet. 



The ordinary species of rhubarb are herbaceous perennials, with a thick root stock 

 and deciduous leaves. In Rheum officinale, after the third or fourth year of its growth 

 from seed, the root stock gradually decays and a stem is formed above ground from 

 which roots are emitted to support the plant. These stems have thick branches, often 

 from 6 to 8 inches in diameter, and are the parts used in medicine, and not the rhi- 

 zome or root. 



It is considered that very much of the difference of appearance and quality of 

 commercial rhubarb is largely owing to the time of lifting the root and the care given 

 in its preparation for market. The roots are in many places taken up early in autumn. 

 The Chinese dig up the roots early in spring, just before the leaves appear. 



When the roots are lifted they are first divested of all small fibers, then thoroughly 

 cleaned by washing. After drying in the sun for several days they are cut in thin 

 slices, and after a further due exposure to the sun a hole is bored in each slice and 

 strung on a thread until properly dried. 



The pieces are then put through a finishing process by being placed in a close cyl- 

 inder 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 

 envelopes each piece with a fine bloom, like that upon the surface of a ripe plum. 



There is no reason to doubt that the root if grown in the warmer climates here 

 would be equal to the best, provided species which yield a good article could be pro- 

 cured. Its culture is simple and its preparation easily accomplished. 



GINSENG. 



P. W., Albemarle County, Virginia. Has the Chinese ginseng plant been culti- 

 vated in this country ? I would try it if I knew where to purchase seed. If you can 

 give me any information as to how seeds or plants can be had and how it is culti- 

 vated I will be obliged j also would like to know the probable profit of the crop, 



Answer. So far as can be learned ginseng has not been successfully cultivated in 

 this country. It is a product of the woods, and efforts made in its culture have not 

 proved satisfactory. Chinese ginseng is closely allied to our native species; seeds 

 have occasionally been received from China and Japan, but so far as ascertained they 

 have not vegetated. It is possible that they soon lose their germinating power, as, 

 it is stated, the Japanese deposit the seeds in the ground as soon as they are collected 

 in order to keep them fresh until wanted to sow. 



The Japanese cultivate the plant to some extent, and their method is to select a 

 sheltered position and make a bed of leaf mold in which the seeds are sown, and 

 where the plants remain until they are ready for use. These beds are protected 

 from the sun by a roof of straw laid on poles, which are supported on posts. After 

 growing 4 years the roots are lifted, carefully washed in boiling water, then dried in 

 a high temperature until they become brittle. The best article sells for about $5 a 

 pound in Japan. It is a plant w^hich does not submit readily to culture, and its pro- 

 duction as a profitable crop would be very doubtful. 



