374 CHINESE MATERIA MEDICA. 



are black in color, containing a purplish-black juice. The 

 branches of the tree are used for dying green. The fruits are 

 recommended in fevers, scrofulous sores, ascites, small-pox 

 eruption, scabious sores, and sores on horses and cattle. The 

 bark of the tree is similarly used. 



RHEUM OFFICINALE, Rheum paimatum.—^^^{T2i- 

 huang), 12C5. This is also called ^ ]g (Huang-liang), 

 "yellow efficacy," and ){f !g (Chiang-chiiii), "Captain- 

 general," both referring to the esteem in which it is held 

 as a drug. It has been known in China since the time of the 

 Five Rulers (circa 3000 B. C.). The Emperor Shennung and 

 Leikung, who is said to have lived in the reign of the Emperor 

 Huangti, considered the drug to be poisonous; hence it is 

 classed among the poisons in the Pentsao. It is produced in 

 the north-western provinces, but that coming from Kansu is 

 considered the best. The plant grows six or seven feet high, 

 and the stem is brittle and has a sour taste. The stalks were 

 formerly eaten raw. The leaves are coarse, long, and thick, 

 and the flowers vary in different varieties, being yellow, green, 

 or red. The root in the fresh state is red, bowl-shaped, and 

 nearly two feet long. It is pulpy, and is easily attacked by 

 worms. It is usually cut into slices, placed on heated stones 

 and partially dried. Afterwards it is strung together on 

 twine and dried in the sun. Sometimes the drying is com- 

 pleted by artificial heat, and in this case the drug is not so apt 

 to become wormy. A kind of rhubarb, called i # :^ M 

 (T'u-fan-ta-huang), comes from Thibet or Turfan. Another 

 called i ::^ ^ (T'u-ta-huang), and which is found in the 

 north-eastern provinces is Rheum rhaponticiim ; but in Japan is 

 a Rumex. Good Chinese rhubarb is of a reddish-yellow color, 

 variegated or mottled, and firm in texture, showing evidences 

 of considerable deposits of raphides in its structure. The 

 pieces should be dry and not too light. When chewed, the 

 root should grate upon the teeth, have a bitter and sharp rather 

 than smooth flavor, and color the saliva with a deep yellow 

 tinge. Boracic acid should not color the external yellow 

 surface a dark brown. The purgative properties of rhubarb are 

 not made so much of by the Chinese as they are in the west. 



