RHUBARB. Hf) 



ladde lost his ague ; since which time (as lie 

 saith) he hath cured with the same medicine 

 many of the like maladie, hauing euer great 

 regarde vnto the quantitie, which was the 

 cause of the violent working in the first cure. 

 By reason of which accident, that thing 

 hath beene reuealed vnto posteritie, which 

 heeretofore was not so much as dreamed of." 



Our cooks no longer use this vegetable in 

 pottage; but it still holds its rank in the 

 kitchen garden, where it is now cultivated 

 principally for spring tarts ; the young stalks 

 of the leaves being peeled and cut, make 

 an agreeable pudding or tart, which many 

 persons prefer to either green gooseberries 

 or apples : it is often used as a mixture with 

 these fruits, — with the former before it has 

 attained its flavour, and with the other after 

 it has lost it by keeping. It is also served 

 up in creams, &c. &c. Medical men have 

 recommended it as one of the most cooling 

 and wholesome tarts sent to table. It is 

 now forced for the London markets, where 

 it meets with a ready and profitable sale. 

 The roots of this species of rhubarb afford 

 a gentle purge, but are of inferior medicinal 

 virtues to the other varieties. 



As a plant, the rhubarb is highly ornamen- 



