RHUBARB. \23 



Dr. Tirruogel, of Stockholm, states, that 

 no roots should be taken up till they have 

 been planted ten years, and that they 

 should be taken out of the ground in winter, 

 before the frost sets in, or early in the 

 spring, and immediately cut into pieces and 

 carefully barked ; they should then be spread 

 upon a table for three or four days, and be 

 frequently turned, that the juice may thicken 

 or condense within the roots. After this 

 process, make a hole in each piece, and put 

 a thread through it ; by which, let them 

 hang separately, either within doors, or in 

 some sheltered shady situation. 



In addition to the rhubarb of our own 

 growth, two other sorts are met with in the 

 shops. The first is imported from Turkey 

 and Russia, in roundish pieces freed from 

 the bark, with a hole through the middle of 

 each ; this is externally of a yellowish co- 

 lour, and, on cutting, appears variegated 

 with lively reddish streaks ; this, unless it be 

 kept dry, is apt to get mouldy and worm- 

 eaten. The other kind, which is less esteem- 

 ed, comes immediately from the East Indies, 

 in longish pieces, harder, heavier, and more 

 compact, than the foregoing. 



As there is much deception practised by 



