RHUBARB. i 09 



RHUBARB. 



Rhetm rhaponiicum. — Rubarbe, Fr. — llubarbcr, Ger. 



The Rhubarb of commerce is the root of the plant, which is 

 principally grown in Asia, where it is dried and prepared for 

 exportation to a very great extent. It is chiefly purchased by 

 the Turks, who monopolize the trade as much as possible, and 

 from it derive a large profit. It has been for centuries held 

 in the highest estimation for its medicinal properties. It is a 

 mild cathartic, and commonly considered one of the safest and 

 most innocent substances of the class, though I have found 

 that very large doses act as a very severe emetic ; with its pur- 

 gative virtues, it has a mild astringent one, and is found to 

 strengthen the tone of the stomach. In addition to these quali- 

 ties of the root, the stalk is allowed by all medical men to 

 make one of the most cooling, wholesome, and delicious tarts 

 that can be sent to the table ; and though it does, at first, ap- 

 pear to some to have a peculiar flavor, yet they who use it very 

 soon prefer it to any other fruit. Its rank flavor, however, 

 entirely depends upon the age of the stalks ; when young, they 

 are entirely free from it. The varieties of Rhubarb for cook- 

 ing forms an object of much interest and even great profit to 

 the market gardener, and to every householder who has a 

 garden it cannot be too highly recommended as a very salu- 

 brious vegetable for the family, either stewed or in tarts and 

 pies. For dysentery in children it is an infallible remedy, 

 stewed, seasoned with sugar, and eaten in any quantity with 

 bread. The stalk is fit for use when the leaf begins to expand. 

 Take the outside skin off" the stalk, cut it into pieces about ap 

 inch long, put them into a saucepan and cover them with plenty 

 of brown sugar and a few table-spoonsful of cold water ; cover 

 it, and let it stew slowly till perfectly soft ; after having .-ooled, 

 it is ready for use. Few vegetables have made a mor' rapid 



