RHUBARB 



367 



which is more or less uniformly granular, exhibiting no marked marbling, 

 and by the odour and taste which are more distinctly empyreumatic 

 and disagreeable. It is more fibrous in its nature and less compact, 

 the coat is not so bright, and the whitish reticulations are less marked. 

 Formerly the pieces bore a deep triangular nick, but this is now more 

 often wanting. It is less esteemed than Shensi rhubarb. 



#KT 



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FIG. 193. English Rhubarb (R. offici- 

 nale), showing the star-spots on the 

 radial section. Natural size. 



FIG. 194. English Rhubarb (R. rhapon- 

 ticum). Rhizome. Slightly reduced. 



High-dried Rhubarb may resemble either Shensi or Canton in the 

 fractured surface, but the coat is much duller and rougher, and the 

 odour and taste more empyreumatic than Canton. The rounds are 

 often much shrunken, and frequently exhibit the remains of the bud, 

 dark patches being often visible on the outer surface. The flats show 

 distinct severe paring, and are often so hard as to spring when broken 

 with the hammer ; they are usually of better quality than the rounds. 



English Rhubarb. In England two species of Rheum, viz. R. officinale 

 and R. rhaponticum, Linne, are cultivated (Oxfordshire, Bedfordshire, 



