670 



THE GAEUEiN AND FIELD. 



July, 1913 



About Rhubarb. 



Natural salts which are supplied 

 principally in fruit and vegetables 

 are of very great importance in 

 the preservation of health and 

 strength. 



In speaking of salt, a compound 

 of acid with alkali is meant. This 

 is a chemical salt. Chemists sup- 

 ply these compounds of acidg and 

 alkalies when they sell fruit salts 

 as specifies to restore the blood to 

 its normal state of health. Nature 

 can mix these fruit salts far better 

 than the chemist, let him be ever 

 so skilled. Nothing crude cotnes 

 from the hand of Doctor Nature. 

 Kverything is delicately mixed in 

 such sort that the tissues of the 

 bodv can absorb aijd use them, 

 not reject them' bv reason of over- 

 keen disturbance. In apples, pears, 

 oranges and similar fruits, the 

 m.ixture is made 'in the juices where 

 acids and alkalies mingle agree- 

 ably, but in measure not too 

 strong. Where acids alone are 

 found the mixture is made in the 

 blood it.self, which is alkaline and 

 adapted to make the combination. 



But in rhubarb the mixture is 

 readv beforehand. Oxalic acid, and 

 malic acid, two very powerful 

 ones, mix with pota.shes and sodas 

 and form a strong purifying mix- 

 ture. Nature gives this medicine 

 in the rhul)arb in her most power- 

 ful doses, hence the wrj', faces that 

 are made over its sourness if the 

 stalk is eaten raw. 



Evil acids in the blood are neu- 

 tralised and chased into nothing- 

 ness l)v the acids of the rhubarb, 

 then the ills they brought in the 

 .shape of outbreaks or skin-spots 

 vani.sh. The alkaline constituents 

 of the blood itself receive addition 

 hy the coming into it of the pot- 

 ash from the rhnbiirb, anc', the 

 li(|Uor sanguinis then is able to 

 fullv ])erform its mission in nour- 

 ishing the system. 



In spring, therefore, it seems the 

 natural law that one should eat 

 at least once daily of rhubarb 

 cooked appetisinglv by culinary 

 cunning in some of the" many dif- 

 ferent ways it may be used. 



Too , much of a good tting is as 

 bad in its way as too little. 

 People, knowing the beneficial re- 

 sults that accrue from eating plen- 

 ty of rhubarb have been known to 

 take it to excess. Then the blood, 

 receiving too much of a powerful 

 remedy, becomes too acid, losing 

 its alkalinity, and showing its ill- 

 treatment by a host of signs. One 

 of these signs, luckily, is distaste, 

 when the palate rebels against ex- 

 cess and rhubarb becomes an ab- 

 horred di.sh instead of an eagerly 

 accepted one. This is a sure sign 

 that too much has been eaten. 



The writer knows of a case where 

 enthusiasm for the splendid, pro- 

 perties of rhubarb led a woman 

 to use it at every meal for weeks. 

 She grew c|ulte skilled in finding 

 new Ways of preparing it, and 

 she ate it till she sickened of it. 

 Now she cannot be prevailed upon 

 to touch it. One curious result of 

 over-usage was that her teeth went 

 on edge at the sight of anv thing 

 sour, and for nearlv a whole year 

 she could not bear to taste anv 

 kind of fruit. 



She had made rhubtirb tea bv 

 infusing the kafastalk in water to 

 make an acid drink. She had, 

 taken it in puddings,, pies, tarts, 

 and stewed with various flavoring 

 in order to give it variety. She 

 had turned the pure juice iinto 

 shapes by means of gelatine and 

 moulds, then eaten it as a jelly. 

 She had, in fact, used the rhubarb 

 in every way she could think of, 

 and most immoderate!}'. 



Moderation is the keynote to aim, 

 at as well as variety in using 

 rhubarb. It will, imdoubtedly, re- 

 vitali.se exhausted blood and re- 



OLD WASH WAYS ARE GOOD 



but tk« 



CLEANSO WAY IS BETTER. 



The old washing way« had to be tho- 

 roughly tested before they could really 

 be called GOOD. If you do the same 

 with COX' CLEANSO— give it a tho- 

 rough test, use it according to the 

 instructions on each bottle (n«t using 

 too much) there is only one conclu 

 sion you can come to, and that is, 

 that it is far better than the old way 

 of rubbing with a lot of soap, for 

 CLEANSO sayes half your time, 



CLEANSO saves a good deal of soop 



CLEANSO dispenses with the need 

 of a washboard. 



CLEANSO obviates all tiresome rub- 

 bing and scrubbing ; a»d there- 

 fore clothes last much longer. 



CLEANSO cleanses THOROUGHLY 



CLEANSO IB non-in]uriou8 to even 

 the most delicate fabrics and 

 laeM. 



EVERY GROCER SELLS CLEANSO. 



store to it most of its depleted 

 salts, and in doing this it will ac- 

 complish a grand work, for it' will 

 enable the blood to extract from 

 other foods all it requires. This 

 it is not > able to do when exhaust- 

 ed and deficient in salts. Then 

 food is partly wasted when it is 

 eaten, for it passes away imused 

 by the blood. ' If rhubarb is . able 

 to give the blood power to take 

 from the food its complex require- 

 ments, this is a most salutary ef- 

 fect of eating it. 



It win take any flavor. Cinna- 

 mon, lemon^ ratafia, or any essen- 

 tial oil will go well with it, vary- 

 ing its flavor. It needs gelatine 

 to give it a certain amount of 

 consistence and body, and most 

 cooks put a leaf or so of gelatine 

 in with it when stewing it., Thick 

 cream is eaten with stewed rhu- 

 barb, and, served with any dish 

 containing rhubarb. The cream 

 gives richness, blandncss, and soft- 

 ness to the tart dish. The rhu- 

 barb enables, the cream to be fully 

 digested, top, which might not be 

 the case without its agreeable acid. 

 In cooking rhubarb, exces.sive tart- 

 ness departs if a pinch of carbon- 

 ate of soda is added to the juice. 

 This increases" its solvent power 

 and makes it very much more 

 stronglv a vegetable salt. 



That Teu ean Hav« Tour 



Worn and Discarded 



SILVERWARE RE-PLATED 



and Bad* io Ivoak Lik* N«w by Saoding it ta 



e. WALLiS, 



la, Flinders St., Adalaide 



CoMkbaildars' %md Bityele Bnildars' Niok«l-PUkia( 

 a Spaaialiiy. 



RA*M*A«n*V OVAKAirVMS. 



NOTICE OP Kr.MOVAI,. -Ou and alter October 9tli; 



l)usiness will he carried on a) 72 Flinders Strc 

 west late premises. 



