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in the fame Catalogue, Page 334.'^//. That the dryed 
Root of Acetofa (a PJant of the Family with Rhubarb, 
which may well be called The Indian Sorrel^ or Sovoer 
Z>^ci(f« ) Boiled , doth Dye Water with a fair Red 
Colour. And I have obferved, that the unripe Seeds of 
Rhubarb, yield a very fair and deep Purple, I mean the 
Husk of them. Confider what hath been above-faid of 
RoreBa, and the Hypericum Kind, concerning their 
Purple Juice yielding Blebs. Note aUo here, to this 
purpofe what we have fee down above, that Rhubarb 
and Sorrel, ^c, do, when they decay, turn Red. 
The Juice Extrad:ed from the Roots of our Eng^ 
Itfl) Rhubarb, by a Tindure of fair Water (teamed a- 
way, is nothing elfe but a lean uninflamable Gum ; and 
though it differ in Colour (perhaps from the yet woody 
parts in if, as being of a deep Liver Colour) from the 
exudating Gum ; yet in other Natures, as this of being 
uninflamable, dudible in the Flame of a Candle, (Sc. 
it agrees with it. Qu. Whether the Extra<9ed Juice 
of the Indian Rhubarb be more Inflamable than 
ours? 
I may not omit, that the repeated Cuts I gave the 
Stalk, on purpofe to have of the Gum that way, failed 
my Expeftation. This Gum is fweet, or rather of no 
tafte at all. 
To this purpofe I remember in Summer time, to have 
. ften even the Juice of Apples fpontaniouHy jellied in 
Languedoc, and the Apple to look clear and hard like 
Ice, whence they call that fort of h^^XtPome Gelee, or 
II the Frozen Apple, Though indeed, it be nothing elfe 
but the breaking or coagulating of the Juice in fome 
fpotsof it, font is rare to fee one of them all over fo. 
Qu, Whether the tart Juice of Rhubarb will Jeiiy 
when Boiled? 
K k k 1 We 
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