trials made by Dr. Parry, it appears that one of the specimens of English rhubarb was fully equal in its 
effects to the Turkey. 
Upon the whole, if English rhubarb should be allowed to be inferior to the foreign, which is perhaps 
doubtful, it appears probable, that this inferiority is owing only to such circumstances as attention and in- 
dustry may obviate ; and that this might be done in a great measure by attending to the age of the plant 
when taken up, to the root being cut transversely, rasped on the outside, having the sappy parts cut out, 
and being quickly dried. The best specimens of the drug have generally been allowed to grow six or seven 
years; the roots are then very large, weighing from thirty to fifty pounds. 
When it is considered that the duty on East Indian rhubarb is 2s. 6d. per pound, and that about 
£200,000 is paid annually for what is imported into this country, the subject is one of considerable impor- 
tance, and arrested the attention of the late Mr. Salisbury of the Fulham Road ; whose zeal for the improve- 
ment of domestic economy, particularly as applicable to Ireland, is well known to the philanthropic part of 
the community. 
We have been almost wholly indebted for our materials on the cultivation of rhubarb, to an able 
article in Miller’s Gardener’s Dictionary, which was written by the late Professor Martyn ; and those who 
are desirous to glean more information, may consult that work with pleasure and advantage. 
Qualities and Chemical Properties — The best rhubarb, termed Turkey, or Russian, is in 
small pieces, with a hole in the middle, made in the recent root for the purpose of drying it. The colour is 
a lively yellow, streaked white and red. Its texture is dense, and its powder a bright yellow. In selecting 
rhubarb, the pieces should be broken, and those which are of a bad colour, or exhibit appearances of decay, 
should be rejected. The smell of rhubarb is somewhat aromatic, and it has a nauseous, bitter, slightly as- 
tringent taste. 
“ Another kind, imported from China, is known by the name of East Indian rhubarb ; it is in larger 
masses, more compact and hard, heavier, less friable, and less fine in the grain than the other, and having 
less of an aromatic flavour.”* It is said by Dr. Kelman, to be the produce of the same plant, but that it 
is prepared with less care. 
Medical Properties and Uses. — The medicinal properties of this valuable root are so well 
known, that it appears almost a work of supererogation to mention them. It is in common use as a sto- 
machic or cathartic, according to the dose in which it is administered. As a cathartic, from one scruple to 
half a drachm is required for a dose : but a few grains are sufficient to excite the action of the stomach and 
intestines, and are often employed, when it is desirable that the food should be assisted to pass quickly from I 
the former, or when we merely wish to increase the natural action of the latter. In these small doses, it . 
will be found useful in hypochrondriasis, jaundice, and dyspepsia ; as it obviates costiveness, and by its | 
bitter principle has a tendency to restore the tone of the digestive organs. By some it is considered to have 
an astringent effect, after its operation as a purgative has ceased : it *is therefore recommended to be ex- 
hibited in diarrhsea ; and is especially adapted for the bowel diseases of infants. It may be advantageously 
combined with sulphate of potash for children, or with any other of the neutral salts ; and to cover its ] 
nauseous flavour, it is usual to prescribe with it a few grains of powdered cinnamon, or some aromatic water. I 
It is also an excellent adjunct to neutral salts and calomel, rendering their operation more mild. Combined I 
with the extract of chamomile, or gentian, a useful tonic pill is formed, to which may be added preparations I 
of soda, when antacids are required. The tincture of rhubarb is an excellent stomachic, given with some I 
bitter infusion ; but the vulgar practice of taking it for pains in the bowels, too often increases inflammation I 
when it exists. We had, however, ourselves, says Mr. Burnett, many years previously used the petioles of r 
both species, which were cultivated in our garden at Laleham, and found that if grown in a damp shady soil, | 
they were both equally palatable. But we are bound to state, that a friend of ours, whose palate is in good I 
order, and whose botanical knowledge is very great, adopted the same plan without becoming a convert to its i 
propriety. He declares that the astringency was so powerful, that neither he nor his family could eat it ; 
which, if a calculation be not made of differences produced by the effects of soil, only proves the truth of i 
the old adage : “ De gustibus non est disputandum.” 
Murray’s Materia Medica , vol. i. p. 361. 
