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ON SIBERIAN AND BUCHARIAN RHUBARB. 
3. Bucharian Rhubarb. 
The same firm, in the letter just referred to, observe, 
with respect to Buchanan rhubarb, that, "the true Bucha- 
rian rhubarb, of which we sent you samples in 1840, does 
not come to us by Brody, as you suggest, but by Nischny 
(or Nishnij), to which place it is brought in a crude state, 
and where it is trimmed for the Moscow market." Mr. 
Faber, however, assures me that he is confident that both 
true Bucharian, and also Siberian rhubarb under the name 
of Bucharian, have been brought by Brody ; because one 
of his Vienna friends describes exactly the former, and the 
other exactly the latter ; and both are to be depended on, 
and understand their business extremely well. 
3. Taschkent Rhubarb. 
By way of explanation respecting this rhubarb, it may 
be premised, that the rhubarb which is imported into Eng- 
land from St. Petersburg, and which is here commonly 
known as Russian Rhubarb, is called in Russia Chinese 
Rhubarb; while our Canton rhubarb is unknown in Russia; 
for it is the policy of the Russians not to admit China pro- 
ducts by sea, as they have no sea communication with 
China ; and consequently, rhubarb, tea, and other articles 
are not admitted from England. 
In the letter from St. Petersburg to Mr. Faber, from which 
I have before made some extracts, the following observa- 
tion occurs: — "The refuse of the true Russian rhubarb 
(here called Chinese rhubarb) comes to us by way of Tasch- 
kent, and differs very little from the crown rhubarb. It is 
called here Taschkent rhubarb" 
From this observation it is obvious that the suggestion 
contained in my former paper, as to the origin of Bucharian 
rhubarb, is not correct. Bucharian rhubarb is therefore a 
distinct sort, and is not the refuse of the crown rhubarb as I 
had supposed. 
I am informed that in Russia the Bucharian and Tasch- 
kent rhubarbs are used for purposes for which the crown 
rhubarb is too expensive. 
