RHUBARB. Long as this valuable medi cine has been known, it is remarkable that the species of _Rheum yielding it, and of which the stalks and roots consist, is yet unknown ; this is in consequence of the best species, Turkey Rhubarb, being only obtained by the Russians at Kiachta from the Chinese. The different species of rhubarb are important plants, not only on account of the roots being so exten sively employed, and so valuable for their medicinal qualities, but also on account of the stalks of the leaves being now so much employed, from their agreeable acidity, in making tarts, &c. As the species are all in digenous in cold parts of the world, that is, in the southern parts of Russia, Siberia, Tibet, the north of China, and the Himalayas, so they may all be grown in the open air of this country, and several are cultivated on ac count of their stalks. Some also, both in England and France, are cultivated on ac count of the root, which is sold as Turkey Rhubarb.
As the particular species which yields the officinal rhubarb, and even the precise place of its growth, are not known, we can only speak of the drug as it is brought to market. There are six well marked varieties, viz. Russian or Turkey, Dutch Trimmed, Chinese, Himalayan, English, and French. Of the first sort the greater portion at present comes trona St. Petersburg, and is denominated Muscovite, Bokharian, or Siberian rhubarb ; while a part has always formed ono of the imports from China into Bokhara, whence passing to Smyrna, it is known in Europe as Turkey Rhubarb, which game it commonly bears in the shops. This kind varies much in size and appearance, the pieces being cylindrical, spherical, fiat, or irregular, from two to three inches long, one to three broad, and one to three thick. The smaller pieces are picked out, being preferred, while the larger pieces and the dust are employed for powdering. Holes are remarked in many of
the pieces, of which one occasionally extends entirely through, the others only partially; the former having been made in order to saspend the piece in drying, the others in examining the quality. This kind, and pro bably the other sorts, is frequently worm eaten, owing to the ravages of a small beetle. Dutch Trimmed Rhubarb, called also by some writers Persian Rhubarb, and Batavian, occurs in flat or round pieces, and is not much dif ferent in appearance from the preceding, but it reaches Europe through Canton and Singa pore. Chinese or East Indian Rhubarb, termed in commerce half:trimmed or untrimmed rhu barb, rarely presents an angular character, but occurs in rounds or flats. The best pieces are heavier and more compact than those of the Russian kind, and the odour is much less powerful and less aromatic. Himalayan Rhubarb is not known as a, commercial article in this country, nor is it even an article of large consumption in India, where it sells for only one tenth of the best rhubarb, resemb ling in quality the Russian, and which is found in India. English Rhubarb occurs in two states, dressed or trimmed so as to resemble the Russian kind, and stick rhubarb. The first is grown at Banbury in Oxfordshire, and is frequently used for the show-bottles in druggists' windows, and often sold in the streets of London for Turkey Rhubarb, by persons dressed up as Turks. Stick Rhubarb is sold in the herb shops, and is in long pieces. French Rhubarb is not brought into this country.
About 300,000 lbs. of rhubarb are imported annually.