RHUBARE.
Rhèum rhapóniicum—Rubarbe, Fr.—Rubarber, Ger.
The Rhubarb of commerce is the root of the plant, which is principally grown in Asia, where it is dried and prepared for exportation to a very great extent. It is chiefly purchased by the Turks, who monopolize the trade as much as possible, and from it derive a large profit. It has been for centuries held in the highest estimation for its medicinal properties. It is a mild cathartic, and commonly considered one of the safest and most innocent substances of the class, though I have found that very large doses act as a very severe emetic; with its purgative virtues, it has a mild astringent one, and is found to strengthen the tone of the stomach. In addition to these qualities of the root, the stalk is allowed by all medical men to make one of the most cooling, wholesome, and delicious tarts that can be sent to the table; and though it does, at first, appear to some to have a peculiar flavor, yet they who use it very soon prefer it to any other fruit. Its rank flavor, however, entirely depends upon the age of the stalks; when young, they are entirely free from it. The varieties of Rhubarb for cooking forms an object of much interest and even great profit to the market gardener, and to every householder who has a garden it cannot be too highly recommended as a very salubrious vegetable for the family, either stewed or in tarts and pies. For dysentery in children it is an infallible remedy, stewed, seasoned with sugar, and eaten in any quantity with bread. The stalk is fit for use when the leaf begins to expand. Take the outside skin off the stalk, cut it into pieces about an inch long, put them into a saucepan and cover them with plenty of brown sugar and a few table-spoonsful of cold water; cover it, and let it stew slowly till perfectly soft; after having cooled, it is ready for use. Few vegetables have made a more rapid
