Catalogue of the collections / Comp. by E.M. Holmes.

  • Pharmaceutical Society of Great Britain. Museum
Date:
1878
Catalogue details

Licence: Public Domain Mark

Credit: Catalogue of the collections / Comp. by E.M. Holmes. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    119/320 (page 107)
    432. Rheum officinale, continued. Kussian rhubarb, but receives its name from the country from which it is imported. For description of the plant yielding it, see P. J. [3], vol. iii., p. 301; vol. iv., p. 690. Some of the East Indian rhubarb of commerce is also derived from Eheum palmatum, var. Tanguticum, Max. See P. J. [3], vol. v., p. 78i.—RegeVs Garten Flora, Jan., 1875. For collection of the root, see P. J. [1], vol. ii., p. 658 ; [2], vol. vii., p. 375 ; Pharmacographia, p. 442. East Indian rhubarb is distinguished by the small size, dark colour, and irregular shape of the holes with which it is pierced, these holes being often filled with stout string, by the outer surface being frequently marked with whitish reticulations which are more evident when the powder has been rubbed off, and by the transverse surface showing a number of starlike marks, but no distinct cortical layer. For an excellent figure of these marks, see Goebel und Kunze, Waar., pt. ii., taf. i., fig. 2b, 3 b; Hist, des Brog., vol. ii., p. 430, figs. 482, 486. For a microscopical structure of the root, see Berg, Anat. Atlas, taf. xii.; P. J. [3], vol. ii., p. 841. English rhubarb in powder is sometimes sold for the East Indian; this substitution may be detected by rubbing it with an essential oil and magnesia, when the powder becomes pink. It is from this cause that Gregory's powder sometimes becomes of a pink colour soon after being made. See P. J. [2], vol. ii., p. 28. Turmeric may be detected by moistening the powder, and then adding boracic acid, which turns it red brown if turmeric be present. See P. J. [3], vol. iv., p. 354. For active principles, see P. J. [1], vol. xvii., p. 572; vol. x., p. 39. For fluid extract, see P. J. [1], vol. xii., p. 398. . For red colouring matter, P. J. [1], vol. iv., p. 446. /. Rootstock. (Batavian or Dutch Trimmed Rhubarb, Dr. P., 206.) Note.—This rhubarb differs only from the East Indian in having an angular appearance, owing to the surface having been sliced off. It is not now met with in English commerce as a distinct variety, but used to be imported from Canton and Singapore. See Per. Mat. Med., vol. ii., pt. i., p. 491. g. Rootstock. (East Indian Rhubarb.) Presented by Mr. Paternoster. Note.—This specimen is peculiar by reason of the meditullium being separated from the cortical portion. h. Root. (Canton Stick Rhubarb.) Note.—This is probably obtained from the root branches of the Chinese rhubarb plant. See Per. Mat. Med., vol. ii., pt. i., p. 491; P. J. [1], vol. iv., p. 446. 432. Rheum Rhaponticum, L. a. Root. (English Rhubarb, fine or Turkey trimmed.) b. Ditto. Ditto, East Indian trimmed. c. Ditto. Ditto, Dutch trimmed. d. Ditto. Ditto, small trimmed. e. Ditto. Ditto, cuttings. Note.—English rhubarb is trimmed to imitate the Eussian and East Indian rhubarbs, but may be detected by the absence of whitish reticula-