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CHAP. 53. De Rhabarbaro, of Rubarbe.
RƲbarbe is a root of a yellow colour, brought chiefly from Chi∣na, in the East-Indies.
The names.
It is called in Latine Rhabarbarum, in English Rubarbe and Rew∣barbe.
The temperament.
It is hot and dry in the second degree, of a mixt substance, partly airie, thin and purging, whereby it openeth the stoppings of the Li∣ver, Gall, and viscerous parts, and also draweth away choler: partly grosse and earthy, whereby it bindes and constringeth the body, and doth wonderfully strengthen the stomach and entrals, or in∣ward parts.
The kindes.
There are three kindes of Rubarbe mentioned by Authours. First, Rhabarbarum Indicum, and that is brought from China. Secondly, Rhabarbarum Barbarum, which comes from Barbary. Thirdly, Rha∣barum Turcicum, which comes from Pontus and Bosphorus; for the Turkish Merchants bring it from thence.
The best kinde.
The best Rubarbe is brought from China, and is of a light purplish red, or yellowish colour: being chewed in the mouth, it is somewhat clammy, and in colour like Saffron, which being rubbed on paper sheweth the colour more plainly; in taste it is somewhat bitter, but of a pleasing smell.
The duration.
It will keep good two or three yeers if it be kept close from the aire. The usuall way to keep it is to wrap it up in Cotten-wooll.
The inward use.
Rubarbe purgeth choler, flegme and watery humours; and is there∣fore usefull in diseases of the Liver, as in cholerick and long conti∣nued Feavers, in the Jaundise, Green-sicknesse, Dropsie, Stoppings of the Liver, as also against the hardnesse thereof, or intemperate coldnesse. It is so effectuall for the Liver, that 'tis called the life, soul,