What Are The Properties Of Rhubarb?

"Well, the rhubarb plant, including wine plant, is a stringy stalk containing a very large amount of acid and some gum."

What Kind Of Acid?

"The acid of rhubarb is principally oxalic acid. When it is stewed a considerable part of it is dissipated. It is exceedingly stringy and objectionable on that account. Persons who have a tendency to an acid stomach should not eat rhubarb."

Is This The Only Objection To It?

"All persons who have a tendency to the formation of gall-stones or stone in the bladder should avoid rhubarb, because it may unite mineral substances in the system and greatly aggravate the tendency. It is not a desirable food but its acid may be useful when no other can be obtained."

"Vegetable marrow is a vegetable that is not extensively cultivated but one which some people like very much. It is so near all water that it is not especially valuable as a food. It contains a small per cent of starchy material, and a considerable amount of waste. Not much can be said either for or against it."

"Doctor, I suppose you cannot say much good of the cucumber, because few people do, except that they like it."

"That is true. A great many people prefer it to any other garden vegetable. Its flavor, like many other vegetables is because of the aromatic oil it contains."