Rheum (re'um). i

A genus of polygonaceous herbs. 2. Of the U. S. Ph., rhubarb, the root of Rheum of ficin ale, extractum rhei. An extract of rhubarb of a pilular consistence [U. S. Ph.] extractum rhei fluidum. Fluidextract of rhubarb [U. S. Ph.]. liquor rhei concent ratus. A 50 per cent, tincture of rhubarb prepared by percolation with 20 per cent, alcohol [Br. Ph., 1898]. mistura rhei et sodae [U. S. Ph.]. mistura rhei natron at a. A mixture of the fluidextract of ipecac and rhubarb with sodium bicarbonate, spirit of peppermint, glycerin and water, pilulae rhei compos i tae. Pills each containing 0.13 gm. of rhubarb and 0.10 gm. of purified aloes with myrrh and oil of peppermint [U. S. Ph.]. pulvis rhei compos it us. A powder of rhubarb, ginger, and calcined magnesia [U. S. Ph., Br. Ph.]. R. of ficin ale. A perennial plant resembling R. rhaponticum, but larger, indigenous to southeastern Thibet, where it is cultivated for its root, which is official in the U. S. Ph. and Br. Ph. as rhubarb, and is identified with Chinese or commercial rhubarb, though specimens of it cultivated in Europe lack the rich yellow color of the latter. It is supposed to grow also in various parts of western and northwestern China. R. palmatum. Palmate-leaved rhubarb; recognized in the Br. Ph. as a source of rhubarb, though its cultivation in Ru ia has failed to produce a root agreeing with that of Chinese rhubarb. R. rhabarbarum. R. undulatum. R. rhaponticum. Garden rhubarb; a native of southern Siberia and the regions of the Volga; cultivated in Europe and the United States for its acidulous and edible leaf stalks and for its medicinal root. The juice of the leaf stalks contains oxalic acid and malic acid, and is sometimes expre ed and made into a wine, syrup us rhei. A syrup made by adding 10 c.c. of fluidextract of rhubarb with a small amount of pota ium carbonate to syrup flavored with cinnamon [U. S. Ph.]. The syrup of the Br. Ph. represents 5 per cent, of rhubarb [U. S. Ph., Br. Ph.] syrup us rhei aromatic us. A mixture of 15 c.c. of aromatic tincture of rhubarb and 85 c.c. of sryup [U. S. Ph.]. tinctura rhei. A 20 per cent, tincture of rhubarb flavored with cardamom [U. S. Ph.]. tinctura rhei aromatic a. Of the U. S. Ph. a tincture of rhubarb, cloves, cinnamon, and nutmeg. tinctura rhei dulcis. A tincture made by maceration and percolation of rhubarb, anise seed, licorice, and cardamom seeds [U. S. Ph., 1890]. vinum rhei [U. S. Ph.], vinum rhei a rom at i cum. Wine of rhubarb flavored with orange peel and cardamom seeds. [Gr., reon.1