The different tinctures of rhubarb, prepared in the same manner as
above, had the following appearances:
Number 1 brown, with a yellowish tinge, strongly impregnated with the
taste of the rhubarb.
Number 2 deep yellow, taste of the lime as in the other tinctures
prepared with it.
Number 3 crimson; taste of the rhubarb strong, but unequal to number 1.
None of the tinctures prepared with lime water grew turbid from a
stream of fixed air being conveyed into them.
Hence it appears that the triture of quick-lime with all the above
roots did not in the least degree promote, but rather impede their
solution in water; that lime water extracts the soluble parts of
many, and especially their colouring principles, more powerfully than
distilled water; but that this is by no means always the case, as in
three instances out of six, the tinctures prepared with distilled water
exceeded those with lime water in taste, and in two instances were
superiour, and in one equal in colour.