The message . 24
from Victoria Clare contains these words:

Alternatively, rhubarb isn't a berry, but you can make wine and pies from
it, and it is very tolerant of almost any position as long as you feed it
well and don't let it completely dry out.

My advice would be not to make wine out of it. It attacks the joints of
anyone with arthritis, rheumatism, etc.

If you do make wine with rhubarb, it is best to remove the acid with
powdered chalk and when clear, decant the juice, then replace the acid
with citric acid or some other fruit acid.

--
Rusty
Open the creaking gate to make a horrid.squeak, then lower the foobar.
http://www.users.zetnet.co.uk/hi-fi/

In article , Jaques d'Alltrades
writes
The message . 24
from Victoria Clare contains these words:

Alternatively, rhubarb isn't a berry, but you can make wine and pies from
it, and it is very tolerant of almost any position as long as you feed it
well and don't let it completely dry out.

My advice would be not to make wine out of it. It attacks the joints of
anyone with arthritis, rheumatism, etc.

If you do make wine with rhubarb, it is best to remove the acid with
powdered chalk and when clear, decant the juice, then replace the acid
with citric acid or some other fruit acid.

The chemistry of it is that the oxalic acid in rhubarb combines with
calcium (in other foods eaten at the same time, or from your body) to
give crystals of calcium oxalate, which AFAIK is insoluble and so clog
up the joints and cause inflammation.

The insolubility is what makes Rusty's solution work - the powdered
chalk (calcium) will combine with the acid and then precipitate out.

The suggestion is then to replace with some other acid which, if it does
react with calcium, doesn't produce an insoluble product.

--
Kay Easton

Edward's earthworm page:
http://www.scarboro.demon.co.uk/edward/index.htm

In article , Jaques d'Alltrades
writes
The message . 24
from Victoria Clare contains these words:

Alternatively, rhubarb isn't a berry, but you can make wine and pies from
it, and it is very tolerant of almost any position as long as you feed it
well and don't let it completely dry out.

My advice would be not to make wine out of it. It attacks the joints of
anyone with arthritis, rheumatism, etc.

If you do make wine with rhubarb, it is best to remove the acid with
powdered chalk and when clear, decant the juice, then replace the acid
with citric acid or some other fruit acid.

The chemistry of it is that the oxalic acid in rhubarb combines with
calcium (in other foods eaten at the same time, or from your body) to
give crystals of calcium oxalate, which AFAIK is insoluble and so clog
up the joints and cause inflammation.

The insolubility is what makes Rusty's solution work - the powdered
chalk (calcium) will combine with the acid and then precipitate out.

The suggestion is then to replace with some other acid which, if it does
react with calcium, doesn't produce an insoluble product.

--
Kay Easton

Edward's earthworm page:
http://www.scarboro.demon.co.uk/edward/index.htm

In article , Jaques d'Alltrades
writes
The message . 24
from Victoria Clare contains these words:

Alternatively, rhubarb isn't a berry, but you can make wine and pies from
it, and it is very tolerant of almost any position as long as you feed it
well and don't let it completely dry out.

My advice would be not to make wine out of it. It attacks the joints of
anyone with arthritis, rheumatism, etc.

If you do make wine with rhubarb, it is best to remove the acid with
powdered chalk and when clear, decant the juice, then replace the acid
with citric acid or some other fruit acid.

The chemistry of it is that the oxalic acid in rhubarb combines with
calcium (in other foods eaten at the same time, or from your body) to
give crystals of calcium oxalate, which AFAIK is insoluble and so clog
up the joints and cause inflammation.

The insolubility is what makes Rusty's solution work - the powdered
chalk (calcium) will combine with the acid and then precipitate out.

The suggestion is then to replace with some other acid which, if it does
react with calcium, doesn't produce an insoluble product.

--
Kay Easton

Edward's earthworm page:
http://www.scarboro.demon.co.uk/edward/index.htm

In article KEq3c.3641$54.2267@newsfe1-win,
(Andy Hunt) wrote:

. There is also nothing growing in the soil at the
bottom of this patch of wall

Not even weeds? My guess is it's very dry and whatever you put in there
will need serious watering.

What I was wondering, is:- is there a type of edible berry bush that
would like it in this shady patch?

Blackberries would survive.

Steve Harris - Cheltenham - Real address steve AT netservs DOT com
A useful bit of gardening software at http://www.netservs.com/garden/

In article , Jaques d'Alltrades
writes
The message . 24
from Victoria Clare contains these words:

Alternatively, rhubarb isn't a berry, but you can make wine and pies from
it, and it is very tolerant of almost any position as long as you feed it
well and don't let it completely dry out.

My advice would be not to make wine out of it. It attacks the joints of
anyone with arthritis, rheumatism, etc.

If you do make wine with rhubarb, it is best to remove the acid with
powdered chalk and when clear, decant the juice, then replace the acid
with citric acid or some other fruit acid.

The chemistry of it is that the oxalic acid in rhubarb combines with
calcium (in other foods eaten at the same time, or from your body) to
give crystals of calcium oxalate, which AFAIK is insoluble and so clog
up the joints and cause inflammation.

The insolubility is what makes Rusty's solution work - the powdered
chalk (calcium) will combine with the acid and then precipitate out.

The suggestion is then to replace with some other acid which, if it does
react with calcium, doesn't produce an insoluble product.

--
Kay Easton

Edward's earthworm page:
http://www.scarboro.demon.co.uk/edward/index.htm