464 VILLA GARDENING part v 



excellent jam when fruit is scarce, so that there is always a tempta- 

 tion to pull away at it as long as any good stalks remain. This 

 must only be allowed to a limited extent, as it weakens the crowns 

 very much, and, if persisted in, the crop next year will be a poor 

 one. It is impossible to eat one's cake and have it too. Some 

 years ago I knew a Rhubarb-grower who was making a good sum out 

 of his Rhubarb plantation, which occupied a warm site, and the crop 

 from which came in early. In an unlucky moment he yielded to the 

 temptation offered by a wine-maker for his surplus crop, and pidled it 

 very close late in summer. His crop the following year was a very 

 poor one, through the weakening effect of late pulling. Leaves are 

 necessary to carry on the work of the plant, and a fair proportion 

 of them should be left to die off naturally to feed up the crowns for 

 the next year. 



Raising Plants fkom Seeds. — Very few people do this, 

 except for the purpose of experiment, or to raise new varieties, as 

 in dealing with established plantations every eye will make a plant. 

 The seeds should be gathered wlien ripe, and placed, wlicn well 

 dried, in a drawer till spring, and then sown thinly in drills 2 feet 

 apart. Transplant at the end of the first year 3 feet apart, and 

 encourage any of the seedlings which give evidence of the posses- 

 sion of superior merit. 



Varieties. — Linnieus, Prince Albert, and Victoria. The above 

 are three of the best old varieties. A kind called Paragon has been 

 highly spoken of for earliness and productiveness. I grew a variety 

 in Norfolk named the Raspbeny. I suppose it was only a local 

 variety, but it was higher coloured and better flavoured than most. 

 The Victoria is the best for exhibition. 



Forcing. — Rhubarb forces very easily any^vhere, but it should 

 be grown in a pure atmosphere, or the flavour will be destroyed. 

 It may be covered with crates, tubs, or pots, and surrounded with 

 leaves and manure well mixed together. After Christmas a very 

 little warmth will start the early sorts, such as Linnreus and Paragon. 

 One of the best and commonly practised ways of forcing Rhubarb 

 is to take up the roots and place them closely together in the 

 Mushroom-house or any other building where warmth can be had. 

 In this respect the Rhubarb is veiy accommodating, for it flourishes 

 in any temperature up to 65° ; but 55° is best, as it forces without 

 unduly exhausting. The interstices between the roots should be 

 filled up with light rich soil. After the produce has been gathered 

 the roots may be moved to the open air, protected with litter, 

 and, after a time of rest, cut up into sets and planted. The same 

 roots cannot be forced the next year, so provision must be made 

 for raising a new lot. In the course of two or three years the roots 



