On the Cultivation of Rhubarb. 247 



ripening renders it extremely valuable ; the tree is of free growth, 

 and early bearing from the bud or graft ; the fruit good size and 

 very rich in flavor. It is stated in the London Horticultural Socie- 

 ty's catalogue to be "equal to an Orleans if not better." 



The Semiana Plum is a variety which deserves particular men- 

 tion, for the extreme lateness of its fruit arriving at maturity, and 

 combining the excellent qualities of delicious and abundant juice. It 

 is a most productive kind, not a season since it has come into bearing 

 in my garden having passed, without its producing a fine crop. The 

 fruit may be permitted to hang on the tree until October, and if any 

 thing, it improves in flavor by allowing it to remain. This kind is 

 grown about Boston considerably, but not so much as it should be. 

 Probably the latest plum, which is to be found in our gardens, and 

 therefore highly valuable, as fine fruit for the table in October, when 

 nearly every other variety is gone, is much desired. Two or 

 three other varieties, which are not so well known as they should be, 

 at another opportunity I hope to give you a few remarks in relation to. 



Yours, 



S. Pond. 

 Cambridgeport, June 13, 1835. 



Art. Ill, On the Cultivation of Rhubarb (Rheum rhaponticum). 

 By the Conductors. 



The cultivation of Rhubarb for culinary purposes has been com- 

 mon for several years. At what time it was first introduced into 

 this country, we have not at present the means of ascertaining. We 

 believe, however, that it was first cultivated to any extent in this 

 vicinity, by John Prince, Esq. of Roxbury ; a gentleman, to whom 

 the Horticulturists, as well as the Agriculturists, are deeply indebted 

 for the introduction of many choice plants and fruits. Its value is 

 so great, that scarcely a garden can now be found in which the plant 

 is not cultivated. The generic name Rheum, according to Loudon's 

 Ency. of Plants, is "supposed by Linnsus to be derived from a 

 Greek word ; it nevertheless was formed from llha, the ancient 

 name of the Volga." It was not probably known in England, as a 

 culinary plant, at the time of Nicol or Abercrombie, as it is not 

 mentioned in either of their works ; Gerard in his Herbal, (1597) 

 states that he, with others, cultivated it for its medicine. Of 

 later years it has been grown extensively for the London market, 



