Rhubarb Salads 



moderately firm, then lightly prick the ground over, and so leave it. 

 Rhubarb may be planted at any time in spring or autumn, but of the 

 two the spring is preferable. In any case where a special cultivation 

 is determined on, it will be found that bone manure has a wonderful 

 effect on the growth of Rnubarb. 



It is not sufficient to say that the plantation must be kept free from 

 weeds, but the plant should be allowed to make one whole season's 

 growth before a single stalk is pulled. And we must also advise 

 that the pulling in the second season, and every season thereafter, 

 should be moderate and careful, for every leaf removed weakens the 

 plant, and it must be allowed time to regain strength for the work 

 the next season. Some people know not when to leave off pulling 

 Rhubarb, but appear unwilling to cease until there is none to pull ; 

 and it is a pity this should happen, especially as after the delicate 

 and elegant supplies of early spring are past, Rhubarb is but a poor 

 thing, and to ruin a plantation to get stalks for wine is a great folly. 

 For wine-making a special plantation should be made, from which 

 not one stick should be taken for table use. The summer stalks will 

 then be of a suitable character. 



Rhubarb is easily forced in any place where there is a moderate 

 warmth, and it is only needful to pack the roots in boxes with moss 

 or any light soil, or even rough litter. The roots will push into any 

 moist material and find su(ficient food. If fully exposed to the light, 

 forced Rhubarb has a full colour ; but the quality is better, and the 

 colour quite sufficient, if it is forced in the dark ; hence when put 

 under the stage in a greenhouse, or any other place where there is a 

 fair share of daylight, it is well to put an empty box or barrel over to 

 promote a certain degree of blanching. 



When raising Rhubarb from seed sow in spring in light soil, and 

 the young plants should have frame culture until strong enough to 

 plant out. If a great number are grown, they should all be kept in 

 pots until the end of the season, and then the common-looking and 

 unpromising plants should be destroyed, reserving the others for 

 planting out in the following spring. 



SALADS 



ALTHOUGH the art of making Salads is beginning to be understood 

 in this country, it must be admitted that much has yet to be learned 

 from the masters of Continental cookery, who utilise more plants 



115 i 2 



