RHUBARB. 617 



and only a few of the largest and first formed during the 

 second ; and this plucking should not be made too early in 

 the season, because, in that case, the plants would be weak- 

 ened. From the third year, as long as the roots or planta- 

 tions last, it may be gathered with freedom. A plantation in 

 good soil, and not overmuch deprived of its foliage, will last 

 from ten to fifteen years. 



" When the leaves are about half expanded, they may be 

 plucked for use ; but, when the largest returns are expected 

 (as in the case of market-gardens), they should be allowed 

 to attain their full size. In removing them, they should be 

 pulled off close to the base, and not cut, to prevent an un- 

 necessary escape of sap, which, in all succulent plants, flows 

 more copiously from a clean cut than from one slightly lacer- 

 ated or torn. The foot-stalks should then be separated from 

 the leaves, and tied up in bundles of suitable size for mar- 

 ket." Mclnt. 



Rhubarb is sometimes blanched. This may be effected 

 without removing the plants, by means of sea-kale pots, or 

 by empty casks open at the top, put over the crowns in March. 

 It can, however, be more perfectly done by taking up the 

 roots, and setting them in some dark place, with a tempera- 

 ture of 55 or 60, where they should be slightly covered 

 with soil to prevent them from drying. When so treated, 

 they are much more tender, crisp, and delicate than when 

 grown exposed to the sun and air ; but the quality is greatly 

 impaired, the pulp, though somewhat acid, being generally 

 comparatively flavorless. 



Use. As before remarked, it is cultivated for its leaf- 

 stalks, which are used early in the season, as a substitute for 

 fruit, in pies, tarts, and similar culinary preparations. When 

 fully groAvn, the expressed juice forms a tolerably palatable 

 wine, though, with reference to health, of doubtful proper- 

 ties. " As an article of commercial importance in the vege- 

 52* 



