RHUBARB. 619 



Stalks of medium size ; recommended by D. Early Prince 

 T. Curtis, Esq., Chairman of the Vegetable 

 Committee of the Massachusetts Horticultural Society, as in 

 all respects the best flavored of any variety ever tested, and 

 commended for general cultivation, as particularly adapted 

 to the wants of the family, if not to the wishes of the gar- 

 dener, to whom size and productiveness are more than flavor. 

 It invariably turns red in cooking, which makes it preferable 

 for the table as a sauce. When cooked, it is of the color of 

 currant-jelly, and remarkably fine flavored. 



In 1862, it received the first prize of the Massachusetts 

 Horticultural Society, as the best for family use. 



An early sort, well adapted for forcing. The Elford. 



Thomp. 



stalks are rather slender, covered with a thin BUCK'S RHUBAEB. 

 skin of a bright scarlet color, and their sub- 

 stance throughout is of a fine red, which they retain when 

 cooked, if not peeled a process which, owing to the thin- 

 ness of the skin, is not considered necessary. Even when 

 grown in the dark, the stalks still preserve the crimson tinge. 

 It was raised from the seed of Rheum undulalum. 



A new variety, said to equal the Prince Al- Hawke's 



Champagne, 

 bert in earliness, and also to be of a deeper and 



finer color, and much more productive. It forces remarkably 

 well, is hardy in open culture, and commands the highest 

 market prices, both from its great size, and fine, rich color. 



Stalks large, red, and of excellent flavor. Mitchell's 

 _, . Koyal Albert. 



Early and prolific. Thomp. 



A medium-sized or comparatively small va- Myatt's Lin- 



n coil a 



riety, recently introduced. " Besides being the 

 earliest of all, and remarkably productive as 



