250 



RHUBARB. 



root, and of a bright rose color. The flesh is firm, breaking, and 

 generally of a pleasant mild flavor, much less pungent than the 

 Black Spanish, and far more pleasing in appearance. 



The seed of this, and of all winter Radishes, 

 should be sown about the first of August, in 

 light, friable, yet rich soil, and the plants 

 thinned out to about six inches apart in the 

 row. They may be used during the month of 

 October as wanted, but when cold weather 

 approaches they should be taken up and stored 

 in fresh soil in a cool cellar or root-house, 

 where they can be had for use at any time 

 during the winter. We have kept this variety 

 packed in this manner in the root-house in fine 

 condition until April. If the weather in Sep- 

 tember is hot and dry for any length of time, 

 the winter radishes wUl usually be more pungent 

 Fig. 65. than if the weather be showery. 



EHUBAEB. 



The Ehubarb, or Pie Plants as it is very commonly called, 

 grows well in any rich soil free from stagnant water, and responds 

 most bountifully to generous culture. Indeed it seems to be 

 scarcely possible to get the ground too rich, and regular annual 

 top dressings of manure are needed to bring out strong and broad 

 leaf-stalks. It is for these leaf-stalks that it is cultivated, and 

 these are used in various ways, chiefly in the making of pies and 

 tarts, or, when stewed, as a sauce. They are best when young, 

 early in the spring, and are prepared by peeling off the outside 

 skin, cutting them up in slices, and stewing in a saucepan with 

 plenty of sugar and very little water. 



It is propagated by divisions of the root, which are planted in 

 soil that has been prepared by deep ploughing and abundant 

 manuring. In the spring of each year a heavy coat of manure 



