Vegetable Growing for Market 



159 



a nitrogenous character. Its strong roots, forcing themselves into the soil, 

 have a dynamic effect which is appreciated by after crops. Rhubarb will 

 do in a wide range of soil characters, provided water does not stand, and 

 it is well fed. 



The method of planting is to cut sets from old stools. A set is one 

 good eye or two weak ones. They are planted in holes opened 2 ft. 6 in. 

 by 2 ft. 6 in. apart, and the soil pressed well round the set. The time 

 of planting is from December to March. If the Rhubarb is planted for 

 forcing it is left till the third or fourth year, then lifted, or forced in situ. 

 If grown naturally it is not pulled at all the first year after planting, only 

 a little the second year, and the third and subsequent years' pullings last 

 until the middle of June, when the crowns must be allowed liberty to store 

 force by leaf action for next year's effort. 



Natural Rhubarb is usually bunched in flat bunches formed on boards 



Fig. 490. Showing Bunch of Late Rhubarb tied with Osier Rods 



and bound with two rods, each secured by the method called "buttoning" 

 (fig. 490). Pulling costs 2s. to 2s. Qd. per 100 dozen, trimming 2s. 6d. 

 per 100 dozen, binding 15s. per 100 dozen, till the leaves need docking, and 

 then an extra 2s. 6^. must be added. 



The price realized varies from 4s. 6d. per dozen bunches at the com- 

 mencement to Is. per dozen bunches in the time of greatest supply. 



Rhubarb is very heavy carriage, and this is a matter that a grower 

 a long way from his market must take into consideration. For natural 

 Rhubarb undoubtedly the best sort is the Champagne. Another good sort 

 is Dawes Champion, but it will not stand the punishing that Champagne 

 will. These varieties are red in appearance, maintain their colour all the 

 season, and are red when cooked. For late work in June the Victoria 

 is a useful sort; it produces enormous sticks of a fair colour when it is 

 three years old, but it is green when cooked. 



When grown for forcing only, the Linnceus and the Victoria are most 

 in favour, and Johnstons St. Martin has also advocates for this purpose. 



Forcing" Rhubarb. Forcing takes from four to five weeks in a shed 



