RHUBARB. 221 



forced in the dark ; and they are at the same time tender 

 and of delicate flavor. Excellent jam and jelly have been 

 made from these by Mr. James M'Nab, of the Horticul- 

 tural Society's Garden, Edinburgh. Of late, two new va- 

 rieties have eclipsed all former kinds, viz., Myatt's Vic- 

 toria and Youell's Tobolsk. Both yield stalks of great 

 size, and which yet fall well when boiled or baked. A 

 very useful variety is known at Edinburgh by the name of 

 Culbertson's Rhubarb. It is less apt to shoot into flower 

 than most other sorts; and, although the leaf-stalks are 

 small, they are very numerous The rhubarbs may be 

 multiplied by dividing the roots ; and this is the common 

 practice ; but they thrive much better when grown from 

 seed. Mr. Paxton recommends sowing on a slight hotbed 

 in spring, and transplanting out in rows in the month of 

 May. Formerly no stalks were gathered from the seedling 

 plants for the first two years ; but Myatt's Victoria grows 

 so rapidly as to permit cutting even in the first season. A 

 rich but porous soil suits the plant best. Where liquid 

 manure can be applied to a light soil, the leaves attain a 

 very large size. A portion of the crop is allowed to come 

 on under the general influence of the season ; but much 

 also is forced, which may be done in a variety of ways. 

 Some treat rhubarb like sea-kale, covering the roots allow- 

 ed to remain in the ground with large pots or boxes, and 

 surrounding them with fermentiDg stable-litter. Others 

 take up the roots in autumn, pot them, and force them in 

 vineries or hotbeds. Perhaps the best method is to pro- 

 cure long narrow boxes, of a moderate depth, and to place 

 them, packed full of roots, in a mushroom-house or cellar, 

 where there is considerable temperature. The rhubard 

 soon throws up its stalks ; and these, being partially etio- 

 lated, possess a delicacy and flavor superior to those grown 



