494 



MANUAL OF GARDENING 



Rhubarb is usually propagated by division of the fleshy roots, small 

 pieces of which will grow if separated from the old established roots and 

 planted in rich mellow soil. Poor soil should be made rich by spading 

 out at least 3 feet of the surface, filling with well-rotted manure to 

 within 1 foot of the level, throwing in the top soil and setting the roots 

 with the crowns 4 inches below the surface, firming them with the 

 feet. The stalks should not be cut for use until the second year. See 

 that the plant does not want for water when it is making its heavy leaf 

 growth. In fall, coarse manure should be thrown over the crowns, to 

 be forked or spaded in lightly when spring opens. 



In growing seedling rhubarb, the seed may be sown in a coldframe 

 in March or April, protected from freezing, and in two months the 

 plants will be ready to set in rows, 12 inches 

 apart. Give the plants good cultivation, 

 and the following spring they may be set in 

 a permanent place. At this time the plants 

 should be set in well-prepared ground, 

 at a distance each way of 4 to 5 feet, 

 and treated as those set with pieces of 

 roots. 



If given good care and well manured, 

 the plants will live for years and yield 

 abundantly. Two dozen good roots will 

 supply a large family. 



Salsify, or Vegetable oyster (Fig. 314). — 

 Salsify is one of the best of winter and 

 early spring vegetables, and should be 

 grown in every garden. It may be cooked 

 in several different ways, to bring out the 

 oyster flavor. 



The seed should be sown as early in 

 the spring as possible. Handle the same 

 as parsnips in every way. The roots, 



314. 



Salsify, or oyster 

 plant. 



like parsnips, are the better for the winter 

 freeze, but part of the crop should be 

 dug in the fall, and stored in soil or moss in a cellar for winter use. 



