RHUBARB. 91 



beds must be kept free from weeds during the summer, and 

 on the approach of severe weather, covered up with light 

 litter. In the early part of spring, this must be taken off, 

 and in the beginning of April the plants must be transplanted 

 into ground dug and prepared as directed for Asparagus. 



Those who cultivate the Palmaium for the sake of the 

 roots, should dig the ground two or three spades deep, and 

 place the plants three feet apart every way. As to the other 

 varieties, it is not so particular, only the plants must have 

 room in which to grow. In the early part of November, the 

 leaves being then decayed, the beds should be covered with 

 dry litter ; before this is done, a little earth should be drawn 

 round the crowns of the plants. If there be any danger of 

 water lodging, make trenches to carry it off. In the month 

 of March, the beds should be stripped of their covering, and 

 the ground well hoed and cleared of weeds. 



The roots of the Palmatnm must not be taken up until six 

 or seven years old. The stalks of the other kinds may be 

 cut every spring, as soon as the leaves are expanded. 



If Rhubarb stalks be required for use early in the spring, 

 they may be obtained by placing flour barrels or deep tubs 

 over some of the plants, anoV covering them up with fresh 

 stable dung, or by any of the methods pointed out in the 

 article under the head of Forcing Vegetables. 



The stalks of this plant are used for pies and tarts. After 

 being stripped of the skin, or outer covering, and divested 

 of the small fibres, or stringiness to which the plant is liable, 

 in an advanced stage of growth, the stalks should be cut 

 transversely into very small pieces, and then parboiled with 

 sugar, and such spices as best suit the palate. Rhubarb will 

 keep this way the same as other preserves, and may be used 

 not only in pies and tarts, but it makes an excellent pudding, 

 which is done by flattening a suety crust with a rolling-pin, 

 then spreading on the fruit, rolling it up in an oval shape, 

 and boiling it in a cloth. Prepared in this way, the fruit 

 retains its virtues, and the pudding may be served up hot, in 



