2 THE NEW RHUBARB CULTURE. 



day ; but the use of the leaves as a pot herb is mentioned 

 in Queen Elizabeth's time. 



The rhubarb cultivated as a vegetable is derived from 

 Rheum, of which there are many species and widely dis- 

 tributed as to na1;ivity. Nearly two hundred years ago 

 a variety, probably Eheum Rhaponticum, was produced 

 in Russia, which developed far larger and finer leaf 

 stalks and was known as Crown rhubarb. 



The varieties now in use are hybrids between Rheum 

 Rhaponticum, Rheum Undnlatum, and Rheum Palma- 

 tum, and in England were brought to a high state of per- 

 fection in the early part of the present century. 



The old sorts in much favor were Tobolsk and 

 Erford. Later on came Mitchell's Royal Albert and 

 Dancer's Early Scarlet. 



The principal varieties under present cultivation in 

 this country are Myatt's Victoria, Myatt's Linnaeus, and 

 the Mammoth with some other varieties, probably seed- 

 lings and bearing local names. 



About forty years ago strenuous efforts were made 

 in this country, and especially in Michigan, to cultivate 

 it as a wine plant. However, the inferior quality of the 

 wine together with its supposedly injurious effects, high 

 war taxes, and other contingencies, combined to bring 

 it into disfavor and the project was abandoned. 



As a vegetable its cultivation is extending both in 

 this country and portions, at le^st, of Europe. 



Its Native IIomb^—As Seeii Jrom the foregoing, the 

 cultivation of rhuBarb |is a drug is-.of great antiquity and 

 as to locality, widely iflissenynated. It will also be seen 

 that as a vegetabfe, the v^wl^'ies now in use are descend- 

 ants of a variety originating ii!t^a far northern clime. 



Its Acclimation. — The parent, having its birthplace 

 in the rugged frosts and snows of Siberia, will its chil- 



