CHAPTER II. 



THE FORCING PLACE. 



In order to so present the method of forcing rhubarb 

 that not only the farmer and gardener who may desire 

 to grow for market purposes, but the owner of a village 

 or city lot may provide a home supply of this whole- 

 some luxury from January to April, various plans for 

 the forcing place are suggested. 



The Commercial Cellar. — The illustration "Eeady 

 For Forcing," shows a view of a cheaply constructed 

 cellar, much in favor with growers for the wholesale 

 market. The size is 12 x 50 feet, holding between 500 

 and 600 plants set in beds five feet wide, on either side 

 of a two foot passageway, running the entire length 

 of the building. 



In constructing a cellar of this kind the ground is 

 excavated two feet in depth, and posts set two feet deep 

 and six feet apart are rough boarded for the walls. The 

 plates, 2x6 inches are spiked on top of posts; the 

 rafters, same size, being set at a pitch sufficient to shed 

 water, and give height to the cellar, which is seven 

 feet in the center and three feet at the sides.* 



The roof is of boards either lapped or laid double and 

 covered (during the forcing season) with manure to 

 a depth of eight inches. 



The entrance is at one end of the cellar through a 

 door leading into an entryway 6x12 feet, for the storage 



* This cellar was built entirely of old lumber, and the cost was merely 

 nominal. In using new material a saving might be made by using lighter 

 stuff say, 2 X 4 in. for plates and rafters. 



