IV THE NEW RHUBARB CULTURE. 



CHAPTER VII. 



CULTURE. Page 

 Soil — Preparation — Propagation — Unforced roots — Forced roots 

 — Plants for setting — Growing from the seed— Tillage, 39 



CHAPTER VIII. 

 COMPARISON OF OLD AND NEW METHODS. 

 Criticisms answered — The old method — The new method — 

 Quality — Adaptability, 43 



CHAPTER IX. 



FUTURE OUTLOOK. 



Magnitude of forcing industry — Creating demand — Benefits, . . 47 



CHAPTER X. 

 Extracts from Bulletin, No. 55, .lune, 1899, Rhode Island 

 Experiment Station. By Fred W. Card, M.S., 50 



CHAPTER XI. 

 HOW TO USE RHUBARB. 



For dessert — To cook for sauce — To preserve for winter use, . . 59 

 PART II. 



CHAPTER I. 

 VARIOUS FORCING METHODS. 



Sash houses and cold frames — Hot water system — Steam forcing 

 in open fields — Exhibition stalks — Home methods, 73 



CHAPTER 11. 

 EXPERIENCE IN FIELD CULTURE. 

 Methods of Long Island growers — Maryland — The Boston dis- 

 trict — Illinois — The Northwest — The Pacific coast, 90 



CHAPTER IIL 

 VARIETIES AND STATION TESTS. 

 The leading sorts described — Range of adaptation — Northern 

 limits — New seedlings — Work of the experiment stations, . 103 



CHAPTER IV. 

 HINTS AND HELPS. 

 For early market — Insects and blights — Culture of medicinal 

 rhubarb— Pie plant for home use — Seed raising — Food value 

 — Fertilizing constituents— Irrigation— Field jottings, 116 



