EXPERIENCE IN FIELD CULTURE. 95 



'^hat are the prices?'' 



"A cent and a-half to-day (May 15). The first pick- 

 ing was sold at four cents, which was a lower figure 

 than usual at the start. The western rhubarb keeps the 

 price do\vii this year. Usually it does n't go below one 

 cent, but I should not be surprised if it should drop to 

 50 cents a hundred this season." 



"What is the variety?" 



"The Victoria. That is the largest and best." 



"How do you gather it ?" 



"We have one man go between the rows, pulling two 

 rows at a time. Others follow and cut off the leaves> 

 clean the stems and pack in barrel boxes. At the work- 

 room the rhubarb is tied in bundles of 25 or 30 pounds 

 each." 



"How is the rhubarb cultivated ?" 



"There is n't much work to it. The big leaves shade 

 the ground and smother the weeds. The hills are set 

 4x4 feet, but we only cultivate one way. We begin after 

 picking time and cultivate a few times before autumn, 

 when we apply about 13 cords of horse manure per acre 

 broadcast and cultivated into the soil. Then in the 

 spring we cultivate again. That is all." 



Methods in Illinois. — The earliest field grown rhu- 

 barb reaching northern markets, excepting a few ship- 

 ments from the Pacific coast, comes via Chicago from 

 the extensive growers of southern Illinois. These ship- 

 ments have for the past dozen years skimmed the cream 

 of high prices, and the growing competition is severely 

 felt by eastern producers. The Illinois district is near 

 the southern limit of the greatest vigor of the rhubarb 

 plant, and is favored with sunny skies and early soil. 

 The methods are not essentially different from those of 

 other sections, as may be seen from the following account 



