RHUBARB. 7jy 



Beds of fine mould eighteen inches deep ; in these put in the 

 plants from the seed bed, ten or twelve inches apart ; this 

 must be done when- they have attained the height of four or 

 five inches, and have thrown out as many leaves. 



The first season is the most critical, and much care is 

 necessary. If the weather be hot, the nursery must be 

 shaded, and at all events continually watered ; for water, 

 though hurtful to old plants, is now of the first consequence. 

 Wet weather is the most proper time to plant in. The beds 

 must be kept free from weeds during the Summer, and on 

 die approach of severe weather, covered up with light litter. 

 The early part of the 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 Palmatum for the sake of the 

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

 place the plants three feet apart everyway. As to the other 

 varieties, it is not so particular, if the plants have room 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 Palmatum must not be taken up, until six or 

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

 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, and- 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 

 its small fibres, or stringiness, which it is liable to, in an 

 advanced stage of growth, it should be cut transversely into 

 very small pieces, and then parboiled with sugar, and such 

 apices as may best suit the palate. It will keep this way the 



