344 FIELD AND GARDEN PRODUCTS 



the early spring or late fall by digging away the earth on one side 

 and cutting the hill in two with a sharp spade, the part removed 

 being used to establish a new hill. The usual method of planting 

 rhubarb is to set the plants in a single row along the warden fence, 

 and the hills should be about 4 feet apart. If more than one row 

 is planted the hills should be 3% or 4 feet each way. The thick 

 leaf stems are the part used, and none should be pulled from the 

 plants the first year after setting. Rhubarb should receive the same 

 treatment during winter as asparagus, and the plants should never be 

 allowed to ripen seed. The roots may be brought into the green- 

 house, pit, cold frame, or cellar during the winter and forced. Rhu- 

 barb does not thrive in warm climates. The use of rhubarb is prin- 

 cipally during the early spring for making pies and sauces, and the 

 stems may be canned for winter use. (F. B. 255; N. Car. E. S. 132 ; 

 U. Id. E. S. 10.) 



RUT^AGA (SWEDES). 



The culture of the ruta-baga is the same as for the turnip, except 

 that the former requires more room and a longer period for its 

 growth. The roots are quite hardy and will withstand considerable 

 frost. The ruta-baga is used like the turnip, and also for stock 

 feed. Two pounds of seed are required for one acre. (F. B. 255; 

 Mich. E. S. 6.) 



SALSIFY (VEGETABLE OYSTER). 



Sow seeds of salsify during the spring in the same manner as 

 for parsnips or carrots. At the South, a sowing may be made in 

 summer to produce roots for winter use. One ounce of seed is 

 required to plant 100 feet of row, and on a large scale 10 pounds 

 to the acre. After the plants are well established they should be 

 thinned sufficiently to prevent their crowding. The cultivation 

 should be the same as for parsnips or carrots, and frequent use of a 

 wheel hoe will avoid the necessity for hand weeding. Salsify may 

 be dug in the autumn and stored or allowed to remain in the ground 

 during the winter, as its treatment is the same as for parsnips. Sal- 

 sify is a biennial, and if the roots are not dug before the second 

 season they will throw up stems and produce seed. It is of a weedy 

 nature and care should be taken that it does not run wild by seeding 

 freely. Salsify is deserving of more general cultivation, as it is one 

 of the more desirable of the root crops for the garden. The uses of 

 salsify are similar to those of the parsnip, and when boiled and 

 afterwards coated with rolled crackers and fried in butter it has a 

 decided oyster flavor, from which the name vegetable oyster is 

 derived. (F. B. 255, 295; N. Car. E. S. 132; Idaho E. S. 10.) 



SCOLYMUS. 



Scolymus is a vegetable with spiny, thistle-like leaves, from 

 Spain, with roots much like a small parsnip and keeping equally 

 well in whiter. (S. Dak. E. S. <68.) 



SKIRRET. 



This is called "Zuckerwurzel" (Sugar root) in Germany. The 

 plump, fleshy roots are sweet and used boiled during winter, the same 

 as Salsify. (S. Dak. E. S. 68.) 



