222 THE KITCHEN GARDEN. [MARCH 



THE RHEUM RHAPONTICUM, OR COMMON RHUBARB. 



This has a large thick root, which divides into many strong fleshy 

 fangs, running deep into the ground ; the outside of a reddish-brown 

 color, and the inside yellow, from which arise several leaves, in num- 

 ber according to the size of the root; those come up folded in the 

 spring, and afterwards expand themselves ; they are smooth, of a 

 roundish heart shape, having very thick footstalks of a reddish 

 color, which are a little channelled on their lower part, but flat at 

 the top. When the plant grows on very rich land, the footstalks of 

 the leaves are over two feet long, and as thick as a man's wrist; the 

 leaves also are often three feet long, and as much in breadth, having 

 several strong longitudinal veins running from the footstalk to the 

 borders of a deep green, and waved on their edges, having an acid 

 taste, but particularly the footstalks, which are very frequently used, 

 and much esteemed for tarts and pies. The flower-stalks grow from 

 four to five feet high, and are terminated by thick, close spikes of 

 white flowers. Its roots afford a gentle purge, but is of much infe- 

 rior quality to the former, and may be cultivated the same way as 

 directed for that. The best varieties are Hyatt's Victoria and Lin- 

 naeus, and Cohoon's Seedling. 



TART RHUBARB (RHEUM RHAPONTICUM). 



The seeds should be sown this month in a rich sandy soil ; and if 

 the plants come up too thick, thin them; a good method for doing so 

 is to let them stand in stools four feet distant every way, two or three 

 plants in each, as it is more convenient for blanching, which is very 

 easily done in the following manner : clear the ground around them 

 from the old leaves or stems, place a large size flower-pot or small keg 

 over each stool, and then cover it about two feet thick all around with 

 good warm manure, and it will be finely blanched by the beginning 

 of May. Or the old plants may be bedded in soil in a warm cellar, 

 before winter, in which case it may be had much earlier for use. 

 The plants for this purpose should be three years old. Many persons 

 do not take this trouble, but it will more than repay, being much 

 greater in quantity and better in quality than if suffered to grow 

 naturally, and the stalks used without blanching. It is much more 

 esteemed now for pies and tarts than formerly, and is considered very 

 wholesome for children : in many parts of England it is stewed and 

 used as apple butter is here. 



THE JERUSALEM ARTICHOKE. 



The helianthus tulerosus, or tuberous-rooted sunflower, commonly 

 called the Jerusalem artichoke. "This root/' says Parkinson, an 

 ancient English writer, "our ancestors boiled tender, and then being 

 peeled, ate them sliced and stewed with butter, wine and spices 

 thus they were a dainty for a queen, being as pleasant as the bottom 

 of an artichoke;'' hence probably that name originated, as they bear 

 not the least resemblance in growth to an artichoke. 



