220 RHUBARB. 



number is Rhubarb. The importance of this plant as an esculent, 

 however, may render it necessary to speak of its culinary uses and cul- 

 ture, reserving for the chapter and class of medicinal plants, as we have 

 done with many others, a notice of its properties, particularly of the 

 Rheum palmatum. Very many also of the fruits, which constitute im- 

 portant articles of food, are thus arranged under the general head of 

 Fruit, Pickles, tf-c., which, with the other important divisions in the 

 next volume, it will be necessary for the reader to consult in order to 

 complete his view of the Vegetable Kingdom." 



RHUBARB, Rheum, C. 9, O. 3. There are several species of this 

 valuable plant in cultivation, which are mostly natives of Asia. For 

 fruit in spring tarts, the petioles of rhubarb are a good substitute ; and 

 they are much cultivated for this purpose. The Monk Rhubarb, R. 

 rhaponticum, is likewise considerably cultivated. The Hybrid Rhu- 

 barb, R. hybridum, is now the variety in general use as a culinary 

 vegetable, and cultivated in our gardens. The leaves are much lon- 

 ger and greener than the other, being often 4 feet in length. One has 

 been known to weish 4 Ibs. ; its circumference was 21 feet 3 inches, 

 and its diameter 3 feet 10 inches ; the length of leaf, with the petiole, 

 5 feet 2 inches. The stalks are also more succulent than those of the 

 other, and hence more cultivated. The Buck's Rh. and Elford Rh. 

 are, however, thought of finer flavor. 



The plant requires much room, but it furnishes the material for 

 more tarts than the apple or gooseberry, the branches of which occupy 

 the same space. It comes into use in the garden in the spring, when 

 no fresh fruit is to be had, and is therefore a profitable plant. It has 

 been held in the highest estimation for centuries, both for its medicinal 

 and culinary uses. It makes one of the most cooling, wholesome and 

 delicious tarts served upon the table. For this purpose it is served 

 alone, or cut up with acid fruits with apples before attaining its fla- 

 vor, and with gooseberries after losing it by keeping. As a tart, for 

 puddings, pies, or alone, baked whole in a dish, no plant is more to be 

 recommended for garden cultivation for its useful and wholesome pro- 

 perties. 



Rhubarb is raised from seed. If these are sown in the spring the 

 plants are planted out in autumn, and are ready for use the next 

 spring ; after which they last for many years. Each plant requires 

 2 to 3 feet of space. It requires a light, rich loamy soil, not too dry 

 nor too moist, but deep. The seed is sown thinly in beds in April, 

 and covered half an inch. When fairly up, they are thinned to 7 or 8 

 inches, and hoed till planted out in autumn, in rich manured ground, 

 4 feet apart ; or in the quincunx order, which is best. The weeds are 

 then kept out, and a dressing of manure put on in spring. 



The stalks should be taken off at the crown of the roots. When, 

 forced in the open ground, large pots are put over the roots and cov- 





