RHUBARB, OR THE PIE-PLANT. 595 



RHUBARB, OR THE PIE-PLANT. 



No vegetable, within our knowledge, unless it be the tomato, has more rapidly 

 come into general use, nor does any possess higher merits to recommend it, than 

 the Rhubarb, or Pie-plant, as it is called, from the great quantity of material it 

 supplies very early in the season for pies of the most palatable and wholesome 

 description. Another strong recommendation is, its capacity to withstand and 

 grow in the coldest climate. From the 1st to the 12th of May, we found it every 

 day, as far north as Boston, on the table d'hote of the Tremont House— an estab- 

 lishment unexcelled in all the requisites of excellence — forming a part of the 

 dessert both various and exquisite, and saw it growing in most of the gar- 

 dens around the city. The increase in the consumption of it may be judged 

 by the fact that a gentleman in Boston remarked that near London, he had 

 known a gardener to extend the culture of Rhubarb, within his personal re- 

 collection, from one up to seventy acres I 



In a late number of the Gardener's Chronicle, we find the following- 



Practical Hints for Amateurs and Smai.t. Gardeners. — Rhubarb. — This wholesome 

 and agreeable vegetable has become so jjopular as a substitute for fruit in the early spiin'' 

 that no garden shoukl be vvitliout it. It will grow anywhere, is so hardy that no frosts will 

 injin-e the roots, however much exposed, and is so prohfic that a few plants will yield a 

 plentiful supply of stalks for a large family. Yet, notwithstanding the ease with which it ig 

 cultivated, we often see it badly grown, and sometimes hear the complaint that parties have 

 failed in their eft'orts to get a crop. Oiu- remarks will obviate every objection, if attended 

 to, and enable our readers to gi'ow Rhtibarl) tin- themselves with ea,se and success. 



Rhubarb has a hard underground stem, which pushes forth its buds ploutifiilly at the crown 

 or part nearest the surface; every one of these Inids taken otf with a portion of root adherint^ 

 to it, will form a large plant in one season. If you wish to make a plantation now (althon<jh 

 the season is rather too far advanced, it may still be done), get as many buds or crowns as 

 your bed will admit of, allowing each two or three feet every way, accordui" to the habits 

 of the varieties you prefer. Tiie plan generally adopted is to purchase as many roots as are 

 necessary to fill the allotted space; but this is a more expensive and far less eligible method 

 than the one now recommended. Last year a new sort of Rhubarb was otfered in tlie neighbor- 

 hood of the writer at 5s. a plant. Some of liis friends purchased four or tive roots, but he was 

 satisfied with one. Oa receiving it»he placed it in a hole, and covered it up with soil until 

 February, when, on examinution, five good buds were developed. The root was then divided 

 into five parts, each of which, at the present hme, isa Im-ge flourishing plant, equal to any of 

 those which were not divided. A bed was thus obtauied for .5s., equal, indeed superior to 

 some costing 25s. We are convinced, from acttual experiment, that Rhubarb may be brought 

 to perfection in one year ; that old beds are interior to new ones ; and that fresh plantations 

 slionld be made every two years. The old plan of making a bed to descend to posterity- 

 should be exploded, in reference to many garden productions. Strawberries, raspbemes 

 Rhubarb, ifcc, should be removed often, if fine healthy produce is wished for. ' 



Having a sulHcietit number of buds or crowns, let them be planted in a well trenched 

 and manured soil. If the leaves are developed, care must be *taken to prevent their flag- 

 ging. This may be done by placing over them some long litt«-r, sufTicient to answer tlie 

 purpose without excluding light and air. The young plants will soon ho established and 

 will grow rapidly. No travrnjnnst he taken njf tin: first year, as the object is to convey all 

 the elaborated sap possilile to the stem for future use. If the ground is good, and kept, 

 free from weeds, no more care is required, and abundance of fine stnlks can be taken off 

 next 8i)ring. An exposed situation, with i)lenty of sim and air, will of course briii" this 

 production to greatest perfection ; but it will produce good crops without having these ad- 

 vantages fully. Every house with a garden, however small, may thus fiu-nish tiie table of 

 its owner, with little expense and trouble. 



But Rhubarb possesses the advantage of being forced with as much case and as cheaply 



as it is grown in the open air. This may be done by growing it against a wall in a sunny 



aspect, and covering it when recpiired with jiots or boxes, over which fermentiii" mate- 



ciais must be placed. But decidedly the best method is to take the roots into the hou.se to 



(in:.) 



