RHUBARB. 195 



Varieties. There are many kinds, differing from each other 

 color form, size, time of maturity and taste. They are 



generally divided into 

 early, or forcing varie- 

 $5jJj|ifMj) ties ? summer and au- 



tumn varieties and 

 winter kinds. A few of 

 each areherementioned. 

 French Breakfast. 

 One of the best very ear- 

 ly radishes for the mar- 

 ket. It remains in good 

 condition for only a 

 short time after becom- 

 ing edible; hence, is not 

 so desirable for the 

 Fig. 105.— French breakfast radishes. home garden. 



Early White Tipped Scarlet Turnip Shaped.— A 

 handsome, round, early, popular radish, maturing very 

 quickly. 



Early Deep Scarlet. Very early, round and of deep 

 scarlet color. 



Long Scarlet Short Top. A well known desirable 

 early kind having long scarlet roots. 



White Strasburg. One of the finest half long kinds for 

 summer use. Grows to good size: white and tender. 



Rose. The most popular of the winter sorts. Skin pink. 



Black Spanish. Skin very black, flesh white, firm, ten- 

 der but very pungent. A good winter sort. 



RHUBARB OR PIE PLANT. [Bheum Bhaponticum.) 



The cultivated varieties of rhubarb are generally supposed 

 to have come from Mongolia, though it is quite possible that 

 some varieties may have sprung from a North American 

 species. The plant is an herbaceous perennial whose leaf 

 stalks are used for sauce, pies, etc. It sends up a flower 

 stalk often four feet high, and produces a large amount of 

 seed each year. It is perfectly hardy in gardens, even in very 

 severe situations and when once planted continues to yield a 



