26 THE XEW RHUBARB CULTURE. 



tlie loaves will open out to some extent and begin to 

 grow green. Smoking the chimneys to subdue the light 

 will entirely obviate the difficulty, and for small or even 

 quite large cellars they are entirely practical. 



Moisture. — The question of moisture will depend 

 largely on the condition of the roots when placed in the 

 cellar. If the clumps are well loaded with wet or moist 

 soil when planted in, they will go through nicely with 

 very little additional moisture. When the soil surround- 

 ing the roots is dry at the time of setting, water should 

 be freely used when first starting the heat. A kettle of 

 water kept on the stove is often all that is necessary 

 to carry a crop entirely through. Ordinarily the use of 

 water (preferably tepid), to some extent is advisable; 

 but many fine crops are matured without additional 

 moisture except the use of a kettle as above mentioned. 

 The whole matter, however, is easily determined by ordi- 

 nary judgment. If needed, apply at any time except just 

 previous to picking, as watering then would make bad 

 work in gathering tlie crop. 



Fertilizing. — The work , of fertilizing is far more 

 easily done in the field; but in case roots are used that 

 have not been well cared for, then good results are ob- 

 tained by applying a fertilizer in the cellar. 



The writer has had good results with ^^air-slacked" 

 lime applied to the clumps before growth began, at the 

 rate of a small tablespoonful to each plant. Also nitrate 

 of soda and water in the proportion of an ounce to the 

 gallon, sprinkled on, brings good results. Liquid cow 

 manure will also well repay the cost of application. Ex- 

 tensive growers have reported very gratifying results by 

 mixing cow and horse manure to the consistency of 

 batter and pouring over the entire surface of the plants 

 as soon as set. No doubt this will send the crop; but 



