IV THE NEW RHUBARB CULTURE. 



CHAPTER VII. 



CULTURE. Page 



Soil — Preparation — Propagation — Unforced roots — Forced roots 

 — Plants for setting — Growing from the seed — Tillage, 39 



CHAPTER VIII. 

 COMPAiasUN OF OLD AND NEW MKTHODS. 

 Criticisms answered — The old method — The new method — 

 Quality — Adaptability, 4;3 



CHAPTER IX. 

 FUTURE OUTLOOK. 



Magnitude of forcing industry — Creating demand — Benefits, . . 47 



CHAPTER X. 



Extracts from Bulletin, No. 55, June, 1899, Rhode Island 

 Experiment Station. By Fred W. Card, M.S 50 



CHAPTER XI. 

 HOW TO USE RHUBARB. 



For dessert — To cook for sauce — To preserve for winter use, . . 59 



PART II. 



CHAPTER I. 

 VARIOUS FORCING METHODS. 



Sash houses and cold frames — Hot water system — Steam forcing 

 in open fields — Exhibition stalks — Home methods 73 



CHAPTER II. 

 EXPERIENCE IN FIELD CULTURE. 



Methods of Long Island growers — Maryland — The Boston dis- 

 trict— Illinois— The Northwest — The Pacific coast 90 



CHAPTER III. 

 VARIETIES AND STATION TESTS. 



The leading .sorts described — Range of adaptation — Northern 



limits — New seedlings — Work of the experiment stations, 103 



CHAPTER IV. 

 HINTS AND HELPS. 

 For early market— Insects and blights — Culture of medicinal 

 rhubarb— Pie plant for home use— Seed raising— Food value 

 —Fertilizing constituents—Irrigation- Field jottings, 115 



