CHAPTER III. 



VARIETIES AND STATION TESTS. 



Several of the standard kinds are briefly noticed at 

 the conclusion of Part I, Chapter III. The ordinary 

 varieties succeed in all parts of the country except in 

 the extreme south, wlu>re drought and continued hot 

 weather prove unfavoral)le ; the plants shoot up to seed, 

 andj unless favorably situated, soon die out. In the 

 eastern states the kinds mostly grown are Linnagus for 

 early and A'ictoria for late. Other kinds are reported 

 tried only in an experimental way. In the South these 

 two standard sorts appear to have been the only ones 

 publicly tested. 



The same varieties constitute the great bulk of rhu- 

 barb shipments made by the extensive growers of the 

 central western states to eastern markets, although the 

 larger kinds have lately been meeting with some favor. 

 The rhubarb specialists of Wisconsin and the Northwest 

 also depend largely on the older standard kinds, both for 

 outdoor crop and for wiuter forcing. Some specialists 

 here, however, prefer for main crop the large, late variety 

 known as Stott's Mammoth, Mammoth Red, and under 

 various other titles. This kind is distinct from the 

 Mammoth Green, and shows good color, either outdoors 

 or in forcing pits. 



Linnaeus. — The standard for earliness is Linnaeus. 

 It has fine, bright color, thin, tender skin which does not 

 need to be removed in cooking. The flavor and appear- 

 ance of the cooked product is unsurpassed. Most im- 

 portant of all, it is the earliest of the standard kinds. Its 



