RHUBARB. 2S7 



tivate the rhubarb for that purpose, and to prepare 

 and dry it in a similar method to the Chinese ; but 

 from some cause or other, and principally for want 

 of a stock of roots of sufficient age, it has been 

 laid aside. What had been prepared, however, was 

 found equal to that of foreign growth. 



5. Buck's, or Elford Rhubarb. This esteemed 

 and valuable variety was raised from some seed of 

 the Rheum undulatum, a few years ago, by a Mr. 

 Buck (whose name it now bears), of Elford, near 

 Lichfield, in Staffordshire. It comes very early, and 

 may be forced in various situations, retaining its 

 fine scarlet colour to the last, though it prefers 

 darkness to light: its flavour seems to be more 

 heightened than diminished. 



6. Tobolsk Rhubarb. This variety is of late 

 introduction, and is stated to be very superior for 

 all the purposes of forcing : the author has heard 

 it highly extolled by many who have given it a 

 trial ; and for delicacy and fine flavour it stands 

 pre-eminent. 



7. Giant Rhubarb. This is an excellent and 

 profitable variety ^ producing leaves of an immense 

 size, and stalks from two to three feet long, which 

 are thick and fleshy, and abound with the fine acid 

 juice : when cooked, they are tender and well-fla- 

 voured. A few of this sort should be grown in 

 every garden, and especially in that of the cottager. 



The Pontic and the Waved varieties, being the 

 most hardy, are proper only for the open air, as 

 neither improves by forcing ; hence a good stock of 

 the Tobolsk and Elford should always be kept up 

 for forcing. 



