272 THE VEGETABLE CULTIVATOR. 



Care must be taken that the roots are planted of 

 sufficient depth to allow for the leaves growing and 

 expanding to their full height and size. 



The advantages of blanching the stalks of rhu- 

 barb are twofold ; namely, the desirable qualities of 

 improved appearance and flavour, and a saving in 

 the quantity of sugar necessary to render them 

 agreeable to the palate, as the leaf-stalks when 

 blanched are infinitely less harsh than when grow- 

 ing under the influence of light, in open situations. 



The pots for the purpose of blanching sea-kail 

 and rhubarb should be deep (particularly for the 

 latter), and with covers to fit close, these being more 

 convenient than taking the larger pots entirely off, 

 though for sea-kail it will be necessary, as they re- 

 quire to be cut close to the ground. 



50. ROCAMBOLE. Var. ALLIUM. 



The generic name allium is the same as for the 

 onion, with which the rocambole is classed ; the 

 specific scorodoprassum is a compound word, signi- 

 fying growing in bunches on the stem. 



The rocambole, of which there is but one variety, 

 is found wild in Sweden, Denmark, and Germany, 

 and has been cultivated in this country since the year 

 1596. It has compound bulbs, like the garlic, but 

 much smaller : the root is heart-shaped, solid, and 

 generally stands sideways of the stalk : the stem rises 

 from two to three feet in height, and produces many 

 small bulbs at the top of the joints, which may be 

 made use of, as well as those of the root. Rocam- 



