& VEGECULTURE 



to six fet apart. Seeds may also be sown, but the process is 

 tedious and without advantage. Too many stalks should 

 not be pulled at once, when gathering for use ; and the method 

 of detaching the stalk should consist in an outward twist, 

 so as not to break off a portion of the crown as well. Close 

 cropping, also, weakens the plant. 



Rhubarb may be forced for early use ; of course, this process 

 entails blanching, and the stalks are rendered somewhat insipid, 

 although delicate and very welcome, considering the time of 

 the year. 



For forcing purposes Rhubarb plants must be quite three 

 years old and have firm, plump crowns. Various places may be 

 utilized for the work cellars, outbuildings, mushroom-houses 

 and sheds but if attempted during the winter months there is 

 no better place than under the bench in a greenhouse where a 

 little warmth is available, this, of course, ensuring quick, tender 

 growth. Lift the roots from the ground with a good ball of 

 soil attached seven or eight days before they are required, 

 and stand them in a frost-proof shed. A bed of light, rich soil 

 may be made up on the floor, or the roots may be planted in 

 boxes, the crowns in either case being left uncovered above the 

 surface. Water with tepid water, maintain a moist temperature 

 about the plants, and exclude light. If a temperature of from fifty- 

 five to sixty-five degrees is available, satisfactory sticks of Rhubarb 

 will quickly be produced. After a time the roots will become 

 exhausted, so that if a continuous supply of stalks is required, 

 other roots must be planted at intervals of a few weeks. Rhu- 

 barb can, of course, be forced out of doors similarly to Seakale, 

 early in the spring, by heaping over the roots such materials 

 as littery manure, leaves, straw, etc., or by placing a box or 

 skep over the crowns. 



YAMS (Dioscorea batatas). Ornamental and useful, the 

 Chinese Yam would probably find a place in many a garden 

 were it not for its bulk. The roots attain large and long dimen- 

 sions, and require great depth of loose soil to grow in. They 

 are floury when cooked, of good flavour, and keep well. The 

 best plan of culture to be adopted is to form high ridges of soil, 

 upon the tops of which pieces of the roots, root-buds, or bulblets, 

 are planted, the ridge affording facilities for harvesting. Mois- 

 ture is very essential. The habit of the Yam resembles that 

 of the Runner Bean. Long twining stems, really handsome in 

 appearance, are produced, and stakes or trellis are necessary 



