RHUBARB. % 229 



Of these, the editor of the HoHieultural Register pre- 

 fers the first two, the former as being excellently suited 

 for forcing, the latter as growing to a large size without 

 rankness. The stalks of Buck's Early and the Elford 

 are of a bright scarlet color, which they retain even 

 when forced in the dark ; and they are at the same time 

 tender and of delicate flavor. Excellent jam and jelly 

 have been made from these by Mr. James M'Nab, of 

 the Horticultural Society's Garden, Edinburgh. Of 

 late, two new varieties have eclipsed all former kinds, 

 viz., Myatt's Victoria and Youell's Tobolsk. Both 

 yield stalks of great size, and w^hich yet fall well when 

 boiled or baked. A very useful variety is known at 

 Edinburgh by the name of Culbertson's Rhubarb. It 

 is less apt to shoot into flower than most other sorts ; 

 and, although the leaf-stalks are small, they are very 

 numerous. The rhubarbs may be multiplied by divid- 

 ing the roots ; and this is the common practice ; but 

 they thrive much better when grown from seed. Mr. 

 Paxton recommends sowing on a slight hotbed in spring, 

 and transplanting out in rows in the month of May. 

 Formerly no stalks were gathered from the seedling 

 plants for the first two years ; but Myatt's Victoria 

 ^rows so rapidly as to permit cutting even in the first 

 season. A rich but porous soil suits the plant best. 

 Where liquid manure can be applied to a light soil, the 

 leaves attain a very large size. A portion of the crop 

 is allowed to come on under the general influence of the 

 season ; but much also is forced, which may be done in 

 a variety of w^ays. Some treat rhubarb like sea-kale, 

 covering the roots allowed to remain in the ground with 

 large pots or boxes, and surrounding them with fer- 

 menting stable-litter. Others take up the roots in 



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