PERENNIAL VEGETABLES 



secured to extend down to the earth beneath, it 

 will form an enclosure for the plants, which will re- 

 tain heat and shut out light effectually. It will also 

 be a convenient place in which to attend to them 

 if the pipes are near the cellar wall. The soil in 

 which the plants are set should cover the crowns 

 several inches and should be kept moist not wet 

 and any suspicion of mould or mustiness should 

 be counteracted by airing as needed. Rhubarb 

 grown in this way is very tender and delicate. Old 

 rhubarb plants in the garden or field should be dug 

 up, divided, and plants with only two or three 

 buds be replanted in very rich soil every three or 

 four years. No insects are injurious to the rhubarb. 



RHUBARB PIE AND OTHER DELICACIES 



Skin the stalks, cut them into small pieces and 

 wash and put them in a stew-pan with no more 

 water than adheres to them; when cooked, mash 

 them fine and put in a small piece of butter ; when 

 cool, sweeten to taste; if liked, add a little lemon- 

 peel, cinnamon, or nutmeg; line your plate with 

 thin crust, put in the filling, cover with crust, and 

 bake in a quick oven; sift sugar over it when 

 served. The improved varieties, when grown rap- 



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