126 KITCHEN-GARDENING. 



FORWARDING RHUBARB. 



Those who may desire to have this excellent substitute for 

 fruit at an early season, may procure it without much trouble. 

 It is customary with some persons in the southern parts of 

 England to keep this plant growing in their kitchens, so that 

 they may have it for use at any time. They have strong neat 

 boxes, made for the purpose, about three feet deep and two 

 wide, and in length, according to the demand, from four to 

 eight feet; these being kept clean, have the appearance of 

 flour-bins, and they sometimes are so contrived as to have 

 shelves over them in imitation of a kitchen dresser. The plants 

 being taken up out of the garden towards winter, are placed as 

 close to the bottom of the box as they can be, with their 

 crowns level ; and some sand being thrown over, sufficient to fill 

 up the interstices, and to cover the crowns about half an inch, 

 finishes the operation. No further trouble is necessary, except 

 to give a little water, just to keep the roots moist, as they need 

 no lio-ht at all ; and if the roots be planted in the garden when 

 the spring opens, they will, after having taken root, vegetate 

 as strongly as before they were removed. 



Roots of Rhubarb, taken up in autumn and packed in sand, 

 and deposited in a Avarm cellar, will produce stalks earlier than 

 if kept in the garden ; and if placed in hotbeds they will yield 

 abundantly early in the season. 



This plant contains an acid as fine as the Gooseberry, for 

 pies and tarts. A square rod of ground will supply a family ; 

 and it may be used till midsummer or later. 



SALSIFY. 



Salsifis ou Cercifis. Tragopogon porrifolius. 

 This plant grows spontaneously in the open fields of Eng- 

 land, and is by some highly valued for its white edible root, 

 and for the young shoots rising in the spring from plants a 



