RHUBARB. 333 



After-culture. This consists in keeping the soil well en- 

 riched, open, and clear of weeds, and in breaking over the 

 flower-stalks, that they may not weaken the roots, and con- 

 sequently reduce the size and impair the quality of the leaf- 

 stalks. 



Gathering the Crop. " This is usually done in spring, 

 commencing as soon as the stalks have attained a serviceable 

 size. No leaves, however, should be plucked the first year, 

 and only a few of the largest and first formed during the 

 second ; and this plucking should not be made too early in 

 the season, because, in that case, the plants would be weak- 

 ened. From the third year, as long as the roots or planta- 

 tions last, it may be gathered with freedom. A plantation in 

 good soil, and not overmuch deprived of its foliage, will last 

 from ten to fifteen years. 



Rhubarb is sometimes blanched. This may be effected, 

 without removing the plants, by means of sea-kale pots, or 

 by empty casks open at the top, put over the crowns in March. 



Use. As before remarked, it is cultivated for its leaf- 

 stalks, which are used early in the season, as a substitute 

 for v fruit, in pies, tarts, and similar culinary preparations. 

 When fully grown, the expressed juice forms a tolerably 

 palatable wine, though, with reference to health, of doubt- 

 ful properties. " In 1810, Mr. Joseph Myatts of Deptford, 

 England, long known for his successful culture of this plant, 

 sent his two sons to the borough-market with five bunches 

 of Rhubarb stalks, of which they could sell but three." It 

 is now disposed of by the ton, and many acres in the vicin- 

 ity of nearly all large towns and cities are devoted exclu- 

 sively to its cultivation. 



Varieties. These are quite numerous, as they are read- 

 ily produced from th seed ; but the number really deserv- 

 ing of cultivation is limited. Old kinds are constantly 

 giving place to new, either on account of superior earliness, 

 size, productiveness, or quality. The following are the 

 prominent sorts cultivated : 



