n 4 POPULAR VEGETABLES 



the proper course is to plant small roots every year, 

 and thus maintain a constant succession. In that way 

 in the fourth year the roots are large, and full of strong 

 crowns. If they are lifted and divided so that to 

 each crown a piece of fleshy root is attached, the work 

 of propagation is made easy and certain. All the other 

 roots may be lifted a few at a time, and if placed in 

 any dark cupboard, cellar or forcing house, with soil 

 about the roots, and watered, growth follows quickly 

 if there is gentle heat to promote it. If no heat 

 be given growth is necessarily slower, but with a 

 good quantity of strong roots the produce will give 

 frequent pullings until stems are available outdoors. 

 Roots of the next size left in the ground will be greatly 

 helped by placing over them casks or tubs, without top 

 or bottom, but with a loose board placed over each top. 

 Coat the tubs round with long manure or litter or 

 leaves to exclude light and air, and to generate a little 

 warmth. Growth in that way can be excited fully a 

 month ahead of the uncovered crowns. But these come 

 on in due course, and thus the Rhubarb season is greatly 

 prolonged. Very often the second or autumn stems 

 furnish excellent material for wine making. 



The Rhubarb plants may be raised from seed, but 

 the varieties resulting are seldom satisfactory. 



SEAKALE. 



This is one of the most popular of vegetables on 

 account of its value in winter, as there is no difficulty 



