LEADING VEGETABLE CROPS 2I9 



strong, vigorous roots are necessary for profitable 

 returns. Large, well-grown, one-year-old roots are 

 frequently used and give splendid results. The 

 large number of crowns required to properly occupy 

 the space is perhaps the chief objection urged 

 against the one-year-old roots. 

 ' In harvesting, the stalks are pulled from the 

 crown of the plant rather than cut. The larger part 

 of the leaf blade should be removed at once. This 

 is important, as the loss of water is lessened and 

 the stalks remain tender for a longer period of time. 

 The stalks are usually tied in bundles from three to 

 10 each, depending upon size and the time of year. 



Insects and diseases are comparatively rare upon 

 this plant. The rhubarb beetle sometimes does 

 some damage by puncturing the stalks while de- 

 positing its eggs. This usually takes place, how- 

 ever, after the pulling season is over. 



If the crowns are kept too wet and poor ventila- 

 tion provided under forcing conditions, rot of both 

 crowns and stalks may become serious. 



Linnaeus and Victoria are the two popular varie- 

 ties usually grown. The former variety is gen- 

 erally to be preferred on account of the larger per- 

 centage of bright red stems and their greater 

 brittleness. 



SALSIFY 



Salsify is a vegetable grown to a very limited ex- 

 tent by a few commercial gardeners and rarely 

 found in the home gardens of the country. It is a 

 hardy plant, easily grown, and lives through the 

 winter without difficulty. It may be used stewed and 

 creamed, and is especially desirable for soups. Its flavor 

 decidedly resembles that of the oyster, hence the name 



