1296 Tue VuecetaBLe Inpustry 1n New York State 
comparatively short time after planting, if warm conditions pre- 
vail, but they require lots of heat to develop quickly. Chinese 
Giant is the best variety. 
Salsify, or Vegetable Oyster, is used as a substitute for oysters, 
tastes as good and is more nutritious. Sow early in spring, thin 
to 3 inches in the row, dig in the fall and store as beets; or it 
may be left in the ground all winter and used in the spring. 
Mammoth Sandwich Island is the best variety. 
Rhubarb, or pie plant, with asparagus, demands a permanent 
place in every garden, furnishing material for delicious pies or 
sauce long before berries or fruit are obtainable. It is very hardy 
and requires no winter protection, although vigor and earliness 
are enhanced by covering during the winter with coarse manure. 
It may be grown from seed sown in early spring, as with onions, 
Later the plants should be thinned to six or eight inches in the 
row. The next spring the yearling roots should be set as early 
as possible, in rows four feet apart and an equal distance in the 
row, with the crown of the plants level or slightly below the 
surface of the ground. Or, roots may be purchased and a year’s 
time saved. 
Rhubarb is a rank feeder and the soil should be full of humus, 
supplemented annually by liberal dressings of manure. The more 
thorough the tillage, the more satisfactory will be the crop. No 
crops should be gathered until the third year after planting, in 
order that a strong root growth may be established. Only the 
larger stalks should be pulled, leaving the others to assist in main- 
taining the plant. Seeds should be removed promptly as they 
exhaust the plant. . 
After rhubarb has been out a long time the stalks are apt to be 
small. When this occurs the roots should be cut out and thrown 
away. They are not as desirable for starting a new plantation 
as young, vigorous plants. 
If this cutting out is done in the late fall, and the roots taken 
out are allowed to freeze, and are then planted in boxes in the 
cellar, they will start to grow; and one may have the white tender 
stalks to use during the winter. 
Turnips have value both for the table and for feeding stock. 
For summer use I would advise growing kohlrabi, which, strictly 
