CHAPTER XIII 
RHUBARB 
The forcing of rhubarb is similar in many respects to 
the forcing of asparagus, which has been treated in Chap- 
ter XII. There are essential differences, however, that 
make a separate discussion necessary. 
Importance.—The forcing of rhubarb is much more gen- 
eral and extensive than the forcing of asparagus. There 
are many large houses devoted to this purpose, and 
hundreds of truckers, market gardeners and even farmers 
find it profitable to grow more or less rhubarb when out- 
of-door plants are not producing. 
The growing of rhubarb in cellars and basements for 
the home table and perhaps a small surplus for market is 
particularly satisfactory. Just a little nook or corner will 
grow all that a family can use. The plants themselves, 
grown in subdued light, are very beautiful and their 
esthetic value appeals to the amateur. 
Quality.—The city consumer as well as the gardener 
who supplies his own table soon discovers that forced 
rhubarb is superior in quality to that grown in the open 
where the plants receive full light. The forcing of this 
crop is nearly always conducted in partial darkness, but 
sometimes all light is excluded. Whether grown in total 
darkness or in partial light, the quality is materially 
affected. In texture the forced stalks are unusually crisp 
and tender on account of the development of less woody 
fiber. The skin is very thin and tender and does not 
separate readily from the stems. Rhubarb forced in 
partial light contains 8 to 10 per cent more water than 
that grown out of doors in full light, so that the proportion 
of acid is less than when the stalks are grown in the open, 
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