494. MANUAL OF GARDENING 
Rhubarb is usually propagated by division of the fleshy roots, small 
pieces of which will grow if separated from the old established roots and 
planted in rich mellow soil. Poor soil should be made rich by spading 
out at least 3 feet of the surface, filling with well-rotted manure to 
within 1 foot of the level, throwing in the top soil and setting the roots 
with the crowns 4 inches below the surface, firming them with the 
feet. The stalks should not be cut for use until the second year. See 
that the plant does not want for water when it is making its heavy leaf 
growth. In fall, coarse manure should be thrown over the crowns, to 
be forked or spaded in lightly when spring opens. 
In growing seedling rhubarb, the seed may be sown in a coldframe 
in March or April, protected from freezing, and in two months the 
plants will be ready to set in rows, 12 inches 
apart. Give the plants good cultivation, 
and the following spring they may be set in 
a permanent place. At this time the plants 
should be set in well-prepared ground, 
at a distance each way of 4 to 5 feet, 
and treated as those set with pieces of 
roots. 
If given good care and well manured, 
the plants will live for years and yield 
abundantly. Two dozen good roots will 
supply a large family. 
Salsify, or Vegetable oyster (Fig. 314).— 
Salsify is one of the best of winter and 
early spring vegetables, and should be 
grown inevery garden. It may be cooked 
in several different ways, to bring out the 
oyster flavor. 
The seed should be sown as early in 
} the spring as possible. Handle the same 
314, Salsify, or oyster as parsnips in every way. The roots, 
plant. like parsnips, are the better for the winter 
freeze, but part of the crop should be 
dug in the fall, and stored in soil or moss in a cellar for winter use. 
