MISCELLANEOUS VEGETABLES.— EHUBARB. 



257 



after planting, a few of the lai'geat and first- 

 formed leaves, with their foot-stalks attached, 

 may be gathei'ed for use; but this gathering 

 should not commence too early in the season, 

 because in that case the plants would be weak- 

 ened. From the third year, as long as the plan- 

 tation lasts, it may be gathered with freedom. 

 A plantation in a good soil, and not overmuch 

 deprived of its foliage, will last from ten to fif- 

 teen years; but the former period is more 

 consistent with good management, because 

 plants under that age will be more vigorous, 

 and this will admit of a rotation taking place in 

 the ground. When the leaves are about half ex- 

 panded they may be taken ofiFfor use ; but wheie 

 the largest returns are expected, as in the case 

 of market-gardens, they should be allowed to 

 attain their full size. In removing them, they 

 should be pulled off close to their base, and not 

 cut, to prevent an unnecessary escape of sap, 

 which in all succulent plants flows more co- 

 piously from a clean cut than from one slightly 

 lacerated or torn ; the foot-stalks should then 

 be separated from the leaves, and tied up in 

 bundles of from six to twelve in each, in which 

 state they are fit for the kitchen. The London 

 market-gardeners' practice of growing rhubai'b 

 is to manure the ground heavily; established 

 plants are taken up and divided into as many 

 pieces as they have ey«s or buds ; iiiese are 

 planted in March at 4 feet apart, and by autumn 

 they will have produced roots from 6 to 12 lb. 

 in weight. They also, in like manner, cut up 

 the roots that have been taken up and forced 

 during winter, and with them form new planta- 

 tions in spring. 



Forcing. — No plant is more easily forced than 

 this, and in consequence it is had fit for use 

 from the beginning of December until it comes 

 into season in the natural ground. The London 

 practice is to dig long pits, in any convenient 

 part of the ground, to the depth of 2 or 3 feet, 

 introducing 18 inches of hot dung. The roots, 

 being taken carefully and entirely up, are set 

 upon this dung closely packed together, having 

 a sufficiency of mould worked in around them, 

 to keep them excluded from the air. These 

 pits are then hooped over and covered with 

 mats, and over that 6 inches of straw. Wattled 

 hurdles are also employed to place over them, 

 and over these a covering of straw or dry litter 

 in thickness more or less according to the state 

 of the weather. Mr Cuthill remarks that in 

 wet seasons rhubarb, when forced in the open 

 ground, is deficient in flavour compared to what 

 it is in dry and rather frosty seasons; and that 

 the stalks are full of watery juices, which the 

 roots takes up, and which the leaves cannot 

 throw off or assimilate in consequence of being 

 deprived of light and air, and that in such sea- 

 sons the leaves often rot off entirely. This has 

 led some market- gardeners to adopt means of 

 keeping the roots dry, and to this end they pack 

 the roots in rather dry mould, and place them 

 on the floors of long sheds, and cover the crowns 

 . to the depth of 2 feet with tree leaves. This is 

 a much better method than forcing in the open 

 air ; but where such quantities are forced as are 

 produced by the London commercial growers, 



an immense extent of shed room would be re- 

 quired. A much better way would be to place 

 the roots upon a slight dung-bed, and to cover 

 the whole with a portable roof constructed of 

 boarding,laid in an imbricated manner, as shown 

 at fig. 62, as used by us for protecting celery. 

 The predilection which the London growers 

 have for coverings of mats and straw has not 

 one merit to recommend it, is sanctioned only 

 by an antiquated and absurd prejudice of long 

 standing, and entails a considerable expense in 

 labour and material, which might be saved by 

 a very limited amount of ingenuity. Forcing in 

 private establishments is in most cases better 

 done. Our own practice is to take up the first 

 set of roots as soou as the leaves have died 

 away, to remove them to the under beds of a 

 mushroom-house, to >• warm cellar, or to an 

 apartment behind one of the pine-stoves, as al- 

 ready described under the article Seakale, p. 

 1 06 ; and those who have not these conveniences 

 may set the roots on the floor of an early peach- 

 house or vinery, or even behind the flues or hot- 

 water pipes, covering the roots with soil to ex- 

 clude air and retain sufficient moisture around 

 them, and to allow the leaves and foot-stalks to 

 develop themselves in all the light such places 

 afford. Some attach importance to growing 

 rhubarb in the dark, with a view to blanch it. 

 This process has no other effect than that of 

 greatly deteriorating the flavour of the crop. 



A temperature as low as that recommended 

 for sea-kale, p. 106, and similar treatment in 

 every respect except that of blanching, is all 

 that is reqmred for producing rhubarb in its 

 fullest perfection during the winter season. 



To save seed. — One flower stem, if left on a 

 single plant, will afford a sufficient quantity for 

 maintaining a succession of young plants. In- 

 sects and diseases are unknown to the rhubarb. 



Estimate of sorts. — The original species of 

 Bheum undutatum, R. palmatum, B. Hhaponti- 

 cmm, &c., have now nearly given place to hybrid 

 varieties, possessing the merits of larger size, 

 delicacy in texture, improvement in colour, or 

 coming earlier into use : of these, the 



Elford or Bucks early scarlet is, although a 

 small-growing sort, esteemed for its brilliant 

 scarlet colour, which it retains although forced 

 in darkness. 



JBritannia rhubarb. — An early variety, and 

 possessing the rather rare merit of scarcely ever 

 throwing up flower-stems. The leaf-stalks grow 

 quite erect, and are both numerous and of large 

 size, and of a beautiful dark pink colour. 



Rui/al Albert. — Not so early as the last, nor 

 so productive, on account of the energies of the 

 roots being wasted in the support of the flower- 

 stalks which it so readily sends up, and that in 

 its earliest stage of growth. 



Mitchell's grey eagle. — A new and excellent 

 variety, originated with Mr Mitchell of Enfield. 



Randall's early prolific. — Comparatively a new 

 variety, of great merit and productiveness, as 

 yet little known in the provinces ; high coloured 

 and well flavoured. 



Myatt's Linmceus. — Of medium earliness, 

 yielding large crops of leaves. 



Myatt's Victoria. — The latest, with the excep- 



