220 KITCHEN GARDEN. 
spontaneously in streams, and beds should be estab.ished 
wherever there isa good spring of running water. A little 
spot of low ground, capable of being irrigated, can be turn- 
ed up with the spade in the spring, and sown with seed, or 
set out with plants. The water may be turned on and off 
at pleasure, and all the further culture consists in keeping 
them clear-of every kind of weed, and preventing their be- 
ing injured or destroyed by drought. 
It may be here observed that the wild Pepper Grass 
(Lepidium virgimcum), which grows spontaneously almost 
everywhere in the United States, is a species of cress. 
See Farmers’ and Planters’ Enéyclopedia, article Ameri- 
can Cress. 
Of Ruvsars (Rheum), several species and many varie- 
ties are cultivated for the purpose of supplying materials 
for tarts, the foot-stalks of the leaves being well adapted 
for that purpose, and coming into use at a most convenient 
season, when apples are becoming scarce. R. rhaponticum 
with red stalks, and palmatum with green, were the spe- 
cies first employed, and these are still occasionally used ; 
but the sorts now preferred are seminal varieties, mostly 
allied to R. hybridwm and R. undulatum. The follow- 
ing are worthy of notice :— 
Wilmot’s, Buck’s 
Gigantic, Culbertson’s. 
Elford. 
Of these, the editor of the Horticultural Register prefers 
the first two, the former as being excellently suited for 
forcing, and the latter as growing to a large size without 
ravkness. The stalks of Buck’s Harly and the Elford are 
of a bright scarlet color, which they retain even when 
