RHUBARB, 221 
forced in the dark; and they are at the same time tender 
and of delicate flavor. Excellent jam and jelly have been 
made from these by Mr. James M’Nab, of the Horticul- 
tural Society’s Garden, Edinburgh. Of late, two new va- 
rieties have eclipsed all former ‘kinds, viz., Myatt’s Vic- 
toria and Youell’s Tobolsk. Both yield stalks of great 
size, and which yet fad/ well when boiled or baked. A 
very useful variety is known at Edinburgh by the name of 
Culbertson’s Rhubarb. It is less apt to shoot into flower 
than most other sorts; and, although the leaf-stalks are 
small, they are very numerous The rhubarbs may be 
multiplied by dividing the roots; and this is the common 
practice; but they thrive much better when grown from 
seed. Mr. Paxton recommends sowing on a slight hotbed 
in spring, and transplanting out in rows in the month of 
May. Formerly no stalks were gathered from the seedling 
plants for the first two years; but Myatt’s Victoria grows 
so rapidly as to permit cutting even in the first season. A 
rich but porous soil suits the plant best. Where liquid 
manure can be applied to a light soil, the leaves attain a 
very large size. A portion of the crop is allowed to come 
on under the general influence of the season; but much 
also is forced, which may be done in a variety of ways. 
Some treat rhubarb like sea-kale, covering the roots allow- 
ed to remain in the ground with large pots or boxes, and 
surrounding them with fermenting stable-litter. Others 
take up the roots in autumn, pot them, and force them in 
vineries or hotbeds. Perhaps the best method is to pro- 
cure long narrow boxes, of a moderate depth, and to place 
them, packed full of roots, in a mushroom-house or cellar, 
where there is considerable temperature. The rhubar 
soon throws up its stalks; and these, being partially etio- 
lated, possess a delicacy and flavor superior to those grown 
