Rhubarb 



37 



the ground does not' freeze deep, and removing the cover- 

 ing early in spring, it is sometimes possible to hasten the 

 growth and get an earlier first yield. Sometimes barrels 

 or boxes are put over the crown in autumn and banked 

 with leaves or manure for the purpose (Fig. 212). The 

 best results for the early market, however, are obtained by 

 forcing the roots under glass or in a cellar. Strong fresh 

 roots are dug in autumn and set close together on the 

 ground in the forcing-house, the spaces between packed 

 with earth, and the 

 roots allowed to 

 freeze thoroughly be- 

 fore heat is turned 

 on. For the spring 

 crop the roots may 

 remain frozen for 

 some weeks. Market- 

 able stalks should be 

 produced in five or 

 six weeks. Sometimes the roots are forced in the dark 

 in a cellar, having been taken up in autumn and frozen; 

 leaf -blades do not develop, and the stalks have a tender 

 pink semi-blanched appearance, but they are not improved 

 in quality thereby. Forced roots are usually discarded. 



9. Young rhubarb seedlings (X about %). 



The Rhubakb Plant 



Rheum, a genus of the Buckwheat Family, Polygonaceae, 

 strong perennial herbs of about 25 species, in Asia. Some of 

 them are more or less planted as ornamentals, prized for their 

 strlliing masses of large root-leaves and sometimes for their 

 towering panicles of numerous flowers. 



R. Rhaponticum, Linii. Sp. PI. 371. Common Rhdbakb. 



