FORCING DEPAUTMKNT. 431 



FORCING OF RHUBARB. 



The stalk of Rhubarb being an excellent esculent 

 for making tarts when blanched, this vegetable is 

 extensively cultivated for the purpose in most fami- 

 lies ; and there are few tables at which this is not a 

 favourite dish, in the early part of the season. Rhu- 

 barb is likewise a vegetable that can be brought to 

 perfection by artificial means, with less trouble and 

 expense than most vegetables that are accelerated, 

 as heat and moisture are the most essential neces- 

 saries for the invigoration and maturity of this plant, 

 sun and light not being requisite for its growth ; as, 

 in short, the foot-stalks and leaves will grow and 

 develope as strongly by being excluded totally from 

 the light. A large supply of Rhubarb may be con- 

 tinued from December, until its season is over in the 

 natural ground. Therefore, to accelerate this herb, 

 the roots should be taken carefully up, and packed 

 closely together in boxes, from two to three feet 

 long, and from a foot to 18 inches wide, and about 

 the same proportion in depth. The interstices 

 between the roots should be filled with sandy loam, 

 which should be washed in amongst them by a good 

 watering, and then placed along the top of one 

 of the hot- water pipes or flues, in any of the forcing- 

 houses that are at work, or in the Mushroom-House. 

 The plants should be well supplied with water, and 

 as soon as the buds begin to vegetate, a box should 



