RHUBARB 



1833 



frozen. They may tlien be covered with, 

 litter or straw to prevent alternate freez- 

 ing and ttLawing. They may be forced 

 without freezing in hotbeds, or where 

 given higher temperature, but high tem- 

 perature gives a poor product, a smaller 

 crop and more fully exhausts the roots. 

 The roots are commonly placed in 

 position for forcing early in February, 

 the time required being from four to 

 six weeks, accordmg to the temperature 

 supplied. This varies from 45 to 75 de- 

 grees. The best yields and results are 

 obtained at the lower temperature. The 

 roots are packed closely together on the 

 ground or floor of the structure used. 

 The spaces between the roots are filled in 

 with soil. No water is required until 

 growth has started actively. It may then 

 be given freely. 



A few roots will provide a supply for 

 early home use, and may be easily forced 

 in a corner of the cellar, partitioned or 

 curtained ofe for convenience in heating. 

 A small coal oil stove or a couple of 

 lanterns will supply warmth. A large 

 dry-goods box may answer. The space 

 under the stages of a conservatory or 

 greenhouse may be also used by curtain- 

 ing or boarding up to exclude light. Or- 

 dinarily the temperature in such places is 

 higher than necessary, and the results 

 are not as satisfactory as in a cellar. The 

 roots should not be placed too near the 

 heating pipes. A small box put in a well- 

 drained place on the south side of the 

 house or other buildings may be used, 

 the warmth being supplied by a covering 

 of boards and piling manure about the 

 sides a foot or so thick, and over the top 

 to half that depth. A barrel or box so 

 arranged may be placed over a clump in 

 the garden for supplying a few early 

 sxaiHis. 



For forcing on a larger scale a good- 

 sized cellar or a cheap building made 

 for the purpose may be used, the heat 

 being supplied by a flue, a stove, or in 

 case of a permanent structure by means 

 of steam or water pipes. A shed or large 

 cold frame built of rough boards covered 

 with building paper and roofed over the 

 same way or with sash, may be used for 



the purpose It need not be over five 

 feet high at the sides, the width and 

 length being according to convenience. 

 The walls may be lower, provided walks 

 are sunken a foot or more deep through 

 the length of the shed The heat may 

 be supplied by means of a flue or a stove 

 in case the structure is of moderate size, 

 placing the stove and the pipe so as to 

 secure as uniform distribution of the 

 heat as possible. It will be desirable to 

 have the stove stand in a small vertical- 

 walled pit with ample space about the 

 sides and let the pipe in passing out- 

 ward to the end of the house and chim- 

 ney run neither close to the roof nor to 

 the ground. Placing the stove in the pit 

 secures a better circulation of the air in 

 the house and more uniform heating. 

 The ordinary King or Wilson (sheet 

 iron) heater, with the opening in the top, 

 is well suited for the purpose of heating 

 a moderate sized shed or pit. A damper 

 in the pipe near the outlet, together with 

 that on the stove, gives a very fair con- 

 trol of the heating after a little experi- 

 ence. 



In general the arrangement here de- 

 scribed is well suited to the needs of those 

 having a small conservatory or pit to 

 be heated. The heating of such without 

 too much care and expense has always 

 been a problem. When not in use the 

 heater is removed from the pit and 

 stored. If left in the pit it rusts out in 

 the course of about two seasons. 



Having the general idea as to forcing 

 rhubarb, it is an easy matter to adjust 

 the details according to the requirements 

 of the operator. In some cases rather 

 compact permanent plantings are made 

 in the soil and the house built over them, 

 giving the plants open culture during 

 summer by removing the sash or other 

 covering. Sometimes half the house 

 being forced one year, the rest the next. 



Forced rhubarb is very attractive in 

 appearance. The stalks grown in the 

 dark assume a very bright, crimson color. 

 The leaf blades remain small and unde- 

 veloped, taking on a bright yellow. The 

 quality is also very superior, having a 

 delicacy not found in the open-air pro- 



