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LXVIII. On the Advantages of Blanching Garden Rhubarb 

 for culinary Purposes. By Thomas Hare, Esq. F.L.S. fyc. 

 Assistant Secretary. 



Read May 7, 1816. 



The advantages derived from blanching Garden Rhubarb 

 for culinary purposes are two-fold, namely, the desirable quali- 

 ties of improved appearance and flavour, and a saving in the 

 quantity of sugar necessary to render it agreeable to the pa- 

 late, since the leaf-stalks when blanched are infinitely less 

 harsh than those grown under the full influence of light in an 

 open situation. The following accident led to the observa- 

 tion of this fact. 



Early in the spring of 1815, a trench was dug in the 

 Chelsea Botanic Garden, a part of which ran through a 

 bed of Rhubarb ; and the mould, according to the common 

 practice, was thrown up in thick heaps upon the sides of 

 the trench. At a period somewhat later than that at which 

 the leaves of the Rhubarb usually begin to appear, the 

 Rhubarb, which had been deeply covered on the sides of the 

 trench, was observed to be heaving up the mould in large 

 clods, and at length developing its natural character. The 

 stalks which had thus become blanched were submitted to 

 the ordinary treatment for the table, and were found to 

 possess the peculiar advantages which have just been noticed. 



