THE RHUBARB. 



687 



depth, and about the same distance apart every way, the upper part of the 

 hole being filled in with light soil or wood ashes ; or they may be planted 

 while the ground is being trenched, covering it to the depth of eighteen 

 inches. March is the season for planting, and the soil should be rich, free, 

 moist, and at least two feet deep. The roots, that is the part produced 

 between the top of the cutting and the surface of the ground, and which 

 may be called a blanched stem, will be fit for use at the end of the first 

 autumn, when the leaves have decayed ; but they will be much stronger at 

 the end of the second autumn. They ought never to be allowed to remain 

 longer than three years^ nor to ripen seed, otherwise the roots become 

 tough and disagreeable to use. A portion ought to be planted every year, 

 to come in in succession. In taking the crop, begin at one end of a row, and 

 dig down as far as the roots have penetrated, so as to take up every particle 

 of root, for the least fragment left will send up leaves the following year. 

 For this reason many gardeners grow their horse-radish always on the same 

 spot of ground ; trenching up one-half every winter ; and selecting the 

 larger roots, and laying them up in sand, or earthing them up in a shady 

 border, for use, and leaving the smaller roots in the bottom of the trench 

 for next year's crop. In whichever way horse-radish is grown, the soil 

 ought to be deep, rich, and moist, in order that the growth may be rapid 

 and the root succulent ; the flower-stems should be cut off as soon as 

 they appear, because they deprive the root of nourishment which would 

 otherwise be sent doAvn to it ; and the crop should not be allowed to stand 

 more than two years, or at most three, otlierwise the roots will become 

 filled with woody fibre, sticky, and unfit for use. 



1548. Lepidium latifdVmm Z/., a cruciferous annual, a native of Britain 

 on the sea-coast, has roots resembling those of the horse-radish, which may 

 vrey well be used as a substitute ; the leaves are excellent as greens, and 

 not bad in salads. 



Sect. IX. — Condimentaceous Esculents. 



1549. Condimentaceous esculents are such as in cookery are always used 

 with pastry in the form of tarts, pies, puddings, &c. ; or preserved in sugar, 

 or pickled in vinegar. Though fruits are chiefly employed in these prepa- 

 rations, yet we have as substitutes the rhubarb and the Oxalis crenata for 

 tarts, pies and puddings, and the angelica for preserving in sugar, and the 

 samphire for pickling. The prmcipal plant belonging to this section, how- 

 ever, is the rhubarb, which, though scarcely known as a tart plant in the com - 

 mencement of the present century, is now become generally cultivated for 

 that purpose, even in the garden of the cottager. The other plants of this 

 section occupy but a very small space in the herb-ground. 



SuBSECT. I. — The Rhubarb. 



1550. The Rhubarb, Rheum L. (Rhubarbe Fr.)^ is a polygonaeeous 

 perennial, a native of Tartary, and other countries of the East, of w hich 

 there are several species, hybrids and varieties, in culture for the petioles of 

 the radical leaves. These are peeled, cut into small pieces, and pat into 

 tarts and pies, in the manner of gooseberries and apples, or, like them, baked 

 whole in a dish. A wine is also made from them, and they are also pickled 

 and preserved. There are a great many different kinds in cultivation, and 

 every year produces some new sort ; but those considered the best at the 



Y y2 



