Vegetable Growing in Colorado. 
29 
Planting .—Good strong one-year-old roots are the kind usu¬ 
ally used for planting out permanent plantations. Such roots may 
be obtained from seedsmen or they may be grown by planting the 
seed. The latter method is cheaper, but requires one year longer. 
When ready to plant, rows are laid out four or five feet apart 
and the plants set rather deeply, two or three feet apart in the row. 
The crowns of the plants are covered two or three inches deep with 
soil. The plants should be set deep enough so after covering there 
is a slight depression over the crowns. The roots are set out early 
in the spring. 
Cultivation ,—The crop should be carefully cultivated and liber¬ 
ally fertilized until it reaches bearing age. This is one or two years 
after the plants are set. It is better to wait until the plantation is 
two years old, as the roots will be stronger and better able to with¬ 
stand the removal of the leaves. 
After the plants reach bearing size, cultivation is usually de¬ 
layed until after the harvest period in the spring. Then a heavy 
dressing of stable manure should be given and cultivation given 
throughout the remainder of the growing period. Seed stalks must 
not be allowed to mature, as they are a heavy drain on the vitality 
of the plants. 
Forcing Rhubarb .—Rhubarb may be forced in greenhouses, 
cellars or hotbeds with very little trouble. One thing, however, is 
necessary before this can be done. The roots must have a rest pe¬ 
riod and it is better if they can be thoroughly frozen for three weeks 
or more. Regardless of the method of forcing, strong, vigorous 
roots should be used. 
When forced in greenhouses the roots are placed as close to¬ 
gether as possible on the ground and covered with soil. In a short 
time the leaf stalks appear and are soon ready for harvesting. 
Light is not necessary for the growth of rhubarb under such con¬ 
ditions, but when grown in the dark, the stems are inclined to be 
long and slender. For this reason excellent rhubarb can be grown 
under the benches in a greenhouse where the benches are used for 
other plants, or in a cellar. 
When grown in a cellar, the roots are simply placed in sand or 
soil and moisture applied in proper quantity. A temperature of 
from 45 0 to 6o° Fahrenheit is best for forcing this vegetable. 
When a hotbed is used, one that is comparatively cool is desir¬ 
able. 
SALSIFY. 
This vegetable which is popularly known as “Oyster plant/’ 
is grown for the fleshy roots which are sent to the table boiled. It 
