/>. M. FERRY <{• CO’S DESCRIPTIVE CATALOGUE 
53 
fond of it. Sow in May, either broadcast or in drills; if 
the former, ten pounds, and if the latter, four pounds 
per acre. 
Rhubkrb, or Pie 
Plhnt. 
Fr., Rhubarbe . Ger., Rhabarber. , 
Rhubarb, familiarly known as Pie Plant, or Wine 
Plant, is cultivated in gardens for its leaf stalks, which 
are used for pies and tarts. Immense quantities are now 
annually sold in all the large markets. No private gar¬ 
den should be without a bed of it. 
Culture. —Rhubarb succeeds best in deep, somewhat 
retentive soil. The richer its condition, and the deeper 
it is stirred, the better. 
Sow in drills an inch deep, 
and thin out the plants to 
six inches apart. In the 
fall, trench a piece of 
ground and manure it well; 
then transplant the young 
plants into it three feet 
apart each way. Cover 
with leaves or litter the 
first winter, and give a 
dressing of coarse manure 
every fall. The stalks 
should not be plucked till 
the third year, and the 
plant never allowed to 
exhaust itself by running 
to seed. Our seed is saved from selected plants of Lin¬ 
naeus, Giant and other improved sorts. Like the seeds 
of fruit trees, seed cannot be relied upon to reproduce 
the same variety. 
RICE, AaZI L.D. 
Zizania aquatica. 
An annual which sows itself in the fall, about the middle 
of September, lies dormant all winter, in spring com¬ 
mences to sprout as soon as the water gets warm, reach¬ 
ing the surface during the first half of June. It grows 
very rapidly, in one to four feet of water, ripens late in 
August or early in September. It should be planted in 
the fall, before ice forms, broadcast, from a boat, in two 
or three feet of water, having a mud bottom. It has 
been successfully planted through the ice in winter and 
in the spring, but it succeeds best when planted in the 
fall. As an attraction for wild fowl, it cannot be equaled. 
In large ponds and lakes it purifies the water, affords a 
refuge for the small fry from the large fish, as well as 
furnishing the small fry plenty of food from the ani- 
malculac upon its stalks; for planting in fish ponds it is 
especially desirable. It also does well along the shores 
of marshes, and makes a good hay. In the South two 
crops can be cut, and all cattle are very fond of it. 
Shlsify-¥egethble 
Oyster. 
Fr., Salsifis. Ger., Ha/er-ivurzel. 
The long, white, tapering root of Salsify resembles a 
small parsnip, and when cooked is a good substitute for 
oysters, having a very similar flavor. 
Culture. — It succeeds best in a light, well enriched 
soil, which should be stirred to the depth of twelve or 
fourteen inches. If it is necessary to use manure, it 
should be very fine and well rotted, for if it is fresh and 
coarse the roots will grow irregular and ill shaped. Sow 
early and quite deep, and give the general culture 
recommended for the parsnip. The roots are perfectly 
hardy, and may remain out all winter, but should be 
dug early in the spring, as they 
deteriorate rapidly after growth 
commences. Store a quantity for 
winter use in sand. 
SPINHGE. 
Fr., Epinard. Ger., Spinat. 
The Spinage is very hardy, ex¬ 
tremely wholesome and palatable, 
Savoy Leaved. 
and makes a delicious dish of 
greens, retaining its bright green 
color after cooking. 
Culture. —Should be planted in 
very rich ground, the richer the 
better. Sow in drills one foot apart, Salsify. 
and commence thinning out the plants when the leaves 
are an inch wide, and all should be cut before hot 
weather, or it will be tough and stringy. For early 
spring use, the seed should be sown early in autumn. 
In the Northern States, the plants will require a slight 
protection of leaves or straw, but in the Southern States, 
no protection is necessary, and they will continue their 
growth most of the winter. 
Savoy Leaved.—The earliest variety. Plant of up- 
Round Summer. 
right growth with fine leaves, which are savoyed like 
those of a cabbage. It comes quickly to a suitable size 
for use, but soon runs up to seed. 
Round Summer.—This variety is generally pre¬ 
ferred for early spring sowing, and is the most popular 
with our market gardeners; the leaves are large, thick, 
and fleshy, not quite so hardy as the Prickly, but stands 
the winter very well. 
mproved Thick Leaved. 
Improved Thick Leaved.—An improvement on 
the preceding, with larger and thicker leaves, and of 
more substance. Particularly recommended for market 
garden use. 
