98 AMERICAN KITCHEN GARDENER. 
the leaves, be considered as preparing a reserve of nourishment for tha 
roots. 
Blanching. — u The advantages of blanching the stalks of rhubarb, for culi¬ 
nary purposes, have been pointed out by T. Hare, Esq.— Hort. Trans, vol. 
ii. 4 These are two-fold, namely, the desirable qualities of improved ap¬ 
pearance and flavor, and a saving in the quantity of sugar necessary to ren¬ 
der it agreeable to the palate, since the leaf-stalks, when blanched, are infi¬ 
nitely less harsh than those grown under the full influence of light, in an 
open situation. 5 It may either be blanched by earthing up the roots early 
in spring, or earthen pots may be used, as in blanching sea-kale. 
Taking the stalks. — 4 ' Remove a little earth, and, bending down the leaf 
you would remove, slip it off from the crown without breaking, or using the 
knife. The stalks are fit to use, when the leaf is half expanded; but a 
larger produce is obtained by letting them remain till in full expansion, as is 
practiced by the market-gardeners. The stalks are tied in bundles of a 
dozen and upwards, and thus exposed for sale. 
To save seed.— u Leave one or two of the strongest flow T er-stalks to per¬ 
fect their seeds, which they will do in July and August. 
Use. —“ The two first species are cultivated entirely, and the third, in gar¬ 
dens, principally, for the petioles of the root-leaves, which are peeled, cut 
down, and formed into tarts and pies in the manner of apples and goose¬ 
berries. The B. hybridum affords the most abundant and succulent supply 
for this purpose. 55 — Loudon. 
RUE. 
Ruta graveolens .— Rue , Fr.— Rante , Ger. 
This is an under-shrub, an evergreen, which prefers a light soil, and is 
easily propagated by cuttings or seeds. Mr. Armstrong says, 4 * its beauty is 
much increased by lopping the branches close to the earth every fouith 
year. 57 
Use. —Boerhaave recommends the leaves of rue as of great service to per¬ 
sons of cold, phlegmatic habits; as they quicken the circulation, dissolve vis¬ 
cid or tenacious juices, remove obstructions, and promote the fluid secretions 
Mr. Wilson, in his Economy of the Kitchen Garden , says, “The most effec¬ 
tual remedy for expelling worms, that has ever come under my observation, 
was effected by an intusion of the tops of rue, given in gin to the patienl, in 
thr morning, fasting. 57 
