Rhubarbe. Rhabarber.

No. 1269. - Rhubarb is a perennial plant, and is cultivated almost exclusively for its leaf stalks. The root leaves are large, round, heart-shaped, and deep green in color, being more or less blistered.

The leaf stalks are large, furrowed, succulent, and of a pale green color, often stained or finely spotted with red, and varying from two to three inches in diameter at the broadest part, and from one to three feet in length. The stalks are used for pies, tarts, jellies, and for various medicinal purposes. The juice makes a tolerably palatable wine.

Culture

No. 1270. - Rhubarb succeeds best in deep, and somewhat retentive soil; the richer its condition, and the deeper it is stirred, the better. Sow the seeds in drills, cover them with one inch of soil, and thin out the plants to six inches apart. Trench a piece of ground in the fall, manure it well, and transplant the young plants in the trench, three feet apart each way. Cover them with leaves during the first winter, and give them a dressing of coarse manure every fall. The stalks should not be plucked until the third year and the plant should never be allowed to run to seed. Seeds can never be relied upon to produce the same variety. The varieties are quite numerous, but those of good quality are limited in number.

Downing' S Colossal

No. 1271. - This is one of the best and largest varieties, having a fine, rich, aromatic flavor. Stalks of medium size are the best for family use. They turn red when cooking. When stewed it resembles currant jelly in color.

Elford

No. 1272. - An early sort with slender stalks that are covered with a thin bright scarlet colored skin. The flesh is of a reddish color, which is retained when cooked, if the skin is not peeled off, a process which is unnecessary.

Hawk' S Champagne

No. 1273. - A variety as early as the Prince Albert, of a deeper and finer color, but more productive and larger.

Wyatt' S Linneous

No. 1274. - A medium sized, very early and productive variety, that is highly flavored and but slightly aciduous. The skin is thin and the flesh tender.

Wyatt' S Victoria

No. 1275. - A productive variety, with large leaf-stalks, about three inches broad and over two feet long. They are reddish at the base and are often finely spotted with red to the nerves of the leaves. The skin is thick and the flesh is not very highly flavored.

Cahoon

No. 1276. - The stalks are short and thick, the skin being thick and green. The texture is coarse and the flavor harsh and strong. It is seldom cultivated for culinary purposes, being used principally in the manufacture of wine. The juice is pressed from the stalks, and to each gallon three and a half pounds of sugar is added. The wine is quite palatable, but lacks the fine aroma of grape wine. Any of the other varieties may be used for wine, sugar being added according to their sweetness.