Rhubarb admits of being forced very readily, and thus will take the place of apples in pastry. The same practice and conveniences as are recorded in the November No. (1857) for asparagus, will apply to this in all the detail; but farther, if the plants be in the open garden, they may be forced where they are located by simply covering barrels over them, and heaping around and above with hot stable manure and tree leaves mixed, sufficient to maintain a temperature of about 60° inside the barrels. Be careful that the heat does not become too great, or the roots will be scalded. Some two weeks will be gained in the stalks being earlier ready for use by the covering with barrels alone, provided they are kept on all winter. It will be understood here that the development is carried on in the dark, and the plants will require to be fully exposed to light and air when the growth becomes weakened. The blanching; of rhubarb in this way renders the texture so brittle and tender, that peeling is unnecessary; the acid is more sprightly, and the astringent taste reduced, while in the red colored kinds the color is a beautiful pink, or carmine.

There are many varieties in cultivation, but the following will answer all purposes and are the best.