The new rhubarb culture; a complete guide to dark forcing and field culture, how to prepare and use rhubarb . ore attractive than that grown in the light; ifnot forced too hard it possesses a bright cherry or ox-blood color, and the leaf is very small. That grownin daylight possesses a darker aud duller color some-what mixed with green, and the leaf is large, as whengrown in the open air. The contrast in leaf develop-ment, both in size and color, is very striking. The wasteproduct is, in the one case, large, in the other almostnothing. SUMMARY. * * * Summing up these fragments, I wishto impres
The new rhubarb culture; a complete guide to dark forcing and field culture, how to prepare and use rhubarb . ore attractive than that grown in the light; ifnot forced too hard it possesses a bright cherry or ox-blood color, and the leaf is very small. That grownin daylight possesses a darker aud duller color some-what mixed with green, and the leaf is large, as whengrown in the open air. The contrast in leaf develop-ment, both in size and color, is very striking. The wasteproduct is, in the one case, large, in the other almostnothing. SUMMARY. * * * Summing up these fragments, I wishto impress upon every one who has a garden with rhu-barb in it, the fact that he and his family may be enjoy-ing in February and March of next year, a more beauti-ful product than ever grows in the open ground. To doit he will need to transfer a few roots to a dark cornerof the cellar after they have frozen in the fall, packing alittle fine mellow earth about them, and then simplysee that the plants are kept moist. Whoever owns agarden with no rhubarb in it, should see that some is EXPERIMENTS IN RHODE ISLAND. 57. 58 THE NEW RHUBARB CULTURE. planted there forthwith. A warm cellar will hasten thecrop; but a moderately cool one, will give a tiner productand probably a better yield. The length of time betweenplanting and harvesting varies from less than threeweeks to more than two months, depending chiefly uponthe temperature. xVllowing the roots to freeze in thefield will greatly facilitate forcing. Large roots shouldyield five to 10 pounds per plant; and every 10 ounces ofthat yield will make a delicious pie. Note.—It is with no small degree of pleasure andsatisfaction that we append the above bulletin almostentire. Kingston was, I think, the first experimentstation to take up and verify the work as previouslyexemplified by myself. The encouragement thus giventhis new industry will be of vast importance to thepeople at large not only as producers, but also to theconsumers of the produc
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