The new rhubarb culture; a complete guide to dark forcing and field culture, how to prepare and use rhubarb . metimes sown in the fall and willstart a little earlier in the spring by that method, butwill not come up so evenly. In thinning, some allowancemay be made for the variety grown. The Linnaeus willdo very well two feet apart in the rows, the rows beingfour feet apart. The Victoria and other large kinds dobetter and are also more easily cultivated four feet aparteach way, while the Mammoth and other giant kindsmay be grown to advantage 4x5 feet. The Seed Bed should be on moist loamy soil
The new rhubarb culture; a complete guide to dark forcing and field culture, how to prepare and use rhubarb . metimes sown in the fall and willstart a little earlier in the spring by that method, butwill not come up so evenly. In thinning, some allowancemay be made for the variety grown. The Linnaeus willdo very well two feet apart in the rows, the rows beingfour feet apart. The Victoria and other large kinds dobetter and are also more easily cultivated four feet aparteach way, while the Mammoth and other giant kindsmay be grown to advantage 4x5 feet. The Seed Bed should be on moist loamy soil, welldrained but not suffering greatly from drouth. Itcannot be made too ricli, aud nothing is better thanplenty of well rotted stable manure supplemented witha sprinkling of nitrate of soda. The drills for seeds 126 THE NEW RHUBARB CULTURE. should be about one inch deep. They may be coveredwith a hoe, and should be well pressed down with thefoot. The cultivation of the young plants consists mere-ly of keeping the soil about them light and free fromgrass and weeds. In a small patch this work can be done. Seedling and Root Cutting. with a hoe and rake, and a little hand weeding is neces-sary before the plants get large enough to shade therows. Directions for propagation from roots and fromseed, sown either under glass or in the open ground,are given in Part I. There is but little essential diifer-ence between a well grown seedling root and a wellselected cutting from an overgrown hill. But the rootclumps sometimes sold for transplanting, resemble a mis-shapen club more than a plant, and will make slowgrowth. Thrifty, branching roots are best. TliG Food Value of rhubarb seems to consist almostentirely in its tonic properties obtained from the minci-almatters which give it its acid quality. The food analy- HINTS AND HELPS. 127 sis made at Storrs experiment station, 1891, shows thatthe stems contain per cent of water, leaving for the nutritive and flavoring constituen
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