The new rhubarb culture; a complete guide to dark forcing and field culture, how to prepare and use rhubarb . Bunch of Majimoth Red. sorts as soon as it appears in the market. For winterforcing it is preferred by many growers to any otherkind. It is a steady yielder throughout the season, andgives comparatively little trouble with the seed stalks. St. Mariins.—This variety is of English origin, andhas been highly recommended, but practical tests do notseem to support its claims to favor. Introducers ascribedto it a delicious, nutty or spicy flavor, but the Ontarioexperiment station considered
The new rhubarb culture; a complete guide to dark forcing and field culture, how to prepare and use rhubarb . Bunch of Majimoth Red. sorts as soon as it appears in the market. For winterforcing it is preferred by many growers to any otherkind. It is a steady yielder throughout the season, andgives comparatively little trouble with the seed stalks. St. Mariins.—This variety is of English origin, andhas been highly recommended, but practical tests do notseem to support its claims to favor. Introducers ascribedto it a delicious, nutty or spicy flavor, but the Ontarioexperiment station considered its quality poor, and stalkswere not ready for use until from three to six days after VARIETIES AND STATION TESTS. 107 Linnaeus. It is, however, a productive kind, and thestalks are large, and of good appearance. Monarch.—A Boston seedsman introduced a Scotchimportation of rhubarb about fifteen years ago under. Hill of St. Martins. the name of Monarcli. For several years it was awardedfirst prize at the exhibitions of the Mass. HorticulturalSociety, as the largest and finest variety. On one occasionthe twelve stalks shown weighed 28 pounds, leaves off.
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Keywords: ., bookcentury1900, bookdecade1900, bookpublishernewyo, bookyear1901
