RHUBARB.
There are several varieties of rhubarb now in cultivation.
The Victoria, Mammoth, and Scotch Hybrid, all of which (if they be really distinct) are fine and large, under proper culture. There is much of the old inferior kind, which generally affords only small short leaves, and which is of no value, compared with the large varieties. The method of growing is very simple, and yet the value of the plant depends mainly on right cultivation.
Propagation is by seeds, or by dividing the roots. By seed is preferable. The idea that the largest kinds will not produce seed is incorrect. We raised four or five quarts of seed from a single plant of the largest variety, in one season. Young plants are suitable for transplanting after the first year's growth. They should be set three feet apart each way. The soil should be thoroughly enriched and trenched two feet deep, with plenty of well-rotted manure in the bottom, and mixed in all the soil. Plant the crowns two or three inches below the surface to allow stirring the ground in the spring, without injury. After this they will only want enriching with well-rotted manure in rather liberal quantities, worked in with a fork in the fall or spring. Covering up with manure in the fall is good. Those who raise the largest leaves, lay bare the crowns in spring, and with a sharp knife, remove all the smaller crown-buds. The leaves will be greatly reduced in number, but increased in size. We have often seen a single stem of a leaf that weighed a full pound.
The roots live many years. We know a single root, in St. Lawrence county, N. Y., from which we ate pies and tarts twenty-two years ago, and which is now so vigorous as to yield more than a supply for two families through the season. The only care it has ever had, has been liberal supplies of well-rotted manure. The seed stocks have generally been broken off. They should always be, unless you wish to raise seed, then save one or two of the strongest. New crowns come out on the sides, from year to year, until each plant will cover a considerable space. The one mentioned, as being twenty-two years old, has never been moved during the whole time. It is not the giant kind, but the leaves are large and long. Rhubarb has a better flavor and requires much less sugar, by blanching. This is best done by placing an old barrel, without a bottom, over the hill as it begins to grow. The leaves will grow long, with white tender stems. Use it when the leaves are half or full grown, as you please.