RHUBARB.
In some parts of the United States rhubarb or pie plant is grown in very considerable quantities for market purposes, and with profit. Its culture is extremely simple. It is merely necessary to plant seed or roots, and to have the plants about 4 feet apart each way in a permanent bed. The plant is a perennial, lasting for many years. It is a rank feeder, and the more manure given it, the larger and more succulent will be the young shoots. The roots should be divided every five years, as they finally become too large. The demand for rhubarb continues through the spring and into summer, and large quantities are canned for pie-making. Five leaf stalks make a large bunch. It is worth $2 to $3 per 100 bunches, wholesale.
RADISH.
Johnson & Stokes' Olive Scarlet, the Earliest Radish.
Farmers who retail their produce should raise radishes. Rich ground and abundant moisture are the requisites for quick growth, and upon quick growth depends good quality. Slow-growing radishes are hot and pithy. The early sorts are best for spring, but the so-called summer radishes are best for warm weather, as they are not so liable as the early kinds to become pithy. Enormous quantities of winter radishes are grown in autumn, for use and sale during the winter months. They are kept in sand, like other roots.
