The soil for rhubarb should be deep, and there is little danger of having it too rich. Like asparagus the seedling plants of rhubarb can be grown and transplanted. Ten to twelve good hills are sufficient to produce all the rhubarb required by the average family, and these are most easily established by planting pieces of roots taken from another bed. Good roots may be secured from dealers and seedsmen at about $1.50 a dozen. The old hills may be divided in the early spring or late fall by digging away the earth on one side and cutting the hill in two with a sharp spade, the part removed being used to establish a new hill. The usual method of planting rhubarb is to set the plants in a single row along the garden fence, and the hills should be about 4 feet apart. If more than one row is planted the hills should be 3½ or 4 feet each way. The thick leaf stems are the part used, and none should be pulled from the plants the first year after setting. Rhubarb should receive the same treatment during winter as asparagus, and the plants should never be allowed to ripen seed. The roots may be brought into the greenhouse, pit, cold frame, or cellar during the winter and forced. Rhubarb does not thrive in warm climates. The use of rhubarb is principally during the early spring for making pies and sauces, and the stems may be canned for winter use.—(F. B. 255; N. Car. E. S. 132; U. Id. E. S. 10.)
RUTA-BAGA (SWEDES).
The culture of the ruta-baga is the same as for the turnip, except that the former requires more room and a longer period for its growth. The roots are quite hardy and will withstand considerable frost. The ruta-baga is used like the turnip, and also for stock feed. Two pounds of seed are required for one acre.—(F. B. 255; Mich. E. S. 6.)
SALSIFY (VEGETABLE OYSTER).
Sow seeds of salsify during the spring in the same manner as for parsnips or carrots. At the South, a sowing may be made in summer to produce roots for winter use. One ounce of seed is required to plant 100 feet of row, and on a large scale 10 pounds to the acre. After the plants are well established they should be thinned sufficiently to prevent their crowding. The cultivation should be the same as for parsnips or carrots, and frequent use of a wheel hoe will avoid the necessity for hand weeding. Salsify may be dug in the autumn and stored or allowed to remain in the ground during the winter, as its treatment is the same as for parsnips. Salsify is a biennial, and if the roots are not dug before the second season they will throw up stems and produce seed. It is of a weedy nature and care should be taken that it does not run wild by seeding freely. Salsify is deserving of more general cultivation, as it is one of the more desirable of the root crops for the garden. The uses of salsify are similar to those of the parsnip, and when boiled and afterwards coated with rolled crackers and fried in butter it has a decided oyster flavor, from which the name vegetable oyster is derived.—(F. B. 255, 295; N. Car. E. S. 132; Idaho E. S. 10.)
SCOLYMUS.
Scolymus is a vegetable with spiny, thistle-like leaves, from Spain, with roots much like a small parsnip and keeping equally well in winter.—(S. Dak. E. S. 68.)
SKIRRET.
This is called "Zuckerwurzel" (Sugar root) in Germany. The plump, fleshy roots are sweet and used boiled during winter, the same as Salsify.—(S. Dak. E. S. 68.)