A large variety, nearly of the size of Myatt's Victoria. It is described as being less acid than the last named, and of a fine, rich, aromatic flavor.
Early Prince Imperial.
Stalks of medium size; recommended by D. T. Curtis, Esq., Chairman of the Vegetable Committee of the Massachusetts Horticultural Society, as in all respects the best flavored of any variety ever tested; and commended for general cultivation, as particularly adapted to the wants of the family, if not to the wishes of the gardener, to whom size and productiveness are more than flavor. It invariably turns red in cooking, which makes it preferable for the table as a sauce. When cooked, it is of the color of currant-jelly, and remarkably fine flavored.
In 1862, it received the first prize of the Massachusetts Horticultural Society, as the best for family use.
Elford. Thomp.
Buck's Rhubarb.
An early sort, well adapted for forcing. The stalks are rather slender, covered with a thin skin of a bright-scarlet color; and their substance throughout is of a fine red, which they retain when cooked, if not peeled,—a process which, owing to the thinness of the skin, is not considered necessary. Even when grown in the dark, the stalks still preserve the crimson tinge. It was raised from the seed of Rheum undulatum.
Hawke's Champagne.
A new variety, said to equal the Prince Albert in earliness, and also to be of a deeper and finer color, and much more productive. It forces remarkably well; is hardy in open culture; and commands the highest market prices, both from its great size, and fine, rich color.
Mitchell's Royal Albert. Thomp.