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.