The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1895-08-21
TWO USEFUL PLANTS.
A Common Sense Talk About the Culture
of Sage and Rhubaib.

Common sense l8lk ApouG LILO SutuA "
of Sage and Rhubafb.
A World correspondent has the follow
ing to say concerning two plants of im-
portance, which are however. often omit
ted in the farmers garden:
Rhubarb and sage are not only medicinal
plants. but are also classed among onr
useful culinary vegetables These two
very useful plants are generally raised
from seed when grown extensively, though
they may be propagated from divisions OF
the roots, and sage will also grow from
slips or cuttings The latter process
however, is resorted to only when O few
plants for private use are required. The
seeds of each of these plants should be
fresh, or they will not germinate freely
and disappointment will be the result
The farmer may sow his own seed If he so
desire, for they ripen very freely in this
climate. The soil must be rich for both
these plants.
The seeds of sage may be sown in April,
MAY or June scattered thinly in shallow
drills two and one half or three feet apart
for field culture and about two feet apart
in the garden patch. These must be kept
clear of weeds. and the early sowing will
bear twice cutting, the late onl y once.
Though garden sage is perennial under
shrub, it is, believe, mostly treated as
an annual or biennial, and after one or
two crops the ground is plowed up again.
The sage family (Salvia) is very extensive,
and some species are beautiful flowers.
Saliva splendens. or scarlet sage of the
flower garden. is of this class. Only the
broad leaved sage (Salvia officinalis) should
be sown for either market or family use.
Sage comes to perfection the first year:
Sage is in great demand in the fall by
sausage makers, and in many sections
complaints are made that they are una
BILE to procure enough for their purposes.
It is also in great demand for the stuffing
and dressing of poultry. Sage tea is q
tonic and eXhilarating to the spirits 1t
is sudorifc, aromatic, astringent and
antiseptic. Some use it in their families
as q substitute for Chinese tea, and l
have yet to learn that such family or
any member of it was ever attacked with
chills and fever, or the intermittent
called fever and ague. Therefore, hold
that it's properties are most invaluable.
Rhubarb generally will not have ac-
quired sufficient strength till the fourth
or fifth year from the seed. If one or two
year old plants of these can be procured
there will be that much time saved in
waiting for the crop. Rhubarb may be
forwarded by artificial heat like aspara-
gus, and if q -four barrel be set over q
hill early in the season, with the head
left in, the plant will blanch as white as
celery or seakale, or if barrels be set over
hills with both ends out it's growth will
be forwarded and the stems will be longer
and more tender. Large plants lifted in
the fall and placed in barrels or tubs of
earth will kept growing all winter in any
warm place. Rhubarb or pie plant is
very wholesome and comes in at time
when fruits are scarce, and both stem and
root are medicinal. l believe the cathar.
tic virtues of the root are little inferior
to that imported from Turkey, and an
excellent and wholesome wine may be
made by fermenting the expressed juice
of the stalks, with the addition of little
sugar. Jam, jelly and nice preserve
may also be made from the stalks. Rhu-
barb is best raised in seed bed and
transplanted out when large enough, and
only the largest species Of Polmatum,
such as the Linneas, should be grown for
market.