The midland journal. (Rising Sun, Md.) 1885-1947, 1907-03-22
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kAsGARDEN
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The medicinal value of rhubarb as
a spring tonic and blood purifier has
become well known. Where our grand
mothers at the breaking up of winter
dosed their families with all sorts OF
herb teas and bitter connections, we
moderns indulge in fresh vegetables
with equally good results as to health
and a decided improvement in pala-
tableness.
There is but one drawback to this
diet of green vegetables-the expense.
Though with railroad and express IA
cilities, Southern growers are doing
a bigger business each year in early
fruits and vegetables for the North,
the prices that must necessarily be
charged are practically prohibitive to
the majority of families.
However, if one can not afford to
buy these delicious and health-bring-
ing foods, why not raise them at
home? How ridiculous" says some
critic. "The cost would be ten times
greater with the greenhouse, hot beds,
forcing pipes and any amount of ex-
pensive paraphernalia to be owned"
But that is just the point-they need
not be owned. Rhubard, lettuce, par
sley, radishes can all be grown with
perfect ease in the house, the last
in sunny window box, the former
close by the furnace in the cellar.
Even asparagus can be forced in a
simple hotbed with good bottom heat
of sixty-five to seventy degrees, and
be ready for cutting in about three
weeks.
But to grow rhubard, such delicious,
deep red, entirely stringless rhubard
a garden, even Southern garden, is
the simplest matter in the world. The
veriest amateur can do it. provided he
owns cellar-and will take little
trouble.
Choose good, strong roots, three or
four years old that have been slightly
frozen to make them force more
easily. If the roots are bought in guam
titles they should be laid side by side
on the cellar floor or on table and
covered with coarse litter to keep
them moist till ready to be forced.
The apparatus required is certainly
not costly. Every one has clean bar
rel of ordinary size, or, failing that,
long wooden box with high sides,
fully two and a half or three feet
deep, will answer. Bore a few holes
in the bottom and sides for ventilation,
and in the bottom put thin layer of
broken crooks or cinders for drain
age. Cover this with layer Of ordinary
garden soil of a good, rich mixture
and place the roots on it.
Some growers advise preliminary
layer of leaves Or manure on which
to set the roots. Pack the roots
close together on the bottom and
cover with the garden loan until the
eyes and crowns of the roots are
about an inch or two below the sur
face.
Firm the soil we'll with a board,
water thoroughly and cover the top
with piece of old carpet or sheathing
paper, so that the roots will be in
total darkness. Then place near the
furnace in the cellar or anywhere that
the temperature does not fall below
as to so degrees.
The stalks will start to grow at
once, and can be cut in from two to
four weeks time. Water very SPAR
ingly, but never allow the soil to get
dust dry. Avoid as much as possible
watering from overhead. The barrel
ha oil in q
pan of water till the soil is moist.
The stalks should be allowed to grow
two feet long before cutting or pull
ing. This must be carefully done.
Grasp the plant well down into the
crown and give sharp pull, as the
stalks are brittle and easily broken.
The higher the temperature the
more quickly will the rhubard grow,
bat it will not be as deep red nor
have so fine a flavor as if allowed to
grow in a moderate temperature, say
about so degrees.
Rhubard forced in this way is much
better than that grown outdoors, as
it is entirely without strings and of a
very rich color. 1t can be so easily done
that no one need hesitate to attempt
it. Afer the first pulling, the stalks
will come on again till exhausted. For
succession, the roots should be plant
ed from twenty-five to thirty days
apart. Four roots planted each time
will supply a good-sized family till
the garden crop is ready. The leaves
of the forced plants are much smaller
than when grown in the open. the
strength all going into the stalk.-In-
dianapolis News.
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