a pity this should happen, especially as after the
delicate supplies of early spring are past, Rhubarb is a comparatively
poor thing, and to ruin a plantation to get stalks for wine is great
folly. For wine-making a special plantation should be made, from which
not one stick should be taken for table use. The summer stalks will then
be of a suitable character.

Rhubarb is easily forced in any place where there is a moderate warmth,
and it is only needful to pack the roots in boxes with moss or any light
soil, or even rough litter. The roots will push into any moist material
and find sufficient food. If entirely exposed to the light, forced
Rhubarb has a full colour; but the quality is better, and the colour
quite sufficient, if it is forced in the dark; hence when put under the
stage in a greenhouse, or any other place where there is a fair share of
daylight, it is well to put an empty box or barrel over to promote a
certain degree of blanching.

When raising Rhubarb from seed sow in spring in light soil, and the
young plants should have frame culture until strong enough to plant out.
If a great number are grown, they should all be kept in pots until the
end of the season, and then the common-looking and unpromising plants
should be destroyed, reserving the others for planting out in the
following spring. A new type of Rhubarb which is readily raised from
seed will remain in bearing continuously if put out on good ground and
given protection during severe winter weather. Seed of this strain
should be sown in March or April, in pots or boxes placed in a cold
frame. Plant out the seedlings in May and these will generally yield
sticks in the autumn. Seed may also be sown in the open ground in
spring.

==SALADS==

Although the art of making Salads is to some extent understood in this
country, it must be admitted that much has yet to be learned from the
masters of Continental cookery, who utilise more plants than are
commonly used on this side of the Channel, and who impart to their
Salads an endless variety of flavourings. Here, however, we are only
concerned with the plants that are, or should be, in requisition for the
Salad-bowl at different seasons of the year. But it will not be
irrelevant to allude to the fact, admitted by medical men of high
reputation, that the appetite for fresh, crisp, uncooked vegetables is a
really healthy craving, and that free indulgence in Salads is a means of
supplying the human fram