Dy E. j. KIN IT is astonishing but true that even at this time rhubarb can be had young and tender without
forcing. A new strain of rhubarb seed has been offered for some time under the name of Glaskin's Perpetual, and although not all the seedlings arc by any. means equal in performance, the results certainly justify the introduction. I have been selecting and experimenting a little with seedlings, and am pleased to say that of the seedling plants selected for my own garden every one has continued to yield tender
stalks until late in the autumn. Indeed, two seedlings were yielding excellent stalks after all the normal rhubarb varieties had completely withered, while one seedling showed not the slightest signs of fading at the very end of November, long after the dyingtime of rhubarb. The quality is excellent. the flavour sweet, and the colour bright red.
Seeds of this variety are very cheap, and twenty plants should be easily raised for sixpence. Select the best of the seedlings, and you'll have a plant you couldn't buy for several shillings. A good individual can later be propagateu by division. Seed is sCarce, in spite of being cheap. and I should advise you to get sortie as soon ae you can. The wed can be started in boxes in a greenhouse in January for yielding the same summer, or you can set it in March outdoors. It is rerrectly hardy.
This is a good time for lifting and dividing the ordinary sorts of thubarb. I say " ordinary." but there are so many very good kinds to be had that it is ridiculous not to have these. You pay more for a start, hut you can soon divide into a number of thaws. Any piece-with a decent slice of loot and a good red eye should grow well. Rhubarb is so appetising and healthy when well grown and well cooked that care should be taken to let each root stand fottr feet from its neighbour in rich soil. The plants will grow in the shade.
SALADS BRACE YOU Lettuces already hearted up have a way 'of " going oft " at this time, but the youngiters still lying open cart stand the weather better. This shows you that the plants survive if they have air all round them. Eat your daily quota of salad, and don't be too fussy about waiting for a heart. Endive can be blanched 'or eaten green as you prefer. and there is plenty of it just now. Eat it in abundance, and don't pin your
hopes oil any tat planis chances of surviving much frost. The younger and smaller ones are better at that, Other plants which tepay a little care are parsley, American tor land) cress, and Black Spanish radish. The parsley may need thinning out. for what seemed to be tiny plants in September have made lush growth in the damp of autumn. The remaining plows will continue to yield their rich health-giving store of iron-containing leaves all the more if you covet them with a cloche. Parsley leaves make .excellent sandwiches. American cress can be thinned too. The ihinnings can be set out else
where about three inches apart. The radishes sown at the end of summer can now be lifted and stored like beet in dry sand, Successional sowings of mustard can be made in a greenhouse. or frame, or in boxes indoors.