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Rhubarb.-This is very valuable arti- cle of the garden. It has leaves broad and long as the burdock. It comes forth early in the spring. When it's leaves are pretty large, you cut them off close to the stem, and the stock of the leaf will be from eight inches to a foot in length. Peel the outside skin from these stocks, and then cut the stocks up into small bits. Put these into puddings, pies, tarts, &c. just as you would green gooseberries, and cur- rants, and some people think they are bet ter than either; at any rate they are full six weeks earlier. This plant is raised from the seed; from tho roots; will grow in any ground, though best in rich and the same plants will last for an age.