I'm busy trying to get a new rhubarb bed prepared for a spring planting. My husband and I are transporting yummy compost from the town leaf dump every weekend, feeling righteous after filling 30 big kitty litter buckets and transporting the goodness up the hill onto the new patch. The gardner's plight...darkness falling ... led to poking around in the 19th century after rhubarb gossip where Myatt's Victoria rhubarb kept being praised. So there I was, slaving away (happily) trying to track down a historical mystery man, Mr. Myatt. All references from the 19th century simply called the man who had introduced rhubarb to the cooks of London, Mr. Myatt, quoting the same anecdote, and that was that. After finding a lead that gave me his first name, the bits accumulated. "Ah ha! ", I though,"I'm cracking it!!"
It was then I bumped into a beautifully done contemporary piece that outlines the whole tale! WHY I hadn't seen that link in my dozens and dozens of rephrased Google searches I cannot imagine. But there it is. In the blog Deptford Pudding by David Porter he has an entry Rhubarb, Rhubarb that summarizes the story. I think you might want to read that, then skim this post for horticultural historical bits that add more detail.
So, go meet Mr. Joseph Myatt, of Manor Farm, Deptford. Then come back and meet his son William, and later James, and the next stage of the Myatt garden business.
1838 - The Gardener's Magazine, and Register of Rural and Domestic ..., Volume 15
From Mr. Myatt of Deptford, stalks of a new kind of Rhubarb, called the Victoria. It appeared to be a variety of Rheum hybridum, of enormous size; the leafstalks were each 2 ft. 8 in. long, and 6 in. in circumference, and twelve of the stalks weighed 46 lb.
Few vegetables have made a more rapid progress in their cultivation, within the past twenty years, than this article, and we yet expect to see it cultivated by the hundred acres and brought to our market in wagon loads."
The edible kinds were first introduced in the London market by Mr. Myatt, about 20 years ago, and it is now in high demand. Among the varieties may be named Tobolsk, Washington, Giant, Mammoth, Myatt's Victoria, Large Early Red, Myatt's Linnaeus, and many more recently introduced seedlings.
Tobolsk is very early, small, of excellent flavor, and red color, growing from 18 inches to 2 feet long. The Washington is green spotted on the foot stalks, and grows about 2 feet long, and follows the Tobolsk. The Giant has round stalks of a green color, and sometimes of two inches in diameter and four feet long. This was for many years the favorite sort, and is still among the best of the late varieties, capable of supplying the market during the whole summer. The Mammoth is a sort raised from the seed of the Giant, by Mr. Robert Buist, and only differs from it in having flat leafy stalks.
Myatt's Victoria is an earlier kind than the Giant, very richly flavored, and generally superior to the large Early Red, and is a seedling from the Victoria, by Buist. Large Early Red is a seedling from the Victoria, and is eight days earlier, and larger than its parent, about three feet long ; and as a general rule, the red stalk sorts are earlier than the green.
Myatt's Linnaeus is the largest and best Rhubarb known. It maintains its color after being cooked, and requires less sugar than other sorts. Many of the Rhubarbs form a mass or magma by cooking, but the Myatt's Linnaeus scarcely changes its figure, and is still more tender and less stringy than any of the other sorts. It was introduced into this, country by the Hon. Marshall P. Wilder, of Boston, and its seeds have the peculiar property of producing their kind more regularly than other sorts.
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1851 - The Quarterly Review, Volume 89
Mr. Joseph Myatt of Deptford, a most benevolent man now upwards of seventy years of age, was the first to cultivate rhubarb on a large scale. It is now nearly forty years since he sent his two sons to the Borough market with five bunches — of which they could only sell three. The next time they took ten bunches, all of which were sold.
Coming events cast their shadow before, and from the small but increased sale Mr. Myatt judged that rhubarb would become a favourite. He therefore determined to increase its cultivation, and year after year added to his stock.
For his first dozen roots he was indebted to his friend Mr. Oldacre, gardener to Sir Joseph Banks. They consisted of a kind imported from Russia, finer and much earlier than the puny variety cultivated by the Brentwood growers for Covent Garden.
Mr. Myatt had to contend against many prejudices; but time, that universal leveller, overcame and broke down every barrier, and rhubarb is now no longer called physic.
The foot-stalks of the physic-plant are now regarded as a necessary rather than a luxury in culinary management. The most frugal table can display its rhubarb pudding or tart, in season.
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1855 -March - Gardeners Chronicle & New Horticulturist - Volume 15
Note: I have pasted the dates to various ads and notices to keep them organized.
W. & J. (William and Joseph) Myatt in this ad.
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William here states his father is dead.
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Notice IS HEREBY GIVEN, that the PARTNERSHIP heretofore subsisting between WILLIAM MYATT and JOSEPH MYATT, Market Gardeners, of Manor Farm, Deptford, in the county of Kent, was DISSOLVED on the 29th day of September last, by mutual consent, All debts owing to or by the said concern will be received and paid by the said WiLLIAM MYATT, who will in future carry on the business on his own separate account—Manor Farm, Deptford, Dec. 8.
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1879 Are these the same Myatt's? I assume so. The Deptford Pudding blog mentions James, but I have not found more info on him.
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1884 - The History of Deptford
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1852 - Working Farmer, Volumes 3-4 (American publication...implies that in 1832 rhubarb was quite newly considered a major market garden plant)
Myatt’s Victoria has been so generally introduced, and has given such satisfaction to all who possess it, that it will be difficult to displace it by other new kinds. Mr. Myatt, the raiser of this fine kind, has offered for sale, a new variety, and some others have also been produced. Capt. Lovett, of Beverly, has raised some very superior seedlings, fully equal, if not superior, to the Victoria. The two following appear to be the leading kinds, offered for sale, by the London growers :—
Myatt’s Linnaeus- This is the principal kind, grown by Messrs. Myatt, who raise immense quantities for the London market, for several years, and was not offered for sale, until after numerous applications from the London trade. It is remarkably early, and unusually productive, and is preferred by purchasers, to every other variety, for its delicious flavor. The stalks being large, and free from filaments, it is admirably adapted for preserving, and all other purposes. For early forcing, it is the best known. The superior flavor, large size, unusual productiveness, and extremely light red appearance, render it alike desirable and profitable. lilitchell’s Royal Albert is said to retain its supremacy over all other sorts, hitherto produced, being from two to three weeks earlier than any kind now grown. It is most delicious in flavor, a splendid red color, most prolific bearer, and free grower, with large fleshy stalks, and, for early forcing, is more suitable than any other varieties. It has been acknowledged by all the principal growers attending the London markets, to be by far the best ever introduced. This is the account of it given by Mr. Mitchell. I've have a root or two of it now, imported last year, and shall have an opportunity, the coming season, to test its qualities, in comparison with others.
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1840 - Genesee Farmer - Page 41
Giant Rhubarb.
The leafstalks of this improved variety of Rhubarb, are much larger and better for pies than the common kind. It is now generally cultivated for that purpose in the best gardens in England, where the writer obtained a supply of the seed.
There is still a larger and newer variety, called "Myatt's Victoria Rhubarb", which was raised by a gardener near London, a year or two since. This is quite rare, as yet, and the roots are sold at a very high price. It is said that the seed of this variety will not produce the same kind. I could not learn that any person had raised any of it from seed, or that any of the seed was to be had.
* A correspondent of the "Cultivator" inquired where this seed can be obtained. If the editors will send us his address some seed shall be sent him. B..
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Just an extra little bit....
January 30, 1875
THE KITCHEN GARDEN.
RHUBARB IN LONDON MARKET GARDENS.
Of late years this has become a much sought-for and important vegetable, but half a century ago it was scarcely known in the London market. The late Mr. Myatt, of Deptford, is looked upon as being the father of Rhubarb growers; but his sou, the present Mr. Myatt, informs me that Rhubarb was grown in the neighbourhood some years before his father took to growing it, although he was certainly the first who grew it in quantity.
The Deptford and neighbouring market gardeners at first thought that Myatt was mad upon the subject; but they soon found out that this was a paying job, though a mad one, and consequently they took to growing it, as also did the majority of the London market gardeners.
Now, however, it is almost universally grown, and it is a very accommodating crop, requiring but little care or attention. The varieties grown consist chiefly of the Early Albert, Myatt's Linnaeus, Hyatt's Victoria, Red Champagne, and Johnson's St. Martin. The last-named sort Mr. Steel has just taken to grow, and it promises well. Mr. Myatt informs me that Red Champagne is much sought after in the market on account of its fine red stalks, and, when forced, its colour is brighter and more imposing than that of other sort.
The soil used for growing Rhubarb is a deep, rich, and moderately moist one, and the position is sometimes in exposed places, and at other times under the shade of fruit trees. The exposed positions are decidedly productive of the finest Rhubarb, hence it may be most desirable to adopt such; but under fruit trees this crop grows almost as well as anything else that could be planted; therefore in order to economize this space, I think few crops pay better than this one. In the Rhubarb season, which is spring, that under the fruit trees grows well, and, as the trees are leafless, they do not shade them much. In sheltered corners, such as are to be found under fruit trees, the produce comes naturally for use about a week sooner than from the open field.
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New: Descendants of Joseph Myatt contacted me. You must look at their site! The oil portrait of Myatt is fantastic. July 2016
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