1890 - The Enthusiastic, List Loving Mr. Burr

Charles L. Burr, Seedsman, Springfield, Ohio

I hadn't found a seedsman lately that caught my interest.  Then I bumped into this...

Here is a respected seedsman who was addicted to a sort of shape poem while he dished out good advice and ads!  As the following magazine introduction says, his columns was "full of the right information at the right time".  

While the two pieces above were timeless, most of his work was addressed to concerns of that month in the garden. And every month Burr produced a column that was shaped like a cone.  I love it!

Here are some edited columns.  I pruned them when the column started to have straight sides. They got more into particular care of varieties and less universal in their advice when he used more words. 

 By the way, I added this background color...

This one is a delightful self promotion.

Most of the above pieces by Burr are from Success with Flowers, a Floral Magazine, Volumes 1-2 1890

The basics:

From A General History of the Burr Family, 1878

His father HARVEY BURR, of Champion, Jefferson County, NY m. Mar. 11, 1851, to Florilla Lane, b. June 20, 1832. Their children were Charles L., b. Aug. 22, 1853 ;  Anderson H.," b. July 19, 1856;  Clara E., b. Sept. 16, 1858; Clarence E., b. June 26, 1861 ;Ida May,"b. Dec. 11, 1862; Laura B., b. 1299 Dec. 31, 1868.

CHARLES L. BURR, of Springfield, Massachusetts married Frances E. Adams, of Mt. Hope, N. Y. Their children were Ida May, b. Jan. 26, 1881 ; Estella G., b. Jan. 10, 1883; Harrison H.,  b. Nov. 24, 1884; Charles L., Jr., b. May 26, 1887. Mr. Burr is a practical seedsman and florist, and has established a large and rapidly increasing business at Springfield.

1897 - In Praise of Petunias as Winter Houseplants

When I read that petunias made delightful winter companions my eyebrows shot up!  It never occurred to me petunias could be a house plant all winter long. 

However, a lady from Fond du Lac, Michigan sings their praises in this letter from Vick's Monthly Magazine, October 1897.

I would say in return to all lovers of flowers, take up some late Petunias, cut them back pretty well and pot them for the house. I did so with some a few years ago. I had several beautiful varieties, and they commenced to bloom in February, and were almost covered with flowers until June. 

They were the most interesting plants I have ever had in winter, for we never knew what a morning would disclose; sometimes a blossom would be partly double, or two blossoms would have grown together, or one would be fringed on one side, or present a number of queer little points around the edge; and nature played various other freaks with her late-blooming beauties.

 I think any one who will pot a few Petunias for winter will be fully repaid for his trouble, and if you object to the oddly-fashioned blossoms, you can pinch them off, and yet leave your plants covered with blooms. The small, purplish-rose Petunia, with white throat, seems most liable to play all these queer tricks.

—Mrs. C. E. F., Fond du Lac, Wis.

Another enthusiastic woman wrote in earlier...

The Magazine of Horticulture, Botany, and All Useful Discoveries reminds us in 1846 to start petunias for winter houseplants from cuttings in August.  If you forget they say October is the month to dig up any plant that looks promising to bring in for the winter.

While 

While Arthur's Home Magazine gives the following advice in 1856.

A little earth is thrown over one of the procumbent branches, which causes it, in a few  weeks, to develop roots in the soil.  The branch is then cut from the stem, and potted.   Those young plants which are obtained in this  manner are the most capable of being preserved  in the house during the winter. 

Here are varieties from 1895 - Vick's Catalog

Good advice from 1886 - As a window plant, many amateurs have said nothing but good words for the Petunia. It is a refreshing green, a robust grower, and a reasonably profuse bloomer, but it must not be allowed to become too dry, or red spider will make sad havoc with it. I have never used it for winter flowering, as I have not the window-room necessary, but I find no difficulty in wintering my double Petunias in a cool, frost proof, and dry cellar. The Petunia is well worthy a place in any garden, and will amply repay you for the little trouble necessary to grow it well.

More advice, 1889 - If you are fond of the pretty striped Petunias send for a packet of seeds of the Red Star variety. It is one of the best regularly striped Petunias in the market. Each flower has a white star in the centre. For ease of cultivation and profuse flowering the Petunia has no superior. It is an admirable flower for the Winter window garden. Sow some seeds in Midsummer and pot a few of the plants in the Fall if you want something very satisfactory for Winter blooming.  Success with Flowers, a Floral Magazine

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Here are plants from a winter when I remembered to  follow my own advice of cut them back in later summer to get bushy again before bringing them in.  They will get aphids usually, but the sticky petunias (not all are sticky) trap them pretty well!  Keep your eye out for aphids and wash them off or whatever you like to do.

1882 - Eureka Manure

I love early advertising!

This appeared in England in Gardening, Illustrated: For Town and Country. A Weekly Journal for Amateurs and Gardeners, Volume 3

early Daniel's Eureka Manure or Concentrated Essence of Plant Life

1838 - A Rhubarb Jam Contretemps

I find this story delightful.   Gentlemen in the early 1800s vying for the bragging rights to being the inventor of rhubarb jam.

1837 -The Gardener's Magazine and Register of Rural & Domestic Improvement Volume 13

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1838 - The Gardener's Magazine and Register of Rural & Domestic Improvement Volume 14

Rhubarb Jelly and Jam. (p. 395.)—I see, by the last Number of the Gardener's Magazine, that Mr. Joseph Johnson of Northenden, Cheshire, is giving himself much uneasiness about the rhubarb jelly, and evidently wishes to be considered the original inventor of it. He may be; but I do not see what right he has to say that I got the hint at Manchester. Such was not the case. Indeed, I never heard of such an article till June, 1837, when we were making a trial of a tart of Buck's new early scarlet rhubarb, the juice of which was quite as high-coloured as that of red currants. Finding this, I suggested the making a trial of it as jelly, which was done on the 16th of June, 1837. Afterwards, it was tried in the form of jam; and both turned out uncommonly well, and in both instances the colour was preserved fully as rich and clear as that made from red currants. On the 20th of October, 1837 (three months after the date of the paper noticed in your Magazine, July 19. 1837), I visited Manchester; and some rhubarb jelly was then shown me by Mr. Campbell, probably the remains of the jar given him by Mr. Johnson. The sample shown was made with green rhubarb and brown sugar; and I suppose it was from this frightful specimen that Mr. Johnson supposes that I was led to the making of it.  If so, I beg to inform him that he was never more mistaken. I was lately informed by a gentlemen from Shetland, and which I state for Mr. Johnson's information, that the practice of making jelly from green rhubarb has been carried on there for many years; as, unless the seasons are fine, no other preserve can be made. — J.M'Nab, Edinburgh, Aug. 20, 1838.

[Mr. M'Nab sent us, with this communication, pots of both the jelly and the jam. The latter was most excellent, having a beautiful colour, and a fine flavour: the former was equally good in colour and flavour, but it had not formed a jelly, being of the consistence of rich syrup.— Cond.]

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1839 -The Gardener's Magazine and Register of Rural & Domestic Improvement Volume 15

Retrospective Criticism

Rhubarb Jam. (Vol. XIV. p. 541.) — 

In the last Number of the Gardener's Magazine (p. 541.), we are favoured with a fresh illustration of the stale subject, rhubarb jam, which we thought had gone quietly to rest; but opinions run counter, and the candour of your correspondent has laid us under the necessity of showing the credence of his statement, and the degree of consistency on which his pretensions to the discovery are founded. I am cognisant of the facts, and will, with your permission, lay them before your readers.

It is true that Mr. Johnson sent me a jar of rhubarb jam in the summer of 1836, also a verbal statement of the manner in which it was prepared. It was the first sample of the kind I had seen, and I requested he would have the goodness to send you the particulars for the Gardener's Magazine. It was his wish that so desirable an article should have publicity; but he had some intentions that summer to visit London, and meant to present you with a sample.

Mr. J. M'Nab paid us a visit in the autumn of 1837, and the " frightful composition of green rhubarb and brown sugar" which he experimented on, was none of Mr. Johnson's, but ours.  He was informed of this fact at the time, though he found it convenient to state the contrary; and, as we see no particular reason why Mr. Johnson should monopolize the credit which is due to us for that delightful specimen, we invite any of your readers who take an interest in such matters to a fair trial of the ingredients; the result will not disappoint them.

In Vol. XIII. p. 460., Mr. M'Nab has the " sole merit of introducing this novelty."  Mr. Johnson allows (Vol. XIV. p. 395.) " that he might have the credit of introducing the jam into Scotland, but that the suggestion which led to his making the trial was his, for "I had informed him ;" a positive fact on the part of Mr. Johnson, though Mr. J. M'Nab declares he never heard of any thing of the kind, till the blushing virtues of his tart demonstration of 1837 furnished him a clue to the invention; but let it not be lost sight of, that he is silent as the grave respecting his visit to this place on his return from the Sheffield exhibition in the autumn of 1836. 

Why, let us ask, could he not favour the public with a portion of his gleanings on that occasion? It was inconvenient to hint at the subject, and we appreciate the motive; for it was on that visit I informed him of the sample of rhubarb jam which was sent me that summer, and of the manner in which (I was told) it was prepared. Will he deny this fact, of which he made a memorandum on the spot? 

I refer him to his note-book; and, if farther proof be necessary, I will verify my statement on oath. Mr. Johnson's receipt is simply this: To one pound of rhubarb stalks, cut as if for a tart, add one pound of lump or brown sugar, boil till the ingredients are well blended, and acquire the proper consistence. We need not trouble your readers with the details necessary in making jelly; but may remark that ginger (not ground) and candied lemon, boiled in the jelly or jam, is a decided improvement. Jelly of a superior quality has been made in this neighbourhood in this manner. Buck's rhubarb has the preference in point of colour, but in no other quality that we are aware of. — Alexander Campbell, BotanicGarden, Manchester, Nov. 19. 1838.

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1858  (an American Publication)

The Practical Fruit, Flower and Vegetable Gardener's Companion: With Calendar

  The stalks of Buck's Early and the Elford are of a bright scarlet color, which they retain even when forced in the dark; and they are at the same time tender and of delicate flavor.   Excellent jam and jelly have been made from these by Mr. James M'Nab, of the Horticultural Society's Garden, Edinburgh.  

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Below are recipes for rhubarb jam from before the men invented it...

1836

The Cottager's monthly visitor

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1825

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1823 - 
Something tells me the gentlemen  having the discussion about who was first with a rhubarb jam would get an amused glance from many cooks!

The Cook and Housekeeper's Complete and Universal Dictionary: Including a System of Modern Cookery, in All Its Various Branches, Adapted to the Use of Private Families : Also a Variety of Original and Valuable Information, Relative to Baking, Brewing, Carving ... and Every Other Subject Connected with Domestic Economy

RHUBARB PIE. Peel the stalks of the plant, cut them about an inch long, put them into a dish with moist sugar, a little water and lemon peel. Put on the crust, and bake it in a moderate oven.

RHUBARB PUDDING. Put four dozen clean sticks of rhubarb into a stewpan, with the peel of a lemon, a bit of cinnamon, two cloves, and as much moist sugar as will sweeten it. Set it over the fire, and reduce it to a marmalade. Pass it through a hair sieve, then add the peel of a lemon, half a nutmeg grated, a quarter of a pound of good butter, the yolks of four eggs, and one white, and mix all well together. Line a pie dish with good puff paste, put in the mixture, and bake it half an hour. This will make a good spring pudding.

RHUBARB SAUCE. To make a mock gooseberry-sauce for mackarel, reduce three dozen sticks of rhubarb to a marmalade, and sweeten it with moist sugar. Pass it through a hair sieve, and serve it up in a boat.

—Mock gooseberry-fool is made of rhubarb marmalade, prepared as for a pudding. Add a pint of good thick cream, serve it up in glasses, or in a deep dish. If wanted in a shape, dissolve two ounces of isinglass in a little water, strain it through a tammis, and when nearly cold put it to the cream. Pour it into a jelly mould, and when set, turn it out into a dish, and serve it up plain.

RHUBARB SHERBET. Boil six or eight sticks of clean rhubarb in a quart of water, ten minutes. Strain the liquor through a tammis into a jug, with the peel of a lemon cut very thin, and two table-spoonfuls of clarified sugar. Let it stand five • or six hours, and it will be fit to drink.

RHUBARB SOUP. There are various ways of dressing garden rhubarb, which serves as an excellent substitute for spring fruit. Peel and well wash four dozen sticks of rhubarb, blanch it in water three or four minutes, drain it on a sieve, and put it into a stewpan with two sliced onions, a carrot, an ounce of lean ham, and a good bit of butter. Let it stew gently over a slow fire till tender, then put in two quarts of rich soup, to which add two or three ounces of bread crumbs, and boil it about fifteen minutes. Skim off all the fat, season with salt and cayenne, pass it through a tammis, and serve it up with fried bread. (Tamis is the modern spelling: a drum sieve)

RHUBARB TART. Cut the stalks in lengths of four or five inches, and take off the thin skin. Lay them in a dish, pour on a thin syrup of sugar and water, cover them with another dish, and let it simmer very slowly for an hour on a hot hearth; or put the rhubarb into a block-tin saucepan, and simmer it over the fire. When cold, make it into a tart; the baking of the crust will be sufficient, if the rhubarb be quite tender.

My Search For "Rhubarb" Myatt

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