98 



GARDENING FOR PROFIT. 



AKTICHOKE.— ( Gynara Scolymus.) 



Although a vegetable as yet rarely seen in our markets, 

 it is extensively used in Europe, particularly in France. 

 The portion of the plant most used, is the undeveloped 

 flower-head, or rather those portions of the flower-head 

 called the scales of the involucre. They are sometimes 



boiled, and used as a sal- 

 ad, with vinegar, oil, and 

 salt ; but more generally 

 in the raw state. 



Another use of the 

 Artichoke is to blanch it, 

 by tying the young side 

 shoots moderately close 

 together, as we tie En- 

 dive, filling in between 

 with soil to exclude the 

 air until the shoots are 

 blanched ; this is what is 

 known as " Artichoke 

 Salad," or "Artichoke 

 Chard," it is used in 

 this state in various 

 forms of cookery, besides 

 T\g. 27.— green globe artichoke. Dem g us ed as a salad. • 

 It is a vegetable of easy culture, originally propagated 

 from seeds, until a stock is secured, after which it is read- 

 ily increased by suckers from the root. These are planted 

 out in April or May, in rows from 3 to 4 feet apart, and 2 

 feet between the plants, care being taken that the plants 

 are well firmed in planting, and if the weather is dry, 



