126 THE KITCHEN-GARDEN. [CHAP. VI. 



but the second year they will be ready for 

 forcing. This is performed by covering the 

 plants first with river sand, then turning what 

 are called sea-kale pots over them, and, lastly, 

 covering the pots to the depth of fifteen or 

 twenty inches with fresh stable dung, the heat 

 from which will draw the shoots up, and make 

 them succulent and fit to eat. 



Artichokes are another kind of permanent 

 crop, but they are not suitable for growing in a 

 small garden. The artichoke is a native of 

 Italy, said to have been introduced in the reign 

 of Henry VIII. It is propagated by division, 

 and requires a light, rich, and rather moist soil. 

 Manure should be laid between the rows every 

 autumn, and the plants should be covered with 

 straw in severe weather in winter. Artichoke 

 plants do not continue to produce good heads 

 longer than six or seven years ; but young 

 plants come into bearing the second year after 

 transplanting. 



Strawberries. — Though strawberries should 

 be properly included in the list of fruits, they 

 are generally classed by gardeners among the 

 permanent herbaceous crops in a kitchen- 

 garden. There are a great many named sorts 

 grown in gardens, but they are mostly varieties 

 or subvarieties of three species, viz. the Pine 

 (Fragaria grandiflora), which is supposed to be 

 originally from Surinam; the Chili (F. chi- 

 lensis), and the Scarlet (F. virginiana). Of 

 these, the pine-strawberries are large, with 

 scarlet flesh, and of a very fine and delicate 

 flavour ; and the best kinds are Keens' seedling 

 and the old pine : the Chili strawberries (one of 



