ANOTHER HARDY GARDEN BOOK 



litter placed over all; or they may be lifted 

 and kept over the Winter in a pit or cold 

 frame. Not very much grown in this coun- 

 try, they are certainly worth the trouble, as 

 no vegetable is more delicious. 



The edible part is the flower head, which 

 must be cut before the flower expands. 

 Artichokes for eating are boiled and well 

 drained, and served with a Hollandaise 

 sauce, or placed on ice after boiling until 

 they are cold and eaten as salad with French 

 dressing. Or again, after cooking, the heart, 

 or "fond," as the French call it, is removed 

 from the leaves and served in various ways. 



One ounce of seed will raise a sufficient 

 number of plants. 



Asparagus. When there is space there 

 should always be an asparagus bed. There 

 is trouble in making it, but once done it is 

 there for years to come. For a family of 

 eight, four rows twenty-five feet long and 

 three feet apart will give an ample supply. 

 But double the space can well be given 

 t* 



