22 THE BOOK OF RARER VEGETABLES 



be done in fine weather. Any of the lower small or 

 yellow leaves should be cleaned away, and those that are 

 to be blanched should be secured in an upright position ; 

 if they are at all spiny this needs care, as they break 

 readily, and I find it best to give several loose ties. These 

 can be removed as the work proceeds. To cover the 

 lower portion of the stalks many persons use haybands. 

 These are wound round from the base and a good body 

 of soil pressed close against the haybands to exclude 

 air and moisture, the upper portion for 12 inches only 

 being drawn together, not moulded. There are other 

 methods. Large drain pipes may be used. These drawn 

 over the plant and then filled in with fine soil or sand 

 answer well. I have also seen stout brown paper or coarse 

 canvas bands used in the place of haybands, but whatever 

 is used must be sufficient to effect the blanching and 

 exclude air. If the plants are moulded up early in 

 October, they will be fit for use in a month's time. 

 The later plants should be left growing as long as 

 possible before covering. The plant is tender, but it 

 may be kept good for some time if lifted before being 

 frozen, preserving the root, and placing in a dry place. I 

 have lifted and placed them in sand in a root store, getting 

 a good ball of earth, and kept them sound till March. 

 The later and medium-sized plants winter well grown 

 from seed, as they are smaller and lift well. If it is 

 desired to save any good kind, the plant is easily 

 produced from suckers, but then there must be no 

 "blanching, and it will be necessary in most places to 

 protect from frost or, what is better, to place stools in 

 frames, or pot up and plant out in the spring ; but I 

 think this plant quickly degenerates if grown in the 

 same soil for years, and as good material can be obtained 

 from seed, I do not advise growing plants for general 

 use. The Cardoon is in season from October till 

 March. 



