THE BOOK OF VEGETABLES 



each plant, and dress around it, if possible, with ma- 

 nure or fertilizer. When the shoots start, cut out (tak- 

 ing with each a part of the root, and cutting clean) all 

 but the best three or four, leaving these to make the 



year's crop without 

 crowding. 



The cuttings, or 

 suckers, or stools, are 

 used to make new 

 plants, which will 

 give edible heads be- 

 fore fall. Set either 

 at the above dis- 

 tances, or in a seed- 

 bed two feet by one 

 foot, and plant out in 

 early summer. Set the 

 cuttings a little 

 deeper than before, 

 and, if they have 

 leaved out, trim the 

 leaves back. Protect 

 against early frost 

 and drought. 

 Picking. The heads should be cut before they 

 open and show the flower. If cut too late, they are 

 tough and useless. Even if not wanted, they should be 

 cut for the sake of later heads. Cut the stems back to 



Fig. 6. Heads of Globe Artichoke. The 

 edible parts .ire the base of the head 

 and the bottoms of the large leaves. 

 One-half natural size. 



