7^ THE CULINARY GARDEN". [riAi 



K 



Ka-»e«BE3an 



KITCHEN VEGETABLES. 



Of plan ting A rticliokes , 



-Alrtichokes, for a late crop, to succeed those of 

 the old stools ; and those planted in March, may be 

 planted about the beginning or middle of the month. 

 For the method of planting, see March. Let them 

 have plenty of water for a week or two, if the wea- 

 ther be dry. The heads of these will come in, late 

 in the season, and they will continue to produce till 

 destroyed by frosto ' . 



Of cutting Asparagus. 

 Asparagus will now be fit for gathering for use. 

 Some twist or break off the shoots from the crown, 

 instead of cutting with the knife ; which is wrong ; 

 as thereby the roots are necessarily less or more in- 

 jured. The best method is to scrape away an inch 

 or two of the earth from the shoot you would cut, 

 and slip the knife close down, another inch or two ; 

 taking care not to wound the crown, nor cut any 

 other shoot that may be rising near the one you 

 would have. The heads most fit, are those three, or 

 at most four inches long, above ground; which, by 

 being cut as above directed, will be, in whole, five 



