Chai'. XXIX.] SOME VE(iI-:TABLES OF THE PARIS MAItKE'l". 4!l!) 



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Afn,/i- oj ryiii^-u/> the C. 

 /or B!ancliing. 



the loss of room occupied by the ridges, as no soil wouhl bo wanted 

 for earthing ; but it takes a pipe seven or eight inches in diameter 

 for a well-grown plant, and these, if many are required, are 

 expensive. 



The finest Cardoons can only be obtained by frequent and 

 copious watering, the quantity being increased 

 as they grow larger. If the weather is warm 

 and dry, at least a potful of water should be 

 given to each plant every other day. The 

 Cardoon is so fiercely armed that it requires a 

 little care to get at the great plants to tie 

 them up, etc., without being severely pricked. 

 To obviate this, three sticks are used — one of 

 them short, and con- 

 nected with the other 

 two by strong twine. 

 The illustration will 

 show this simple con- 

 trivance and the mode 

 of using it. The work- 

 man standing at a safe 

 distance pushes the 

 two handles under the 

 plant, and then going 

 to the other side and seizing them, soon 

 gathers up the prickly leaves. Another work- 

 man then ties it up in three places, and 

 then straw is placed round and tied so as 

 quite to exclude the light. In three weeks the 

 vegetable is as well blanched and as tender as 

 could be desired. To l)lanch the Cardoon pro- 

 perly and render the leaves perfectly tender, 

 it should be deprived of light and air for at 

 least three weeks. It is then cut just below the surface of the 

 earth, and divested of its straw covering; the withered leaves are 

 sliced off and the root trimmed up neatly. If it is desirable to 

 preserve the Cardoon for winter use it should be simply tied up, 

 as before directed, in the month of November, and uprooted care- 

 fully with a ball of earth attached to it, and plunged in fine rotten 



Blanched Cardoon. 



