MARCH] THE KITCHEN GARDEN. 211 



flowers begin to form, and if at this time you uncover it entirely, 

 and let it proceed to that state in which the broccoli is usually cut, 

 and use it as such, you will find it an excellent substitute j and this 

 greatly enhances the value of the plant, as broccoli does not stand 

 our winter frost, and can only be had when carefully protected as 

 directed in November, but this plant is sufficiently hardy to bear our 

 severest frost without much injury. You are not to weaken the roots 

 too much by over-cutting, for in that case you would injure their 

 next year's bearing ; they are to be indulged as you do asparagus with 

 several uncut shoots to grow up during summer, to carry on a proper 

 vegetation, to strengthen and enlarge the roots. 



Such as are partial to this plant may force it in any of the winter 

 or early spring months, nothing more being necessary than to place 

 over each plant a large garden pot, as in one of the modes of blanch- 

 ing already recommended, and cover the pots with a sufficient quan- 

 tity of hot horse-dung ; the heat of the dung brings forward the 

 plant, while the pot keeps it from coming in contact therewith ; and 

 as the growth of the plant is by this means greatly accelerated, it is 

 of course rendered more tender as well as sweeter. 



These plants may also be forced in frames as directed in January 

 and February for asparagus, observing to take up such plants for this 

 purpose as are sure to flower \ trimming their side roots and shorten- 

 ing their long tap-roots to the length of nine or ten inches, or twelve 

 in very large plants, and placing them in a frame on a hot-bed, and 

 in a suitable depth of earth, at the distance of four to six inches 

 asunder ; as the plants used thus, will be rendered of little or no 

 value ; where this practice is used, it will be necessary to have a reg- 

 ular succession of plants for the purpose. 



In cutting the plants for the table, care must be taken not to in- 

 jure the crowns of the roots by cutting the shoots too close to them. 



The sooner this delicious esculent is dressed, after it is cut, the 

 better. Twenty minutes boiling, in general, is sufficient to make it 

 tender : this process is the more to be attended to, as the goodness of 

 the article greatly depends on it; that which is young, recently cut 

 or forced, will be done in less time ; when properly boiled it is to be 

 served up in the manner of asparagus ; it dresses well by stewing, 

 and makes an excellent pickle. 



As an esculent vegetable it is found to be very wholesome, and 

 most people who have tried it prefer it to asparagus, to which it is 

 related, in point of flavor. 



When the crop is sufficiently cut, level the earth all over the beds, 

 keep them free from large weeds during the remainder of the season, 

 and cover them in November, as before directed. 



This plant will grow extremely well in such soil as suits asparagus, 

 having it prepared in the same manner as for that, and would be very 

 profitable to cultivate for sale near cities and large towns. 



SPRING DRESSING OF ARTICHOKES. 



As soon in this month as the very severe frosts are over, any long 

 light litter with which your artichokes are covered must be raked off 



