MARCH.] THE KITCHEN-GARDEN. 197 



The leaves of the Globe artichoke, are of a bluer cast, with more 

 and deeper jags on the clifts, than those of the French, they have 

 small inert prickles, like the latter but not so perceptible : the 

 leaves of the French sort are larger, much wider, and of a paler 

 colour. The great openess of the scales in the head of the French 

 artichoke is a leadingcharacter ; it, also, rather draws up to a point 

 in the middle, whereas the Globe kind is quite flat at top. The 

 colour of the fruit in the red variety of the Globe artichoke, is a 

 reddish brown, or rather a dusky purple, with a tinge of green. 



After the above descriptions, it will be unnecessary to recom- 

 mend which kind to sow ; but being provided with good fresh seed 

 of either sort, that you desire to cultivate, prepare a piece of ground 

 as directed for the young plantations, and at the distances there 

 mentioned, sow a few grains of seed in each spot where a plant 

 might be set, covering them about three quarters of an inch deep 

 with light fine earth ; when they appear, keep them very clean and 

 free from weeds during the whole summer and autumn, and in 

 November, you will find the method of their winter treatment, as 

 well as that of the old plants. Any extra plants that may arise, are 

 to be transplanted into new beds the spring following. 



In the course of the season, you may have crops of cauliflowers, 

 cabbages, dwarf-kidney-beans, spinach, lettuces, Sec. &c. between 

 the rows ; keeping them at a sufficient distance from the young 

 artichokes, so as not to smother, or cause them to draw up weakly. 



Or, sow these seeds in a bed, so thin as you may expect the 

 plants to rise at the distance of six inches, allowing for imperfect 

 seeds and accidents, cover them as above, and in the spring follow- 

 ing transplant them as before directed. 



Cardoons. 



The Cynara Cardunculus, or Cardoon Artichoke, has been a long 

 time used for culinary purposes, such as for sallads, soups, stew- 

 ing, See. 



The stalks of the leaves being thick, fleshy, and crisp, are the 

 eatable parts, being first blanched by landing them up like celery, 

 to two or three feetr high, to render them white, tender, and of an 

 agreeable flavour, which otherwise would be rank and bitter : they 

 are in perfection in autumn and winter. 



Sow the seeds towards the latter end of this month, or beginning 

 of next, broad'cast in a bed of rich earth, and cover them about three 

 quarters of an inch deep, when the plants are three inches high thin 

 them to four or five inches distance, that they may not be drawn up 

 weak ; keep them free from weeds, and towards the latter end of 

 May or beginning of June, they will be fit to plant where they are 

 intended to remain for perfection. For their further treatment see 

 May, Sec. 



Or, as these plants are rather impatient of transplanting, you may 

 sow the seeds at the distances directed in May for the plants, a few 

 seeds in each spot, and as they advance thin them, leaving only the 

 best plant in each of those squares. 



