THE VEGETABLE GARDEN 



May to October, which will be 

 much more satisfactory than having 

 a glut at midsummer and none 

 afterwards. 



Copious supplies of manure water 

 may be advantageously given to 

 Artichokes during dry weather, 

 especially in the case of old stools 

 that have been in the same soil 

 for a length of time. Previous to 

 watering, the soil between the rows 

 should be slightly pricked over with 

 a fork, to allow of the water soak- 

 ing in more readily. Whenever 



watering is attempted, let it be 

 done thoroughly, and if a good 

 mulching of half-rotten manure can 

 be afterwards applied between the 

 rows, it will keep the roots in a 

 moist state for a long time, and the 

 effects of the watering will soon be 

 seen. When grown on poor or dry 

 soils, the effect of covering the soil 

 with light manure, lawn mowings, 

 or any such material that can be 

 spared is excellent. In rich, moist 

 soils it is not wanted, except in very 

 dry seasons. 



USES. The base of the scales of the flower, and also the 

 receptacle or bottom of the Artichoke, are eaten either cooked 

 or raw. The stems and leaves may also be used, when blanched, 

 like those of the Cardoon, to which they are in no way inferior in 

 quality. The culture of this good vegetable deserves more atten- 

 tion with us ; it should be more used as a vegetable, and the good 

 French varieties should be grown more extensively. It is a vege- 

 table of the highest value and delicacy when gathered fresh and 

 properly cooked, as it may be in various ways. The London 

 market often has heaps of Artichokes which have become shrivelled 

 and "heated" on their long journey from the south of France, while 

 our own valley soils are excellent for the plant. 



VARIETIES 



Paris Artichoke. 



Large Paris Arti- 

 choke. A vigorous, com- 

 paratively hardy plant, of 

 medium height ; leaves 

 silvery gray, the ribs red- 

 dish, especially at the base, 

 and without spines; stems 

 stiff, erect, usually with 

 two or three branchings. 

 Heads large, broader than 

 long, particularly remark- 

 able for the breadth of 

 the receptacle or bottom 

 of the Artichoke. Scales 

 very fleshy at the base, at 

 first very closely pressed 

 together, then broken, and 

 in the two upper rows 

 slightly bent backwards. 



