274 THE CULTURE OF VEGETABLES 



new plant will not be formed. The plants should be allowed 

 plenty of room, at least a square yard of ground for each one. They 

 should be kept well manured, as they require a great deal of avail- 

 able plant food for the quick, heavy, succulent growth they make 

 in early spring. In the fall the manure should be placed entirely 

 over the plants, and raked away from the crown in early spring. 



This is one of the earliest succulent vegetables to be had, and 

 is greatly relished for that reason. It has a medicinal value also. 

 If it is desired extra early, a frame may be put around one or two 

 plants and these covered with glass. This will force the plants. 



When the leaf stalks become small, it is a sign the plant is 

 getting past its best producing period. It should then be taken 

 up and the root divided and the bed renewed. 



Globe artichokes are not commonly grown. The edible por- 

 tion of the plant is the undeveloped flower bud. They are cooked 

 much the same as asparagus and are considered a great delicacy 

 by the few who grow them, or those who buy them in the markets. 



The seeds are sown under glass, or indoors, as early as Feb- 

 ruary or March. The young plants should be shifted once, and 

 planted to the open ground late in April. They should be placed 

 in very rich soil, about four feet apart each way. This will allow 

 for horse cultivation, which should be thorough. If planted early 

 enough they may yield some buds the first year. 



In the North the plants must be protected through the winter 

 by covering them deeply (about twelve inches) with soil and 

 perhaps also some coarse litter. 



In the spring many suckers start from the plants, and these 

 may be used in starting a new field, or bed. A small piece of crown 

 must be taken with each sucker, the same as in the case of rhubarb 

 plants. The artichoke is a perennial and may be given a perma- 

 nent place in the garden, but the plants do well for only three or 

 four years, after which time they must be renewed. 



Jerusalem artichoke is a perfect perennial, persisting indefi- 

 nitely. The root of this is the edible portion, and is used something 

 like potatoes. However, this is usually grown for hog feed, and 

 the hogs are allowed to do their own harvesting, rooting out the 

 tubers. 



Sea kale is a hardy perennial vegetable, used as a substitute 

 for asparagus. The succulent leaf stalks are ready for cooking in 

 the spring before asparagus comes up. 



It may be grown from seeds or cuttings. The final bed should 



