gershigh; and when you take it out for ufe, before 

 youdrefsit, fhakeitwel'l, the Root upmoft, that all 

 the Sand may fall out from the Lewes. Take them 

 likewife as they happen to lie in the Ranges. 



His di re£ti ons for blanching Endive, are, that you 

 cover it onely with reafcnable warm dung, and draw* 

 ingitoutat the firft appearance of Froft, that you 

 keep it under Sand in your Cellar, as you do other 

 Roots, but firft it muft be almoft white of it felf. 



The whiting of Endive, Mr. Farkinfon corhmends, 

 when done in another manner: After, fays he, that 

 they are grown to fome reafonable greatnefs, but in 

 any cafe before they (hoot out a ftalk in the mid ft for 

 Seed, take them up, and the Roots being cut away, 

 lay them to wither for three or four hours, and then 

 bury them in the Sand, fo as none of them may lie 

 one upon another, or if you can, touch one another, 

 which by this means will change whitiih, and thereby 

 become very tender, and is aSallotfor Autumn and 

 Winter. Fennel is whited by fome in the fame man- 

 ner, for the fame ufe. 



To procure the Chard of the Artichocks (which is 

 that which groweth from the Roots of old Plants) 

 you Avail make ufe of the old Stems which you do not 

 account of. For it will be fit to reaew your whole 

 Plantation of the Artichocks every five years, becaufe 

 the Plant impoverishes the Earth, and produces but 

 fmall fruit. 



The firft Fruits gathered, you ftiall pare the Plant 

 within half a foot of the ground, and cut off the 

 Item as low as you can poflible; and thus you will have 

 lufty (lips, which grown about a yard high, you i'hali 

 bindeup with a wreath of long Straw, but 'not too 



clofe, 



