"More studious to divide than unite. 



ARTICHOKES 



Native of Southern Europe and Africa. 



They are propagated from seed or partitions 

 of the old roots. Be sure that the root has one 

 or more eyes. Plants started from roots will 

 bear sooner than those grown from seed. 



In January prepare the ground by spading 

 and loosening the soil and plant each root about 

 six inches deep and three feet apart. Then 

 water to settle the earth around the root. The 

 buds and not the flowers are the edible part 

 and should be cut before the bud opens. The 

 French eat the whole of the very young buds, 

 but the English prefer the more mature buds 

 and eat only the base of the leaves and bottom 

 of the bud, freed from the seed-down. The 

 leaves of the plant are good fodder for stock. 



The artichoke will grow in almost any loca- 

 tion and make a good hedge. The bud will 

 grow larger if you tie a ligature of string 

 tightly around the stem about three inches be- 

 low the bud. 



The dainty oddness of the taste 

 Repays one for the seeming waste, 

 It can be served in many ways, 

 With hot drawn butter or mayonnaise. 



[16] 



