ARTICHOKE. 255 



those plants will be described, and their mode of 

 culture given, that are necessary in any good garden, 

 be it ©wned by farmer or mechanic, and which ve- 

 getables may be grown in nearly all parts of our 

 country in the open air, without the aid of artificial 

 appliances. There can be no propriety in encum- 

 bering our pages with descriptions of vegetables or 

 plants which not one in ten thousand of our gar- 

 deners cultivate, or find of any value, and of which 

 people generally have perhaps never heard. 



The vegetables described have been classed al- 

 phabetically, as being more convenient to the read- 

 er. Some of the herbs most prized for cooking or 

 for their medical virtues have been introduced in 

 their proper places, and will doubtless be found of 

 service when cultivated in the kitchen-garden. The 

 most simple, and, at the same time, effectual methods 

 of growing vegetables will be described, as being 

 best adapted to the generality of readers. The sci- 

 entific or botanical name will be added to the com- 

 mon one, as distinguishing the plants more definitely, 

 very diff"erent plants in different parts of the countiy 

 being known by the same name. 



ARTICHOKE. 



The two plants grown under the name of arti- 

 choke in gardens are very different in their nature, 

 modes of- cultivation, and uses. The first is grown 

 for its large fl?ower-heads, the last for its tubers, 

 which, like the potato, are matured in the earth. 

 Of the first kind, the Cynara, there are two varieties, 

 Cynara Scolymus and Cynara Hortensis, or Globe Ar- 

 tichoke ; which latter is preferred for general cul- 

 ture, as producing larger heads than the other. 



The artichoke may be propagated by seed sown 

 in beds of rich, fine earth, or by suckers or offshoots 

 from old plants in the spring ; and a plantation of 

 tliem, if well cultivated, will continue to produce 

 good heads from seven to ten years. The flower- 



