256 AMERICAN HUSBANDRY. 



heads, in a green or immature state, contain the 

 fleshy part used, technically called the bottom, and 

 which is prepared for cooking by being freed from 

 the scales and seed-down. Boiled from an hour and 

 a half to two hours, and served up with melted but- 

 ter and such condiments as may please the palate, 

 they constitute a dehcious dish, and may be had ia 

 perfection from July to October. 



Artichokes require a rich, deep soil, and, before 

 they are planted out, the ground allotted them must 

 be made so by trenching and manuring. The young 

 plants or suckers are set in the earth in rows about 

 four feet apart, and two feet from each other in the 

 rows. Two or three plants or suckers, and by 

 some gardeners even more, are placed at each point 

 of setting. 



These beds require to be dug and manured with 

 thoroughly rotted manure every spring, a fork being 

 used for loosening the earth ; and they must be kept 

 free from weeds at all times. The crowns of the 

 plants require protection during the severity of the 

 winter, and horse-litter, light dung, leaves of trees, 

 or other similar matters, will serve to secure them 

 against the frost. Early in the spring the covering 

 must be removed, the beds levelled and dug over, 

 the earth loosened around the plants, and, where 

 they begin to spring up, the shoots must be removed, 

 with the exception of three or four of the most thrif- 

 ty on each stool. " The maturity of a full-grown 

 artichoke is apparent by the opening of the scales ; 

 and it should always be cut off before the flower 

 appears in the centre ; the stem should be cut close 

 to the ground at the same time." This vegetable is 

 a native of the south of Europe, and has been ex- 

 tensively spread over many countries for culinary 

 purposes. 



The Jerusalem Artichoke, Helianthus Tuherosns, 

 known to most as the common artichoke of the gar- 

 den, is, like the potato, a natiA'e of America, and the 



