ARTICHOKE. 3 



two only are cultivated, the third being very small 

 and indifferent. 



1. The globe, so called from its globular head, of 

 a dusky purplish tint ; the scales are turned in at the 

 top more than in any other variety : it is generally 

 preferred for the main crop, as the scales or edible 

 parts are thicker, and possess the most flavour. It 

 is, however, a much more tender sort ; and, in the 

 severe winter of 1739 40, was nearly lost to the 

 country. Previously to that time, it was the only 

 kind in cultivation; and, on account of its superiority 

 on that occasion, our gardeners were supplied from 

 Guernsey with the French kind, until the globe 

 variety could again be propagated. 



2. The French is known by its greenish head, 

 which is oval ; the scales are more open, and not 

 turned in on the top so much as in the globe ; 

 though it has not the same thickness of flesh, it is 

 much hardier, and very prolific, and deserves culti- 

 vation in every garden : both sorts continue pro- 

 ducing the heads from July to November. . > 



3. This variety I call the Italian, which I should 

 not have noticed, had I not seen it creep into many 

 gardens, producing small conical heads, and very 

 thin pointed leaves or scales. It is of no use for the 

 table, and should be entirely excluded. 



Culture. The artichoke is propagated by rooted 

 suckers or young shoots, rising in the spring, from 

 the roots of the old plants : these are fit to slip off 

 for planting at the end of March or beginning of 

 April, when from eight to ten inches high. 



For a new plantation, select an open compartment, 

 with a light, rich, and rather moist soil, of good 

 B T 



