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ground become occupants of a ridge of soil, which is somewhat 

 difficult to keep moist in hot weather. The earthing-up should 

 be done gradually, commencing when the plants have attained 

 adult size. Leeks are boiled as a separate vegetable dish, and 

 are also added to stews and soups. They boil to a marrow-like 

 condition, and possess an excellent, mild flavour. 



Exhibition specimens will require a very liberal treatment 

 and careful manipulation to bring them up to show standard, 

 most of which will depend on the skill of the cultivator ; but 

 I give here a recipe which I have found in a very old book, and 

 which may give good results. I have never had occasion to 

 try it : "To grow large Leeks, take the young plants, clip 

 short their roots, and cut off the top of the leaves about a third 

 of their length. Make holes in the ground with a dibble six 

 inches apart, eight inches between each row, and drop a plant 

 into each hole without filling in the soil, and water at once. 

 Sufficient soil will be carried down by the water to settle around 

 and fix the roots. Water freely during summer, and give them 

 a liberal supply of liquid manure. Hoe occasionally, and 

 shorten the leaves several times. Gradually and by degrees 

 draw soil round them for purposes of blanching." 



All varieties have sprung from the common" wildling Leek, 

 so beloved of Welshmen, and great strides in improvement were 

 made in the Musselboro' and Broad Flag kinds ; but Mr. Lyon 

 has perpetuated a splendid Leek in The Lyon. 



CARDOON (Cynara cardunculus). The Cardoon, a European 

 vegetable of great merit, is not grown in English gardens to a 

 large extent ; in fact, few gardeners appear to know it or its 

 uses. It is allied to the Artichoke, and ranks with that vegetable 

 as a delicacy. Its appearance is decidedly handsome, with 

 four- to six-foot whitish stems, and large grey-green pinnate 

 leaves, and the whole plant looks like a gigantic specimen of 

 Celery. The blanched stalks and ribs of the inner leaves are 

 used as a winter vegetable, as well as the root, which, like that 

 of Celery, is very thick, and of pleasing flavour. The stalks 

 and root are boiled, carefully, until tender, and served with 

 sauce that is not too highly seasoned. 



Cardoon culture resembles that extended to Celery. Seeds 

 may be grown either in March or May. In the first case, heat 

 is necessary to raise the young plants, the seed being sown in 

 pots or upon a hotbed ; this procedure being in order to secure 

 an early winter supply. Where early maturity is not essential, 



