THE ARTICHOKE. . 219 



these the first is the highest flavored, the second is well 

 for a general crop, and the third is prolific, and occupies 

 little room. 



The artichoke requires a deep, cool, dry soil. It is 

 propagated by parting the roots in April, the sets being 

 planted in rows four or five feet asunder, and two feet 

 apart in the rows. The young plants generally afford a 

 crop which succeeds that of old plants ; and for this 

 reason a new plantation is made in some gardens every 

 year. During summer the plants are to be kept clear 

 of weeds, but require little other attention. In No- 

 vember the decay stems and leaves are removed, and 

 the ground cleared. Sometimes the earth is ridged 

 slightly around the roots, in order to defend the stools 

 from the frost. This, however^ is done more effectually 

 by ^ litter of straw, or of the refuse of the stable-yard, 

 of the depth of a foot, drawn close round the base of 

 the leaves. In April this litter is taken away, the stools 

 are examined, and two- or three only of the strongest 

 shoots are permitted to remain. The offsets, which are 

 carefully removed, afford materials for a young planta- 

 tion. In the north of Prance, where a severe winter 

 is apt wholly to destroy the artichoke quarter, it has 

 been- found advantageous to take up at the commence- 

 ment of winter a number of the most vigorous stools, 

 with the eyes or buds entire, and to store them in a 

 cellar free from- the influence of frost. They are re- 

 planted in the spring ; and not only do they grow well, 

 but*M. Vilmorin mentions that they afford an earlier 

 crop than the shoots left in the ground. In the spring, 

 the ground between the rows is digged over. At this 

 time manure may be, applied ; well-rotted hotbed dung, 

 andj above all, sea weeds, being considered preferable. 



