220 KITCHEN GARDEN. 



The Cardoon {Cynara Cardunculus) is a perennial 

 plant, a native of the south of France and Spain. It 

 has a close resemblance to the artichoke, but surpasses 

 it in size. The edible part or chard, as it is called, is 

 composed of the blanched and crisp stalks of the inner 

 leaves. Besides the common sort, there is a kind called 

 the Spanish Cardoon, which many prefer ; and also a 

 prickly variety, known by the name of the Cardoon of 

 Tours, and much used on the Continent. The common 

 artichoke is likewise employed occasionally for the pro- 

 duction of chard'. Cardoons are foun^d to prosper best eii 

 light deep soil. The seed is sown annually about the mid- 

 dle of May, in shallow trenches, like those for celery, and 

 the plants are thinned out to ten or twelve inches from 

 each other in the lines. In dry weather water is co- 

 piously supplied, not only to increase the succulence of 

 the leaves, but to prevent the formation of flower-stalks, 

 which render the plant useless. In autumn the leaves 

 are applied close to each other, and wrapped round with 

 bands of hay or- straw, the points of the leaves only 

 being left free. Earth is then drawn up around the 

 leaf-stems to the height of fifteen or eighteen inches. 

 Sometimes cardoons are blanched by a more thorough 

 earthing up, in the manner of celery ; but in this case 

 the operation must be commenced in summer, and re- 

 gularly carried on through the autumn. During severe 

 frost the tops of the leaves' should be defended with 

 straw or haulm. 



The Rampion [Camiyanula Hapunculus) is an Eng- 

 lish native biennial, the roots of which, under the name 

 of ramps, are used raw as a salad, or boiled like aspara- 

 gus. It is but little cultivated in Britain. Where, 



