KITCHEN-GARDENING. 35 



Artichokes are esteemed a luxury by epicures. To have 

 them in perfection, they should be thro^vn into cold water as 

 soon as gathered, and after having been soaked and well 

 washed, put into the boiler, when the water is hot, with a 

 little salt, and kept boiling until tender, which generally re- 

 quires, for full-grown Artichokes, from an hour and a half to 

 two hours. When taken up drain and trim them ; then serve 

 them up with melted butter, pepper, salt, and such other con- 

 dunent as may best suit the palate. 



ASPARAGUS. 

 AsPERGE. Asparagus officinalis. 



VARIETIES. 



Gravesend. I Large Battersea. 



Large White Reading. | Large Green, or Giant. 



This plant is a native of cold climates, and is found grow- 

 ing wild in Russia and Poland, where it is eaten by the cattle 

 the same as grass. It will endure the severity of our winters, 

 and produce buds when the weather becomes mild ; but as gar- 

 den products are generally scarce after a hard winter, the gar- 

 dener who studies his interest will make the most of the spring 

 season, and raise all he can before the market becomes glutted. 

 To this end he is recommended to prepare for forcing this 

 vegetable as soon as the coldest of the winter is past. {See 

 article on Forcing Vegetables.) 



Asparagus may be raised by sowing the seed in the fall as 

 soon as ripe, or in March and the early part of April. One 

 ounce of seed will produce about a thousand plants. It re- 

 quires some of the best ground in the garden. The seed may 

 be sown in drills, ten or twelve inches asunder, and covered 

 about an inch with light earth. When the plants are up they 

 will need a careful hoeing, and if well cultivated and kept free 



