162 GAEDEN PLANTS. PAET II. 



Cynara cardunculus. 

 CAKDOON. 



Between this vegetable and the Artichoke there is scarcely a 

 perceptible difference, but the mode of cultivation is altogether 

 different. It is not much cultivated anywhere, and seems to 

 be hardly known in India. 



The seeds are sown at the same time and in the same manner 

 as those of the Artichoke. When the young plants are about 

 nine inches high, they are put out at a distance of three feet 

 apart in ground that has been well enriched with manure. 

 They are then treated much in the same way as Celery. When 

 the vegetable has become blanched by being earthed up, it is 

 ready for use, and is taken up and stewed like Seakale. 



Cichorium endivia. 

 ENDIVE. 



There are two principal varieties of this vegetable, the 

 Batavian, or broad-leaved, often used for stews, and the curled, 

 called sometimes Capuchin's Beard, used as a garniture for salads. 



The seed should be sown in the middle of October, broadcast 

 and very thinly, in good soil. The young plants should be thinned 

 out to twelve inches apart. They do not bear transplanting well. 

 Those prove finest which are allowed to remain unmoved. 



When the plants have completed their growth, they should 

 be blanched, by being tied up in the form of a cone with bandages 

 of Plantain-leaf fibre. 



Leontodon taraxicum. 



DANDELION. 



A thick-leaved variety of this plant has recently been pro- 

 duced in France, and is now elevated to a place among vege- 

 tables for the salad. It is cultivated much in the same way 

 as Endive, and the leaves are eaten either blanched or green. 



Tragopogon porrifolius. 

 SALSIFY. 



7 A solitary bundle or so of this vegetable is usually exhibited 

 at the Calcutta shows ; but it is not much cultivated in India. 



