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and one does not become tired of it, if it is on tlie table every day, 

 in consequence of the many ways in which it can be cooked. It 

 is eaten (when cooked) with white sauce, with vinegar, fried, with 

 mavonaise, very good with pepper ; in ragouts, raw, or baked dry 

 in an oven. There is no difficulty in the culture of artichokes. 

 They require rich soil, deeply tilled — light and rather sandy. In 

 soils which retains too much water, their roots are apt to rot. To 

 preserve them during winter — cut them off with about ten inches 

 of the stem and set them in a heap of earth, not letting the soil 

 get into their heads. When the cold comes, cover them well with 

 leaves of oak, of plantain, of chesnut, &c. When the weather is 

 mild, open tlie covering every morning, take out what you want? 

 and cover up again in the evening, to keep out sleet, snow and 

 rain. Ee careful and do not tread on or press hard on them, for 

 they soon rot if bruised. Almost all our gardners practice as we 

 have stated. About the end of April we plant the artichoke 

 quincunx fashion, that it, five in a square — as one at each corner 

 and one in the middle, the squares being about 2 1-2 feet on each 

 side. Moles are very fond of their roots, especially in winter. 

 In France this mode of raising artichokes is almost sure ; but, 

 nevertheless, we think it best to state another method, practised 

 at Senlis, where they succeed well. Doublet, the gardner there, 

 sets out his artichokes in the open grounds at forty inches apart 

 every way ; between each, he sets out large Milan cabbages. To- 

 wards the end of November, or in December, he takes up one row 

 of artichokes out of every two. He then digs out that space, two 

 spades deep, throwing the dirt on each side to the rows of arti- 

 chokes left standing — so hilling tli^m up, and afterwards covering 

 the tops with straw and leaves, so keeping them (in the places 

 where they grew) until the following months of March or April 

 when he frees the artichokes from the earth and coverings. He 

 then sets out aritchokes in the row wdiich he had taken out in the 

 preceding fall. In the following December he destroys the oldest 

 row of artichokes, (now 19 to 20 months old) and the soil where 

 they stood is now used to hill up the new row. The object of this 

 method is to render permanent the culture of them in a field 

 suited to them, and to produce from each plant fruit not only more 



