KITCHEN GARDEN. 



2. ARTICHOKES. 







The flower heads of Artichoke, Cynara Scolymus, 

 in an immature state, contain the part that is used, which 

 is the fleshy receptacle, commonly called the bottom, 

 freed from the bristles and seed down, vulgarly called 

 the choke, and the lower part of the leaves of the 

 calyx. 



There are two varieties of the Artichoke, viz. : 



1. The conical, ovate, or oval French Artichoke : the 



heads are of a green colour ; the scales pointed, and 

 turning outwards. 



2. The globular, or large round-headed Artichoke ; 



with dusky purplish heads ; the scales turned in at 

 the top. This last, commonly called the Globe 

 Artichoke, is the only sort deserving cultivation in 

 this country. 



Artichokes are propagated by the off-set suckers, 

 which are produced abundantly from the roots of old 

 plants : these should be planted in rows four feet apart, 

 placing them in clumps of three or four in each, two feet 

 asunder in the rows. Artichokes require a deep soil ; 

 and, before they are planted, the ground should be well 

 manured, and trenched two feet deep : this operation 

 should be performed in April, as soon as the young 

 leaves begin to show themselves above the surface of the 

 ground. After this, the plants will require only to be 

 kept clear from weeds during the summer, and in the 

 autumn to be protected by litter from the stable, to 

 secure them against the frosts in winter. 



3. ASPARAGUS. 



Asparagus qfficinalis is a perfectly hardy plant ; it 

 invariably produces ripe seeds in the autumn, and from 

 these alone it is raised. 



