536 KITCHEN GARDEN. 



The soil to be chosen for the growth of Cardoons 

 should be deep and light, but not over rich. Sow the 

 seeds about the middle of April, in trenches six inches 

 deep, and twelve inches wide, into which a small quan- 

 tity of rotten dung has been previously dug. The rows 

 to be set four feet distance from each other, and the 

 seed sown in patches, three or four together, at about 

 eighteen inches apart. When the plants have acquired 

 four or five leaves, they should be thinned out to single 

 plants. During summer they must be kept clean from 

 weeds, and, in dry weather, frequently watered, as they 

 require a good deal of moisture. About the end of 

 October, when the plants have attained nearly their full 

 size, a dry day is to be chosen, when the plants are free 

 from damp. The leaves of each plant are carefully and 

 lightly tied together with strong matting, keeping the 

 whole upright, and the ribs of the leaves together. The 

 plant is then bound closely round with twisted hay- 

 bands, about an inch and a half in diameter, beginning 

 at the root, and continuing to about two-thirds of its 

 height, covering the whole so as to prevent the earth, 

 when applied to it, coming in contact with the ribs of 

 the leaves. If the Cardoons are to be used early, and 

 before frost sets in, the plants may remain thus banded 

 without earthing up, and will become sufficiently blanched 

 for use ; but if there is any danger of their being 

 exposed to frost, then it is necessary that they should 

 be earthed up in the same manner as Celery, care being 

 taken that this is done in a dry day, and not to raise 

 the earth higher than the haybands. 



There have been other methods of blanching recom- 

 mended ; but this has been practised in the Horticultural 

 Garden at Chiswick, and the plants have been superior, 

 both in colour and the length of the blanched part, to 

 others under different management. 



