130 



CULINARY OR KITCHEN GARDEN. 



be given, to prevent them running into 

 flower, in which case the crop would be 

 rendered useless. As we have before re- 

 marked, when water is to be used for such 

 crops, it is no additional labour, and very- 

 little more expense, to have it enriched by 

 a little guano. If the seeds are sown, two 

 may be placed together, at the distance 

 of 14 inches apart, one of the plants from 

 which, should both vegetate, is to be re- 

 moved when about 6 inches high. If 

 transplanted from pots, or from a seed- 

 bed, set each plant at the above distance. 



Subsequent cultivation. — Water during 

 dry weather. When the plants have 

 attained the height of 18 inches, place a 

 stake 3 feet high to each, and tie the 

 leaves loosely to them, the intention be- 

 ing to prevent their being broken by high 

 winds. Earthing-up the stems should 

 take place at the same time, putting a 

 little often to them. Some do not 

 earth up until the plants have nearly 

 attained their full height, and earth up 

 all at once ; others do so progressively, 

 believing that the stalks are, by this 

 means, rendered more crisp, firm, and 

 delicate ; whereas, by the other method, 

 they say the stalks are liable to become 

 hard and stringy from exposure to the 

 air; and there is, no doubt, some reason 

 for thinking so. 



Talcing the crop, and subsequent preserva- 

 tion. — By September in England, October 

 in Scotland, the early crop will be fit for 

 use, and the successional crops will con- 

 tinue on till the end of March. The 

 earth is carefully removed, the plant 

 taken up by the roots, and carried to the 

 vegetable-room. The roots are then cut 

 off clean, as well as the points of the 

 leaves as far down as to where they are 

 found solid and well blanched. They are 

 carefully washed, and the parts of the 

 leaf-stalks left are carefully tied to the 

 stem with a broad piece of clean fresh 

 matting, in which state it is ready for 

 the cook. When severe frosts are appre- 

 hended, a portion of the crop should be 

 taken up, roots and leaves entire, and 

 carried to the root-cellar and packed 

 amongst sand, laying the plants down in 

 rows and packing the sand around them, 

 one course over another till the bin 

 is full. In this way they keep well, 

 and become more perfectly blanched. 

 The remainder of the crops should also 



be taken up and placed on ridges, as 

 will be found recommended for celery. 

 The intention of taking up the plants 

 and laying them on their sides with the 

 points of their leaves inclining down- 

 wards, is to prevent the wet and snow 

 getting into their hearts, which would 

 soon rot them ; for although naturally 

 pretty hardy, from the luxuriant state in 

 which they have been grown they are 

 very susceptible of injury from frost, and 

 equally so from wet. 



Approved sorts and their qualities. — 1. The 

 common or plain cardoon without spines — the 

 Cardon pleiu inerme of the French — is that 

 most generally grown. 



2. Cardon de Tows. — Cardon piquant; C. 

 spinocissima of Prest. 



3. Spanish cardoon. — Of large size, the mid- 

 ribs being very succulent and solid. The C. 

 integrifolia of Vahl. 



4. Bed cardoon. — Cardon h, ootgs rouges of the 

 French. 



General remarles. — A plant saved over winter, 

 and left unblanched, will afford a sufficient sup- 

 ply of seed for a moderate-sized garden. They 

 ripen their seed in August ; and seed well ripened 

 and kept will retain its vegetative properties 

 six or seven years. The cardoon of Tours is so 

 formidable on account of its strong and nume- 

 rous spines, that the workmen, in earthing it up, 

 &c.,are said to beprotected by wearing a leathern 

 frock over their clothes. Some people, instead 

 of earthing up the plants, envelop them by 

 twisting hay -bands round them, and cover 

 them up with earth only on the approach of 

 winter. 



Its European names are — Cardon in French 

 and Italian; Kardonen in German. 



§ 4. — THE ARTICHOKE. 



Natural history.— The artichoke (Cynara sco- 

 lymus Wild.) belongs to the natural order Com- 

 positae, sub-order Carduacese, and the class Synge- 

 nesia, and order Squalls, in the Linnsean arrange- 

 ment. The origin of the generic name is given 

 in last section. The English name, artichoke, is 

 derived from the Celtic art, a spine, and cliavlx, 

 a cabbage. Loudon thought it more likely to come 

 from carcioffo or Icharchiof, its name in Arabic. 

 The generic name is also supposed to be derived 

 from Oinis, because Columella asserts the land 

 in which it should be grown ought to be ma- 

 nured with ashes. Parkinson says it is so 

 called from the ash colour of its leaves, a far 

 more probable surmise. It is somewhat singu- 

 lar that this vegetable should bear the same 

 name in English, French, German, and Dutch, 

 with very little variation. — Vide General re- 

 marhs. It was held in high estimation by the 

 ancient Eoraans. — Vide Introduction. The 

 Greeks and Romans appear to have procured 

 it from the coast of Africa, as also from 



