KITCHEN-GARDEN VEGETABLES. 
earthed up, the plants being alike in strength, 
the same quantity of soil will be required for 
all. The weakest plants may be kept in the 
cold frame ten days longer, which, with a second 
sowing, will give asuccession. Water the newly 
turned out plants, and loosen up the soil between 
them, which finishes the planting part of the 
business. In dry weather the plants will re- 
quire watering once or twice until they get 
established, after which they will only require 
to be kept clear of weeds by forking among 
them occasionally. 
In the beginning of October the most forward 
trench of plants will be ready for earthing up. 
Take advantage of a fine dry day, and com- 
mence by carefully bringing all the leaves into 
an upright position, in which they should be 
held by one person, while another fastens a hay- 
band round the bottom of the plant, and winds 
away until the whole of the stalk is bound 
round and the end of the band secured. The 
stalks should be brought closely together, but 
not too much compressed. Proceed in this way 
until the trench is completed, and then earth 
- up till the bands are covered with the soil, which 
should be pressed very tightly round the plant 
at the top to exclude air and moisture as effec- 
tually as possible. Proceed in the same manner 
with the remaining trenches when fit. 
Blanching is also accomplished by fastening 
the leaves closely together with string or mat- 
ting, then placing an earthen drain-pipe over 
the plants, and filling up with sand. This plan 
answers admirably; the whole of the leaf-stalks 
being perfectly blanched, quite crisp, and fit for 
use. Its adoption prevents the loss of space 
occupied by the ridges, as no soil is wanted for 
earthing; but it takes a pipe 7 or 8 inches in 
diameter for a well-grown plant, and these are 
expensive. 
Cardoons are fit for use in about three weeks 
after tying up. At the approach of severe frost 
it is advisable to protect the plants with litter. 
In France, before severe frost sets in, the plants, 
having been tied up for about a fortnight, are 
taken up with balls ona dry day, and replanted 
close together in a cellar, where the process of 
blanching is completed. Thus treated they are 
said to remain good till March. Or they may 
be kept in a trench 4 feet wide and 3 feet deep 
in a piece of dry ground, the sides lined with 
a good thickness of straw, against which one or 
two rows of Cardoons are placed, the extremities 
of the leaves being left above-ground, then 
another layer of straw, and another row of 
plants, till the trench is filled. The plants are 
Vou. II. 
42} 
sheltered from rain, and protected from frost by 
long litter, which is always removed in mild 
weather. 
Cooking. — After the Cardoons have been 
trimmed and washed, and their outside leaves 
removed, they are cut into pieces 4 inches long, 
placed into a pan of cold water and boiled until 
the outer skin can be easily removed with a 
cloth. After this they are well washed, and 
again boiled in good stock or broth. They are 
served very hot with brown sauce made with 
good gravy. It is an improvement in serving 
Cardoons to put some marrow round them. 
The common Cardoon has spineless leaves, 
leaf-stalks solid, but not so thick nor so tender 
when cooked as those of the other varieties; it 
is also apt to run to seed. The Spanish Cardoon 
has spineless leaves with large nearly solid ribs. 
Like the preceding, it is apt to run to seed. 
Fig. 1177.—Tours Cardoon. 
The leaves of the Tours Cardoon (Fig. 1177 
are excessively spiny, so much so that great 
care is requisite in working among the plants, 
for the spines are long and very sharp. Not- 
withstanding this drawback, the variety is much 
cultivated in France on account of its large, 
thick, solid, tender ribs. The plants are not so 
lable to run to seed as those of the preceding 
varieties. The red-stemmed Cardoon is an ex- 
cellent variety recently obtained from Marseilles. 
Leaves nearly smooth; ribs tinged with red, 
very large and solid, not apt to run to seed; 
but scarcely so hardy as the Tours Cardoon. 
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