438 THE GARDENER’S ASSISTANT. 
__ The varieties generally grown are :— 
Large Brussels (Witloof) (fig. 1190).—This has large 
leaves with wide midribs and stalks. When blanched it 
is not unlike a Cos Lettuce in appearance. It is eaten 
raw as a salad, and also boiled like Endive. 
- Large-rooted.—Grown chiefly for its Carrot-like roots, 
which are employed in the manufacture of Coffee Chicory. 
Red Italian.—Remarkable for the rich-red colour on 
the blanched leaves, which makes it a favourite to mix 
with salad. 
_ Chinese Artichokes, Crosnes du Japon, 
Spirals (Stachys tuberifera) (fig. 
hardy tuberous-rooted perennial, and a wel- 
come addition to winter vegetables. 
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Fig. 1191.—Chinese Artichoke (Stachys tuberifera). 
plant grows from 10 inches to 15 inches in 
height, with a branching head. The principal 
root, or what may be termed the underground 
portion of the stem, forms numerous fibrous 
roots, to which are attached spiral tubers, 
pearly-white in colour, 2 inches or rather more 
in length and about half an inch in thickness, 
both ends being tapering. They are cooked 
either by roasting, boiling, or steaming, and 
served with melted butter and other sauces form 
an excellent dish. 
raw, 
flavour, with just enough of the taste of a Jeru- 
salem Artichoke to have suggested the name of 
Chinese Artichoke for them. They are quite 
hardy and of the easiest possible culture, in 
fact there is a possibility of their becoming 
The 
Though most appreciated in | 
a cooked state, they are yet sometimes eaten | 
and are not unlike a mild Radish in | 
a troublesome weed wherever the crops are not 
lifted. At the same time a certain amount of 
pains ought to be taken with them, or otherwise 
the tubers may prove too small to be service- 
able. ; 
A moderately rich, free, working soil is de- 
sirable, and in this drills may be drawn 18 
inches apart, and strong whole tubers be planted 
from 9 inches to 12 inches apart, in fine soil. 
In cold, low-lying positions raised beds 4 feet 
_wide should be formed to hold three rows. 
1191). — A | 
The 
best crops of well-formed tubers are had from 
ground in a finely-divided state, which offers no 
obstructions to the free growth of the tubers. All 
that is further needed is to keep the surface of 
the ground loosened and free of weeds. It 
will be found that the tubers keep fresher in 
colour and more tender in the ground where 
grown, digging them as required for use, but 
they ought all to be lifted before active growth 
commences in the spring, this also being the 
best time to replant. Those who prefer lifting 
the crops when the tops die down ought not 
to expose the tubers longer than necessary, as 
this discolours them, and they must also mix 
them with moist sand or fine soil, or otherwise 
shrivelling and decay quickly takes place. 
Chives (Allium Schenoprasum).—A hardy 
native perennial, cultivated for its leaves, which 
are used in salads and soups instead of young 
Onions. 
It will grow well in almost any soil, and is 
propagated by dividing the roots in spring or 
autumn, and planting them in small patches, 
6 inches apart, in rows from’ 9 to 12 inches 
asunder. The plants soon form large bunches 
of leaves, which become the more tender the 
more frequently they are cut. Chives will 
grow in the same spot for four or five years, 
after which the plants must be taken up, 
divided, and replanted in fresh soil. The 
ground between the rows should be hoed oc- 
casionally. Some cut the plants down in 
autumn, and after leaving them for some time 
to dry, cover them with an inch or two of 
mould. 
Chou de Burghley, or Cabbage Broc- 
‘coli.—This is said to have been originated at 
Burghley, by crossing a Cabbage with a Broc- 
coli. It can be used as a Cabbage in the 
autumn or early part of the winter, or kept 
till the spring, when those that survive will be 
found to have a Broccoli-like heart. Isolated 
plants that exactly agree with these particulars 
