AKTICHOKE. 



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excellent substitutes for the winter sqiash, and make an 

 excellent pie. Thej are also a valuable food for cattle. 

 They can be preserved by boiling and drying the pulp in 

 an oven, or by cutting in strips and drying by the fire, 

 or will keep very well whole, if in a cool, dry place, free 

 from frost. 



Pumpkin Fie. — Pare the pumpkins, cut them into small 

 pieces, and stew them in just Avater enough to prevent 

 their burning, let them stand over a slow fire until quite 

 soft, then strain them through a sieve or colander, and to 

 one quart of pumpkin add one quart of rich milk or cream, 

 six eggs, one table spoonful of ginger, a grated nutmeg, a 

 little salt, and sweeten with sugar or molasses to your 

 taste. Bake very thoroughly without an upper crust. 



Cynara Ilortensis and Scolymus — Artichoke. 



The garden artichoke is a perennial plant, a native of the 

 South of Europe, where it has been in cultivation from the 

 time of the B/Omans. Columella mentions it, and says its 

 name — cynara— is from cinere (ashes), because the soil for 

 artichokes should be dressed with ashes. The plant is a 

 sort of overgrown thistle, but more beautiful, with large 

 pinnatified leaves, three or four feet long, with an ash- 

 colored down, the head of which, when it is fit for use, 

 before it begins to bloom, is about the size and somewhat 

 the shape of a small pineapple. 



As the artichoke is a native of a hot climate, it is per- 

 fectly adapted to the temperature of the Southern States 

 and adds a pleasant variety to our early summer luxuries, 

 which should bring it into more general cultivation. 



There are two kinds of the garden artichoke, the cynara 

 scolymus or oval green, and the cynara Jiortensis or globe; 

 as the edible parts of the latter are larger, and of a finer 



