218 



GARDENING FOR THE SOUTH. 



part whence the young shoots spring. Remove all these 

 shoots but two, or at most three, of the most vigorous, tak- 

 ing care to select those from the under part of the stock ; 

 the strong, thick ones from the crown, having hard woody 

 stems, produce hut indifferent heads. 



Although the artichoke is a perennial, yet after the 

 fifth year, the heads groAV small and dry. The beds 

 should in consequence be broken up at this time, or as 

 soon as they begin to fail and fresh ones be formed on 

 another site. Artichokes are made to attain a much larger 

 size than they otherwise would by twisting a ligature tight- 

 ly around the stem below each, and thus preventing the 

 reflux of the sap. 



The artichoke is much benefited by the application of 

 sea weed or any other manure containing common salt. This 

 is probably in a great measure because salt keeps the soil 

 moist. 



For Seed. — Select a few of the finest heads and permit 

 them to flower. Bend over the stalk and tie the head to 

 a small stake to prevent the water from settling in the 

 expanded calyx. When the flower has withered the seeds 

 are ripe. One ounce of the seed will produce about six 

 hundred plants, and for three years will vegetate freely 

 if kept cool and dry. Put away in paper bags for use. 



As the newly-made beds come into flower after the 

 season for the old plants is over, those fond of this vege- 

 table Avill prefer to make a new plantation every year. 



Properties and Use. — The artichoke is wholesome, yet 

 it contains but little nutriment, and is cultivated merely 

 to please the palate. The heads are sometimes pickled. 

 It is eaten by the French as a salad, with oil and 

 vinegar, salt and pepper ; the bottoms are often fried in 

 paste like the egg-plant. The English gather them when 

 they spread their scales and the flower appears about to 



