GARDENS 



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open ; the whole head is boiled and the scales pulled off, one 

 or two at a time, dipped in butter and pepper, and the mealy 

 part stripped off with the teeth. The bottom, when the 

 leaves are disposed of, is eaten with the knife and fork 

 The flowers have the properties of rennet in curdling 

 milk. Medicinally the artichoke is of little use. 



To Boil. — Throw the heads as soon as gathered into 

 cold water and let them lie two hours. After being soaked, 

 put them into hot water with salt and keep them boiling 

 until tender, which will take about two hours. Dress 

 and trim them, and serve them up with melted butter and 

 other seasoning to suit the taste. 



Chards. — After the best heads have been cut, cut off 

 the stems as low as possible, and the leaves within six 

 inches of the ground. When the new leaves are two feet 

 high, blanch them, as directed for Cardoons, which many 

 think they excel. 



Cynara Cardunculus. — Cardoon. 



The Cardoon is a hardy perennial plant, a native of 

 Candia, introduced into England in 1658. It resembles 

 the artichoke, but is of larger size, some five feet in height 

 with the leaves spreading out widely. In continental 

 Europe it is considerably cultivated, but it is a fancy 

 vegetable, cultivated mostly as a curiosity, and being of 

 no great merit as an esculent. There is but one variety 

 cultivated. 



The soil must be light, deep, well pulverized and toler- 

 ably rich. Sow the seed early in April, in drills ten in- 

 ches apart, giving the plants, as soon as they come up 

 strong, each five inches of space. They will run to seed 

 too soon if sown earlier. Transplant carefully with a 

 trowel, choosing a wet day, when six or eight inches high, 

 into the place where they are to remain, being any ordinary 



