Chapter XV 



MISCELLANEOUS 



Artichoke, Celeriac, Chard, Corx Salad, Cress, 

 Endive, Ginseng, Herbs, Leek, Mushroom, 

 Mustard, Okra, Parsley, Spinach, etc. 



"^HERE are two distinct kinds of arti- 

 chokes — one is grown for its potato-like, 

 underground tubers and is called Jeru- 

 salem artichoke, and the other is called 

 the Globe artichoke and the parts eaten 

 are the unopened flower heads (and 

 sometimes the young shoots). The for- 

 mer kind is seldom grown in American 

 gardens, being considered more suited 

 for farm culture for stock food; per- 

 fectly hardy; multiplies rapidly and will become a 

 bad weed if not kept within bounds ; once planted 

 it will maintain itself indefinitely; plant the tubers 

 the same distance apart as you would potatoes. The 

 Globe artichoke is propagated by seeds, or by suckers 

 taken from other plants. Seeds do not grow true to 

 name. Seedsmen sell plants for about $1.50 per 

 dozen. Set them about 3x3 feet apart ; protect the 

 crowns in winter with straw, etc. ; plants are good 

 for about three years ; not often grown in this coun- 

 try, but worth growing. 



Celeriac. — Little known in the L^nited States. 

 It is a turnip-rooted kind of celery, and the ''turnip" 

 is the edible part — either cooked or as a salad. 



