D. M. FERRY & GO'S 



lLLtTSTI«,A^TEl> 



WITH GENERAL DIRECTIONS FOR CULTIVATION. 



CVNARA SCOLYMUS. 



French Ai-tichant. — German ArtiscJioke. 



Lar^6 Giobe. — The garden Artichoke is a perennial plant from the south 

 of Europe, and esteemed a great luxury by epicures. The edible portion is the 

 undeveloped flower head, which is only fit for use before it begins to open its 

 bloom ; it is about the size and somewhat the shape of a small pineapple. To 

 have them in perfection, they should be thrown into cold water as soon as 

 gathered, and after having been soaked and well washed, put into hot water and 

 boiled till tender. When tender, drain and trim them, and serve with melted 

 butter, pepper, salt, and any other condiment that suits the palate. 1 his variety 

 must not be confounded with the Jenisalem Artichoke, which prodiftes only 

 tubers, scarcely fit for anything except animal food. 



Culture. — Sow early in Spring, in drills an inch and a half deep, and one 

 foot apart. AMien about ten inches high, transplant into peiTnanent beds, com- 

 posed of three-quarters decomposed manure and one-quarter leached ashes. 

 They should stand in rows four feet apart, and three feet apart in the row. They 

 will produce heads the first year from June to October, and from April to July 

 annually thereafter. When the head is cut, the stalk should be cut close to the 

 root. A bed will continue in good bearing for about five years. 



OFFICINALIS. 



Fr. Asperge. — Ger. Sparge I. 



This plant has been cultivated as a garden vegetable for at least two thou- 

 sand years. Cato, 150 years before Christ, gives a full detail of its mode of cul- 

 ture among the Romans. It is a favorite vegetable with nearly all, and almost 



