A R 



A R 



den-artichoke, without Prickles, and 

 redifti Heads. 



3 . Cinara fylveftris Batica. 

 Cluf. Cur. Poji. The wild Artichoke 

 of Bestia. 



4. Cinara fpinofa, cujus pediculi 

 efitantur. C. B. P. The Chardon 

 or Cardoon, mulgo. 



I thought proper to introduce this 

 Genus under the Name Artichoke, 

 which being the generally-receiv'd 

 Name of the only valuable Species, 

 it might be better here plac'd than 

 under the Latin Name Cinara. 



There is at prefent but one Sort 

 of Artichoke cultivated in the Gar- 

 dens near London, which is that com- 

 monly known by the Name of the 

 red Artichoke: formerly the green 

 French Sort was the moft common ; 

 but fince the red Sort has been in- 

 troduc'd, the other has been reject- 

 ed, as being vaftly inferior in Good- 

 nefs thereto. 



The manner of propagating this 

 Plant is from Slips or Suckers taken 

 from the old Roots in February or 

 March, which, if planted in a good 

 Soil, will produce large fair Fruit 

 the Autumn following : but as this 

 is a Plant which few Gardener?, that 

 have not been inftrucled in tne 

 Kitchen -gardens near London, under- 

 ftand to manage well, I {hall be the 

 more particular in my Directions 

 about it. 



At the Latter-end of February, or 

 in March, according to the Good- 

 nefs of the Seafon, or Forvvardneis 

 of the old Artichoke ftocks, will be 

 the proper time for dreffmg them, 

 which muft be thus perform'd : 

 With your Spade remove all the 

 Earth from about your Stock, down 

 below the Part from whence the 

 young Shoots are produced, clear- 

 ing the Earth from between the 

 Shoots, fo as to be able to judge 

 the Goodnefs of each, with their 



proper Portion upon the Stock ; 

 then make choice of two of the 

 cleared, ftraiteft, and moft promif- 

 ing Plants that are produced from 

 the Under part of the Stock, which, 

 you are to let remain for a Crop ; 

 then with your Thumb force off all 

 the other Plants and Buds, clofe to 

 the Head of the Stock, from whence 

 they are produe'd, and with your 

 Spade draw the Earth about the two 

 Plants which are left, and with your 

 Hands clofe it faft to each of them, 

 feparating them as far aiunder as 

 they can conveniently be plac'd 

 without breaking them, obferving 

 to crop off the 1 ops of the Leaves 

 which hang down, with your Hands : 

 your Ground being levell'd between 

 the Stocks, you may fow thereon a 

 fmall Crcp of Spinach, which will 

 be taken off before the Artichokes 

 will cover the Ground ; and be fure 

 to keep them clear from Weeds ; 

 and toward the Latter-end of Jpril 9 

 or the Beginning of May, when your 

 Plants begin to (hew their Fruit, you 

 muft carefully look over your Stocks, 

 and draw up all young Plants from 

 them, which may have been pro- 

 due'd fmce their Drelfing, and cut 

 off all Suckers which are produe'd 

 from the Stems of the Artichokes, 

 leaving only the principal Head, by 

 which means your Fruit will be the 

 larger : when your Artichokes are 

 fit to gather, you muft break, or cut 

 them down clofe to the Surface of 

 the Ground, that your Stocks may 

 make ftrong frefh Shoots before the 

 End of October, which is the Seafon 

 for Earthing, or, as the Gardeners 

 term it, Landing them up ; which 

 is thus done : 



Cut off all the young Shoots quite 

 clofe to the Surface of the Ground ; 

 then dig between every Stock, railing 

 all the Earth between each P.ow of 

 Stocks into a Ridge, as is done in 

 I 4. the 



