THE KITCHEN GARDEN 



247 



Salsafy, a plant of Spanish origin, comes also 

 within the large order of Daisy-flowered plants, and 

 both of the Artichokes ; the Jerusalem Artichoke, of 

 which we eat the roundish tuberous roots, being a 

 near relation of the tallest growing kinds of our border 

 perennial Sunflowers. 



The Globe Artichoke and the Cardoon, two plants 

 that botanically are nearly identical, seem to me to 

 be of almost more value in ornamental ground than 

 in the kitchen garden ; for excellent though both are 

 to eat, I think them still better to look at. But Avhen 

 they are used as noble foliage plants in the pleasure 

 garden, it should be remembered that if the leaves 

 are to remain in beauty the flower-stems must be cut 

 out. But in a group it is easy to arrange that some 

 of the plants away from the edge should be allowed 

 to bloom, for it is beautiful in all ways, and the mighty 

 Thistle-flower with its extremely bright blue-purple 

 colouring is very handsome in the late summer. In 

 the kitchen garden a fresh plantation of Artichokes 

 should be made every three years, for as the strong- 

 growing cro"vvTis get crowded the flower-buds become 

 smaller ; but when grown for ornament they can be 

 left longer. 



What a prosperous-looking plantation is a well- 

 grown breadth of Beet. For preference I grow the 

 rather small Dell's Crimson, it is so finely coloured 

 all through, never showing those pale rings that give 

 such a coarse look to the cut sections. And I like 



