May.] 



THE CULINARY GARDEN. 



159 



SOWING AND PLANTING SAVOYS. 



Savoys of different sorts may now be both sown or planted, 

 as directed for Brussels-sprouts. 



SALSAFY, SCORZONERA, AND SKIRRETS. 



Salsafy, scorzonera, and skirrets, may yet be sown, if not 

 done in April ; but sow as early in the month as possible. 



The early crops that are above the ground should be first 

 thinned to two inches apart, and about the end of the month, 

 or beginning of June, finally to four inches. 



PLANTING ARTICHOKES. 



About the beginning or the middle of this month, artichokes 

 for a late crop may be planted. See March, for the method 

 of planting them. During the first week or two, let them 

 have, if the weather be dry, a plentiful supply of water. The 

 heads of these plants will come in late in the season, and will 

 continue to yield their produce until the frost destroys them. 



ASPARAGUS. 



Asparagus will now be fit to cut for use. 



The shoots of these plants, when they are advanced about 

 two or three inches above ground, are fit for gathering while 

 the top bud or head remains compact, but which, if per- 

 mitted to run, soon becomes open, loose, and of less estimation. 



When proceeding to cut them, be careful to thrust the knife 

 down close by the side of the shoots intended to be cut, lest 

 you wound or destroy the young buds that are coming up in 

 succession, and do not yet appear ; cutting the shoots off slant- 

 ing, about three or four inches within the ground. 



Let the beds be now carefully cleaned from weeds : either 

 give a careful hand-weeding ; or, with a small hoe, on a dry 

 day, cut up all weeds clean within the surface. 



