Aug.] THE CULINARY GARDEN. 211 



ARTICHOKES. 



The plantations of artichokes will now be coming into fruit : 

 when it is the object to have large heads, all, or the greater 

 part of the smaller ones, which issue from the sides, should 

 be displaced ; but when the small heads are used for culinary 

 purposes, they should be thinned out while they are still 

 young. 



Three or four heads are a sufficient crop for plants of a 

 middling strength, but those which are very strong and well- 

 established may be allowed to produce a greater number. 



Artichokes, in order to produce chard, should, as soon as 

 the principal crop is gathered, have their leaves cut over about 

 six inches above the ground, and their stems cut as close to 

 it as possible. It is to be observed that, to produce chard, the 

 plants will be destroyed, therefore a certain portion of the 

 stock of plants should be set apart for that purpose, and on 

 the supposition that new plantations are made annually to 

 a cc'tain extent, the loss of a portion of the oldest plants will 

 be in conformity with good practice. 



CUCUMBER PLANTS. — See Forcing-Garden, 



BROCCOLI. 



At the beginning of this month, prepare a piece of ground 

 for the reception of a crop of broccoli; for which purpose an 

 open spot should be chosen, not shaded by trees, and let the 

 ground be well dunged, which will considerably improve the 

 crop. 



The plants should be set out in rows about three feet apart, 

 and about the same distance, or at least two feet asunder in 

 the rows, and immediately after planting them, give to each of 

 them a moderate watering if the ground be dry. 



The broccoli-plants which were transplanted last month 

 should now have the earth drawn up round their stalks, at the 

 same time giving them a liberal watering ; this will strengthen 

 tl\cm and forward their growth considerably. 



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