DESCRIPTIVE CATALOGUE. 
ARTICHOKE. 
Cynara scoltnnus Or Botanists. 
Arlichaul, FbkkcH. 
Aloachofa, Spanish. 
Artischoke, . . Gkkman. 
The artichoke, when cultivated in a suitable soil, is a peren- 
nial ; but after the fourth or. fifth year, the heads become 
smaller and drier, and are unfit for use. The edible part con- 
sists of the fleshy substance on the bottom of the scales of the 
immature flower heads, which, to render palatable, may bo 
dipped in butter or other sauce, or they may be eaten as n, 
salad in a raw state. 
The two principal varieties are the Globe and the French or 
Green. The globe is considered the best for general use. 
Cultivation. — This plant may be propagated from seeds, 
or by a division of the suckers, which are anuually afforded by 
the parent stocks in the spring. The suckers are ready to 
slip or cut off as early in the season as they have formed a 
few roots and leaves. They may be planted about three feet 
apart each way, in a light warm soil, well pulverized and ma- 
nured. If the weather continue dry, they must be frequently 
watered uutil they strike root. During the season they must 
be constantly hoed, and, at the approach of winter, remove all 
decayed leaves ; and in all regions north of the Potomac, pro- 
~t the roots from the effects of frost by covering them with 
jitter or the boughs and leaves of pine or hemlock spruce. IF 
the climate is very severe, the leaves may be covered with 
earth. In early spring, the litter may be removed, the earth 
levelled down, and the ground enriched by well-rotted ma- 
nure. No vegetable is more benefited than the artichoke by 
