204 THE KITCHEN GARDEN. [March." 
pressed at the top, the scales lie close over each other, and their 
ends turn inwards so as closely to cover the middle. 
The leaves of the globe artichoke are of a bluer cast, with more 
and deeper jags on the clifts than those of the French; they have 
small inert prickles like the latter but not so perceptible; the leaves 
of the French sort are larger, much wider, and of a paler colour. 
The great openness of the scales in the head of the French artichoke 
is a leading character; it also rather draws up to a point in the 
middle, whereas the globe kind is quite flat at top. The colour of 
the fruit, in the red variety of the globe artichoke, is a reddish- 
brown, or rather a dusky purple with a tinge of green. 
After the above descriptions it will be unnecessary to recommend 
which kind to sow; but being provided with good fresh seed of 
either sort that you desire to cultivate, prepare a piece of ground 
as directed for the young plantations, and at the distances there 
mentioned sow a few grains of seed in each spot where a plant 
might be set, covering them about three-quarters of an inch deep 
with light fine earth; when they appear keep them very clean and 
free from weeds during the whole summer and autumn, and in 
November you will find the method of their winter treatment, as 
well as that of the old plants. Any extra plants that may arise are 
to be transplanted into new beds the spring following. 
In the course of the season you may have crops of cauliflowers, 
cabbages, dwarf-kidney-beans, spinage, lettuces, &c. &c. between 
the rows; keeping them at a sufficient distance from the young arti- 
chokes, so as not to smother or cause them to draw up weakly. 
Or sow these seeds in a bed so thin as you may expect the plants 
to rise at the distance of six inches, allowing for imperfect seeds 
and accidents, cover them as above, and in the spring following 
transplant them as before directed. 
Cardoons. 
The cynara cardunculus, or cardoon artichoke, has been a long 
time used for culinary purposes, such as for salads, soups, stew- 
ing, &c. 
The stalks of the leaves being thick, fleshy, and crisp, are the 
eatable parts, being first blanched by landing them up like celery, 
to two or three feet high, to render them white, tender, and of an 
agreeable flavour, which otherwise would be rank and bitter; they 
are in perfection in autumn and winter. 
Sow the seeds towards the latter end of this month or beginning 
of next, broad-cast, in a bed of rich earth, and cover them about 
three-quarters of an inch deep; when the plants are three inches 
high thin them to four or five inches distant, that they may not be 
drawn up weak; keep them free from weeds, and towards the lat- 
ter end of May or beginning of June they will be fit to plant where 
they are intended to remain for perfection. For their further treat- 
ment see May, &c. 
Or, as these plants are rather impatient of transplanting, you 
may sow the seeds at the distances directed in May for the plants, 
