March.] THE KITCHEN-GARDEN. 205 
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 red- 
dish brown, or rather a dusky purple, with a tinge of green. 
After the above descriptions, it will be unnecessary to recom- 
mend 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, spinach, 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 follow- 
ing transplant them as before directed. 
Cardoons. 
The Cynara Cardunculus, or Cardoon Artichoke, has been a long 
time used for culinary purposes, such as for sallads, soups, stew- 
ing, Sec. 
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 distance, that they may not be drawn up 
weak; keep them free from weeds, and towards the latter end of 
May or beginning of June, they will be fit to plant where they are 
intended to remain for perfection. For their further treatment see 
May, ike. 
Or, as these plants are rather impatient of transplanting, you may 
sow the seeds at the distances directed in May for the plants, a few 
seeds in each spot, and as they advance thin them, leaving only the 
best plant in each of those squares. 
