THE ARTICHOKE. 
417 
The Geiman Itampion is the common 
evening primrose of our gardens, 'Oenothera, 
biennis of Linnaeus,) a native of North 
America, but now naturalized in various 
parts of England, especially near Liverpool. 
As a flower-garden plant it is remarkable for 
the rapidity with which it unfolds its blossoms 
in the evening, as well as for the agreeable 
fragrance exhaled at the same time. In Ger-. 
many the roots have been long brought to 
market, and are eaten raw, being said to be 
an incentive to wine-drinking, Used this 
way> however, they are inferior to the tru.e 
Raropion, as they have a rather disagreeable 
pungency in the mouth. In the winter the 
roots are dressed in the same way as scorzonera 
or skirret. Its treatment should be exactly 
the same as that recommended above for the 
Rampion, only sowing much wider, and thin- 
ning the plants out to greater distances. If the 
crap fail, both these plants maybe transplanted 
when young, but they seldom make roots half 
the size of those which are not disturbed. 
When well grown the roots ought to be about 
a foot long. They are covered with a thick 
outer coat or rind, which must be removed 
before they are eaten in a raw state. 
THE ARTICHOKE. 
The Artichoke (Cynara Scolymus) is a 
native of the south of Europe, and appears to 
have been introduced by or before J 550. It 
is a very strong-growing perennial plant, with 
whitish pinnatifid leaves, attaining a length 
of live feet. The flower-stems rise to a 
height of six feet, bearing several large heads, 
which produce purple flowers in August. 
The fleshy receptacle of these flowers, called 
the bottom, is the part used, being cooked in 
many different ways, and occasionally on the 
continent used raw as a salad. 
The varieties are not numerous, being 
limited to the three following in British gar- 
dens : — 
The Green, Oval, or French Artichohe. 
This variety has the flower-head of an oval 
or conical shape, with rather narrow scales, 
which are nearly straight, much sharper 
pointed than in the next, standing rather out- 
wards, and are of a pale mealy green colour. 
This is very generally cultivated, being consi- 
dered to possess a superior flavour to the others. 
The Globe, or Purple- headed Artichoke, 
has the scales of the flower-head broad, blunt, 
and incurved at the points, giving the head a 
compact, squat, globular shape ; the scales are 
also tinged of a dull purplish colour. This 
variety produces the largest and most succu- 
lent bottoms, and is much grown. 
The JJirarf Globe Artichohe appears to be 
a variety of the last, and is a useful sort for a 
47 
small garden, as it is prolific, and occupies far 
less room than either of the others. 
The Artichoke requires a deep, free soil, 
in order to attain its full development, the 
roots being thick, fleshy, and penetrating deep 
into the ground. In cultivation, it should 
also be liberally supplied with manure, in 
order to render it as succulent as possible. It 
is generally propagated by suckers from the 
old plants, seed not being often perfected in 
this country, or, at least, not often being 
allowed so to do. Having fixed on a spot for 
a plantation of Artichokes, let if be well 
trenched, three feet deep if possible, and 
manured. Then mark it out in rows, six feet 
apart, or more if the ground be very good, 
and plant strong suckers about three feet 
apart in the rows. The suckers should be 
carefully slipped off the old plants, and trim- 
med neatly. The plantation should be made 
about the beginning of April, aB d care should 
be taken that the suckers do not suffer for 
want of water. Keep the ground clear of 
weeds, and well stirred about the plants, ob- 
serving the same rule with any crops which 
may be on the intermediate ground, but which 
ought not on any account to interfere with 
the Artichokes. The strongest will produce 
a few heads fit for use the same autumn, 
which will be found acceptable as coming in 
after the older plants are done. Dig and 
manure among the plants during winter, de- 
priving them of any suckers then formed, and 
follow the same routine as long as the crop is 
intended to stand. Where a great supply is 
wanted, it is a good plan to make a new 
plantation every year, as by this means the 
season may be lengthened out almost to 
Christmas, by cutting the latest heads with 
long stalks, and keeping them in sand in the 
root-room. After five or six years' growth, 
the plants begin to produce but indifferent 
heads, and the plantations are seldom worth 
keeping after that period, so that provision 
should be made for renewing them at least 
once or twice during that time. When the 
old plants are to be destroyed, some blanch 
the leaf-stalks, and use them in the same way 
as cardoons, to which some prefer them. For 
this purpose, as soon as the crop of heads is 
gathered, the plants are cut over about six 
inches from the ground ; as soon as the fresh 
leaves are near two feet high, they are bound 
up with hay-hands, and earthed up ; in about 
five or six weeks the stalks will be found 
perfectly blanched, and fit for use. When 
gathered, the old plants may be destroyed. 
It is usual to earth up the plants in the 
autumn, to preserve them from frost, and in 
very severe winters, this is desirable. The 
blue flowers possess the propeity of curdling 
milk. 
