BEE-KEEPING. 
523 
changing the stock, seeds, roots, and plants, 
has been so universally admitted in all edible 
subjects, that the manner in which it is neg- 
lected by a majority of florists of all ranks 
is the more extraordinary. Hundreds of 
tine seedlings of many kinds of flowers have 
fallen a sacrifice to the owners obstinately 
keeping them, and growing them year after 
year in the same place, whereby they have 
suffered so much as to destroy them in the 
end. The thought that change was necessary, 
never struck the raisers; they have naturally 
been anxious to retain all in their possession, 
until they have made enough to let out at a 
price to pay, but in this attempt the plants 
have been sacrificed and the variety lost to 
everybody. These hints will not be without 
their weight; they are of more importance 
than the casual reader may imagine; and we 
cannot help expressing both surprise and re- 
gret that it should be left to us to point out, 
even to those who know it, as well as those 
who do not, that they lose sight of the thing, 
although they must be fully aware of the con- 
sequences ; and while they preach, and even 
practise, rightly in regard to common things 
of little or no value, they cultivate the most 
valuable subjects without any regard to so 
essential a point of duty. 
THE CARDOON. 
The Cardoon (Cynara Carduncidus) is an 
esculent not much grown in this country, and 
very seldom cooked in a palatable manner, 
although much cultivated and highly esteemed 
on the Continent, where it is eaten stewed 
after the manner of celery, and in various 
other ways. The plant occurs in a wild state 
in the south of Europe, and other places round 
the basin of the Mediterranean, and was in- 
troduced to this country about 1658. It is a 
very strong coarse-looking plant, somewhat 
resembling the Artichoke, to which it is closely 
allied in appearance, but of a more succulent 
texture, and, although a perennial plant, is of 
no use after the first year as an esculent. 
The following are the most distinct varieties, 
although other names are to be found in use. 
The Common Cardoon grows about five 
feet high, with large strong leaves, and few or 
no spines. This is the oldest variety in Eng- 
lish gardens. 
The Spanish Cardoon is a stronger plant 
than the last, with the leaves more hoary, and 
generally more spines on the leaf-stalks. 
The Cardoon of Tours docs not grow so 
tall as either of the preceding, is broader and 
more downy in the leaves, and is armed witli 
many strong yellowish spines. The leaf-Stalks 
are thick and solid. 
The Red Cardoon has leaves destitute of 
hoariness, long and narrow. The leaf-stalks 
are large, hollow, and of a deep pink colour, 
especially towards the base, and it is quite 
free from spines. It is also more tender than 
any of the other sorts. 
As one sort is quite enough to grow, either 
the Spanish or the Tours variety may be 
selected : the former is the larger and more 
solid, but the latter is also solid, and is much 
preferred in France ; it is also rather the 
smallest grower, and that is an advantage in 
small gardens. As the roots penetrate to a 
considerable depth, a soil of free texture, and 
rather light, should be chosen for them. As 
the tenderness of the vegetable will be in- 
creased by the rapidity of its growth, the 
ground should be trenched, and slightly ma- 
nured if necessary, although too rich a soil 
might damage the flavour of the plant. When 
thus far prepared, about the beginning or 
middle of April, mark out the ground in lines, 
from four to six feet apart, and throw out a 
trench similar to those used for celery, from 
six inches to a foot deep, break up the bottom 
fine, mixing a little well-decayed dung with 
the soil, and sow from three to six seeds, in 
patches about eighteen inches apart. When 
the plants have acquired some size they should 
he thinned, leaving only one plant to each 
patch. During their after-growth they must 
be kept free from weeds, and be well watered 
in dry weather ; indeed, they can hardly have 
too much moi.-ture during the summer months. 
Towards the end of October a dry day should 
be chosen to earth them up for blanching. 
This may be done in nearly the same way as 
for celery, but a cleaner way is as follows : — 
having tied the leaves loosely together, begin 
at the base of the plant and bind it well up 
with haybands, as high as the ribs of the leaves 
are stiff and able to support themselves, leav- 
ing the top free ; then, at convenient oppor- 
tunities, earth them well up, nearly as high as 
the haybands reach, always choosing the driest 
weather for such operation. By this means 
the plants will be effectually preserved from 
the frost, and may be dug out to supply the 
table as wanted. 
BEE-KEEriNG.* 
THESE is nothing more legitimately forms 
a portion of the garden establishment than 
Bees. To keep none is to throw away a 
valuable produce, in the perfecting of which 
we employ other agents, it is true, but not 
to employ them is to let others gather Fruit 
instead of ourselves. We are not advocates 
for large stocks, unless people make a business 
of it at once ; but a garden without a hire or 
*"Thc Bee-keeper's Manual ; or Practical Hints 
mi Hie Management sad Complete Preservation <>( 
in B • . By Ham 11 TatiiOr. Third ad 
on: R.Qi lombridge and Sob . Paternosti 
