GLOBE ARTICHOKE 
9 
plants are liberally manured, and the plants will soon 
begin to form heads. In some parts of the kingdom 
protection is not necessary ; and here growth is earlier, 
so that the plant in open quarters may be divided earlier 
than April, but the growers must be governed by the 
locality, soil, and surroundings. If the suckers are ob- 
tained from any distance they should be packed in wet 
moss, and in all cases there should be ample supplies of 
moisture when required during the growing season. 
The season for gathering of the heads is important, as if 
too large they are dry and liavourless, and though they 
may be used in a small state they are lacking the flavour 
of a quickly grown large succulent head. The heads 
are best just before the centre scales begin to unfold and 
whilst the outer ones are quite plump and fresh. The 
crop early in the spring may be hastened by covering 
the new growths at night by mats over stakes, also by 
giving food in the shape of nitrates and fish manure, 
the latter well washed down to the roots. 
To Boil Globe Artichokes 
Having cut off the stem level with the leaves, and 
having cut an inch or so from the top leaves, and 
removed the harder of the bottom leaves, clean and 
wash the Artichokes and plunge them into boiling salted 
water. Boil for half an hour or so, till the leaves are 
easily removed. Dish on a folded napkin, and serve 
with oil and vinegar. Sauce Hollandais, or melted butter. 
A French Method of Cooking Artichokes 
A French Tiethod of cooking Artichokes is the follow- 
ing, given by M. Urbain-Dubois : Trim the vegetable 
as before, then quarter it, scoop out the “choke” 
the undeveloped flower), rub the inside well 
with lemon juice, and three parts boil in acidulated 
slated water ; then drain well, place in a buttered 
