AMERICAN KITCHEN GARDENER 
ARTICHOKE. 
Cynara Scolymus .— Artichaut , Fr e — ArtischoJce , Ger* 
There, are, according to Loudon, three varieties cultivated—Conical. 
French, or oval artichoke, with green head. The head is oval, the scales 
open, and not turned in at the top, as in the globe sort.—Globe, or largest, 
with dusky, purplish head. The scales are turned in at top, and the recep¬ 
tacle more succulent than the other.—The dwarfish globe, a prolific variety, 
and valuable as occupying little room with its head. The globe kind is the 
only one usually cultivated in this country. 
In making new plantations, select deep, rich, light loam, not liable to re¬ 
tain much wet in winter, nor to be very dry in summer. Let it have a 
gentle slope, sufficient to carry off any moisture that might lodge in the 
trenches between the rows, for that is more injurious to the roots in winter 
than the severest frost. Lay on a good quantity of rotten dung, and trench 
the ground eighteen inches deep, incorporating the manure well therewith, 
and thoroughly pulverizing the ground in digging; then proceed to slip off 
the young shoots from the mother stools, with all the roots and fibers they 
may have thrown out, and close the earth about the remaining shoots. 
These being provided, pull off any loose hanging leaves, and trim the fibers; 
then plant them with a dibble about four or five inches deep, in rows five 
feet asunder, and two feet apart in the row, leaving part of their green tops 
above ground, and the hearts of the plants free from any earth over them; 
be careful also to give each plant a little water to settle the earth about its 
roots. 
Or, if you have seedling year old plants in a seed bed, you may take 
them up, and after shortening the lap roots a little, and dressing their leaves, 
plant them as above. 
Subsequent culture. —“All spring and summer keep them clear from weeds, 
by occasionally hoekg between the plants; this, with regular waterings in 
