CARD O ON. 
s\ 
for an acre is about 6000 plants.” The after-culture, preservat /on, uses, &c. 
have been sufficiently detailed in the preceding pages, under this head. 
CARAWAY. 
Carum carui. 
u The caraway is a biennial plant, a native of England, being occasionally 
found in meadows and pastures. It rises a foot and a half high, with spread¬ 
ing branches; the leaves are decompound ; the leaflets in sixes; it produces 
umbels of white flowers in June. 
u Use .—The plant is cultivated chiefly for the seed, which is used in con¬ 
fectionery and in medicine. In spring, the under leaves are sometimes put 
in soups ; and in former .times the fusiform roots were eaten as parsnips, to 
which Parkinson gives them the preference. In Essex, large quantities of 
the seed are annually raised for distillation with spirituous liquors. 
u Culture .—It is raised from seed, of which a quarter of an ounce is suffi¬ 
cient for a seed-bed four feet by five. Sow annually, in autumn, soon after 
the seed is ripe : the seedlings will rise quickly, and should be thinned to a 
foot’s distance each way. In default of sowing in autumn, sow in March or 
April, either in drills or broad-cast; but the plants, so raised, will not in gen¬ 
eral flower till the following year. When the seed is ripe, the plant is gen¬ 
erally pulled up in gathering, especially in field culture: 1 — Loudon. 
CARD 0 ON. 
Cynara cardunculus .— Cardoi\ Fr.— Kardonen , Ger. 
The cardoon is a hardy, perennial plant, a native of Candia, introduced 
into England in 1658. It is a species of artichoke, and grows wild in the 
south of France. 
Propagation.— u Though a perennial, it often dies in the winter, and there¬ 
fore requires to be raised from seed almost every year; and, for a bed four 
feet wide by eight feet, two ounces are sufficient. Formerly the plants were 
raised on hot-beds, and transplanted in May and June, but pow the seed is 
generally sown where the plants are to remain.”— Loudon. 
Use .— u The parts of the cardoon that are eaten are not those belonging 
immediately to the flower, as of the artichoke, but the roots, stalks, and 
middle ribs c f the leaves, and chiefly the latter, which are thick and crisp. 
