The Culture of Vegetables and Flowers From Seeds and Roots | Page 3

insures a supply of heads from June to
October, but admits of a more effective rotation of crops in the garden.
Sowings in the open ground should be made in March or April, in drills
one foot apart. Thin out the plants to six inches apart in the rows and
allow them to stand until the following spring, when they may be
transplanted to permanent beds.
Globe Artichokes may also be grown from suckers planted out in April

when about nine inches high. Put them in rather deep, tread in firmly,
and lay on any rough mulch that may be handy. Should the weather be
dry they will require watering, and during a hot dry spell water and
liquid manure should be given freely to insure a good supply of large
heads. Seedlings that are started well in a suitable bed take better care
of themselves than do plants from suckers, especially in a dry season.
Vigorous seedlings send down their roots to a great depth.
To advise on weeding and hoeing for the promotion of a clean and
strong growth should be needless, because all crops require such
attention. But as to the production of large heads, a few words of advice
may be useful. It is the practice with some growers to twist a piece of
wire round the stem about three inches below the head. This certainly
does tend to increase the size, but the same end may be accomplished
by other means. In the first place, a rich deep bed and abundant
supplies of water will encourage the growth of fine heads. Further aid
in the same direction will be derived from the removal of all the lateral
heads that appear when they are about as large as an egg. Up to this
stage they do not tax the energies of the plants in any great degree; but
as the flowers are forming within them their demands increase rapidly.
Their removal, therefore, has an immediate effect on the main heads,
and these attain to large dimensions without the aid of wire. The small
heads will be valued at many tables for eating raw, as they are eaten in
Italy, or cooked as 'artichauts frits.' The larger main heads are the best
for serving boiled in the usual way. After the heads are used the plants
should be cut down.
==Chards== are the blanched summer growth of Globe Artichokes,
and are by many preferred to blanched Cardoons. In the early part of
July the plants selected for Chards must be cut over about six inches
above the ground. In a few days after this operation they will need a
copious watering, which should be repeated weekly, except when
heavy rains occur. By the end of September the plants will have made
much growth and be ready for blanching. Draw them together, put a
band of hay or straw around them, and earth them up, finishing the
work neatly. The blanching will take fully six weeks, during which
time there will be but little growth made--hence the necessity for

promoting free growth before earthing up. Any Chards not used before
winter sets in may be lifted and preserved by packing in sand in a dry
shed.
The Artichoke is hardy on dry soils when the winter is of only average
severity. But on retentive soils, which are most favourable to the
production of fine heads, a severe winter will destroy the plantations
unless they have some kind of protection. The usual course of
procedure is to cut down the stems and large leaves without touching
the smaller central leaves, and, when severe frost appears probable,
partially earth up the rows with soil taken from between; this protection
is strengthened by the addition of light dry litter loosely thrown over.
With the return of spring the litter is removed, the earth is dug back,
and all the suckers but about three removed: then a liberal dressing of
manure is dug in, care being taken to do as little injury to the plants
above and below ground as possible. At the end of five years a
plantation will be quite worn out; in somewhat poor soil it will be
exhausted in three years. But on any kind of soil the cultivation of this
elegant vegetable is greatly simplified by sowing annually, and
allowing the plants to stand for two years only, as already advised.
==JERUSALEM ARTICHOKE==
==Helianthus tuberosus==
The Jerusalem Artichoke is a member of the Sunflower tribe, quite
hardy, and productive of wholesome roots that are in favour with many
as a delicacy, and by others are regarded as worthless. It is said that
wise men learn to eat every good thing the earth produces, and this root
is a good thing when properly served; but when cooked in the same