. CARDOON, Kardonen, Ger. Cardon, Fr. Cardo Hortense, Sp. The stems of the leaves, which are thick and crisp, are the eatable parts, and are generally used in soups or stews, after being blanched in the same manner as Celery. They are in perfection during the autumn and winter. Sow in April in drills 1 inch deep ; when one year old transplant in trenches of well-manured ground, 3 f6et apart and I foot in the rows; the roots remain from year to year. Large Solid. The best variety. Pkt. 10 cts., oz. 40 cts. -^/i»*'*yfl*<V«'p

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Keywords: ., bookauthorhenryggilbertnurserya, bookcentury1800, bookdecade1880