. Vick's floral guide. handle—say five or six inches in height,,when they can be transplanted into per-manent beds prepared as above should be placed in rows about CORRESPONDENCE. 9 three feet apart, the plants standingabout two feet distant in the row. Plant-ing is best done just after rain, care beingtaken to firm the soilwell about the plants,but if the ground is drythey should be freelywatered until growthcommences. The plan-tation will only give apartial crop the firstseason, the second fur-nishing the largest andbest, and where the Ar-tichoke is in demand, Ithink that it is
. Vick's floral guide. handle—say five or six inches in height,,when they can be transplanted into per-manent beds prepared as above should be placed in rows about CORRESPONDENCE. 9 three feet apart, the plants standingabout two feet distant in the row. Plant-ing is best done just after rain, care beingtaken to firm the soilwell about the plants,but if the ground is drythey should be freelywatered until growthcommences. The plan-tation will only give apartial crop the firstseason, the second fur-nishing the largest andbest, and where the Ar-tichoke is in demand, Ithink that it is an excel-lent plan to make aplanting every secondseason, and this can bedone by carefully re-moving the suckersfrom the old roots inApril or May, and treat-ing them as advised forspring sown plants. Of the several va-rieties described in the catalogues of ourseedsmen, I consider the Green Globe to be the best for general use; this haslarge, nearly round buds, and very thickand fleshy, deep green scales. An ounce. of good seed, properly sowed and caredfor, will produce about four hundredplants. Chas. E. Parnell. KEEPING FRUIT. The best fruit preserves are made byboiling down the juice without any addi-tion till it thickens. The natural gumand sugar present in most fruits onlyneeds concentration to form either syrupor jelly, but the practice has been solong to use sugar for a more rapid pro-cess at the expense of flavor, that theearlier and better method is all but for-gotten. The first confections and con-serves of fruit ever known were made inthis manner, in the rich valleys of Persiaand northern India, a process doubtlesslearned from Dates, Grapes, Figs, andNectarines curing themselves on thebough in favorable seasons, drying in theirown sugar crystalizing round the Grape juice thickening on the sidesof the wine press in the sun would teachsome one more intelligent than his fel-lows to try evaporating the juice on slabsof stone, and the honey so made wasdelicious e
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