. Globe Artichoke. The edible part of the Artichoke is the undeveloped flower-head, which is only fit for use in an immature state. The heads, which are very fleshy and tender when properly cooked, are boiled and served with butter, pepper and salt. The seeds should be sown early in the spring, in drills, an inch and a half deep, and 1 foot apart. The next spring transplant to permanent beds, in rows or hills, 3 feet apart and 2 feet between the plants. It likes a deep, rich, moist loam, and the plants should be protected in winter by a covering of leaves or coarse manure. Large Green Globe. T
. Globe Artichoke. The edible part of the Artichoke is the undeveloped flower-head, which is only fit for use in an immature state. The heads, which are very fleshy and tender when properly cooked, are boiled and served with butter, pepper and salt. The seeds should be sown early in the spring, in drills, an inch and a half deep, and 1 foot apart. The next spring transplant to permanent beds, in rows or hills, 3 feet apart and 2 feet between the plants. It likes a deep, rich, moist loam, and the plants should be protected in winter by a covering of leaves or coarse manure. Large Green Globe. The best for general culture. (Seed only.) Pkt. 5 cts.; oz. 30 cts.; J lb. $ Jerusalem Artichoke. This is entirely distinct from the Globe Artichoke, and is propagated by and for its tubers, which are used for pickling and for feeding stock ; yield, about 300 bushels per acre. Qt. 15 cts.; peck $; bu. $ (2 lbs. by mail, 50 cts.) "Asparagus ; The best methods employed in England and Prance, by Jas. Barnes and Win. Robinson. Price, 50 cts. by mail. •* Dreer's Open Air Vegetables " gives complete description of preparing Asparagus beds ; ready March 1st. 25 cents. ? (19)
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Keywords: ., bookauthorhenryggilbertnurserya, bookcentury1800, bookdecade1890
