There is a considerable number of vegetables that are seldom encountered in the general garden, many of which are well worthy of acquaintance. Many of them are familiar to the city housekeper through the medium of the fruit stores and the delicatessen stores; more of them appear in the gardens of the foreign residents and might be adopted for general cultivation with good results.

ARTICHOKES

Which appear as an especial delicacy on the menus of the big hotels and restaurants on special occasions only, are not difficult to grow in sections of the country where the winters are not too severe. They will not stand the winters of the northern states, however, and in any longitude north of the Ohio, are better for winter protection.187 Given a mild winter climate they are as easily raised as a cabbage or an ear of corn and are far more ornamental, indeed so striking and handsome are the plants that they may be grown for their effectiveness alone.

The plants are grown from seed started in a hotbed in March or earlier and planted out in rich mellow soil when the weather is suitable. Set the plants three feet apart each way. The plants do not bear until the second year, but they may be had in cold sections by purchasing the plants of the florist at any time after the middle of April. As many undesirable sorts are often obtained from seed it is a more certain way of getting good varieties to purchase the plants. They are, however, more expensive than other vegetable plants and where they can not be carried over the winter are somewhat expensive, costing one dollar and fifty cents a dozen. However, a dozen will be ample for a small family.

The unopened flower head is the part eaten and it is served raw as a salad or cooked in various ways as an entrée.

188

They should receive the same culture as okra or corn, thorough cultivation and water if the season is unduly dry. At the approach of severe weather the tops should be cut off close to the crown and the plants banked up with coal ashes, which should be removed in the spring before growth begins.

ARTICHOKE, JERUSALEM

Though sometimes used as a vegetable and for pickling is especially valuable for feeding stock, especially swine which are allowed to harvest it by rooting it out of the ground. It is claimed that an acre of ground planted to artichoke will keep from twenty to thirty hogs from October to April. They have a special value as a means of clearing a piece of land of undesirable weed growths—like Canada Thistle, quack grass or locust sprouts, as the hogs in rooting for the tubers will destroy the weed roots, thus redeeming a piece of land that may be utilized for garden crops or fruit.

189

In planting the tubers are cut and planted the same as potatoes and cultivated in the same way until the crop is matured sufficiently to turn the hogs on it or they may be harvested to feed during winter to any stock which needs a succulent winter food.

BROCCOLI

A vegetable similar to cauliflower, but of somewhat coarser flavor. It is hardier than cauliflower and will do well in sections where cauliflower is not successfully grown. For rapid growth it should receive frequent cultivation and be grown in rich soil. Sow seed very early in greenhouse, hotbed or warm window and set out as soon as the ground can be prepared in spring, setting the plants the same distance apart as cabbage and drawing the earth up about the roots when hoeing. White Cap is about the best variety, making fine, large, compact heads of a creamy-white color, of good flavor.

190

BRUSSELS SPROUTS

These little miniature cabbages, growing closely together on a stalk, are delicious boiled like cabbage or used as a salad. The culture is the same as that accorded cabbage. The seed should be sown in the hotbed in spring and set out in the open ground in May in rows three feet apart and about twenty inches apart in the rows. Cultivate to keep down weeds and maintain a dust-mulch. By fall the little heads will be fully developed. The delicate flavor is improved by a touch of frost. For late use sow seed in June.

CHICORY

Sow seed in the open ground early in spring as for parsnips, thinning to stand three inches apart in the rows and making the rows fifteen inches apart. Dig the roots in the fall and store in a dark cellar where the temperature can be controlled. Cut the leaves off a little above the root crown and place them in horizontal layers with the crowns outward covering each layer, excepting the tip of the crown, with earth. Each191 layer should be a little narrower than the one beneath so that they form a sloping bank. It is the tender white leaves produced in the dark that are used for salad. Another form of Chicory, the Large Rooted, is used to mix with or substitute for coffee, being sliced, dried, roasted and ground.

Witloof Chicory, or French Endive as it is sold by dealers in fancy fruits and vegetables, is sown in June in drills a foot apart and cultivated until frost, when the plants should be taken up and trimmed to an inch and a half from the neck and replaced upright in trenches about sixteen inches deep, setting the plants about an inch and a half apart. The trench is then filled in with soil and covered with manure to hasten growth. The tender, white tops will be ready for use in about a month and are eaten raw, like celery, used as a salad or cooked.

CELERIAC

Or turnip-rooted celery is grown for its bulbous root, which has a distinct celery flavor and in192 gardens where celery will not succeed it makes a very good substitute. It is used, cooked, either as a salad or as a vegetable. It is cultivated much as celery is, only it does not require the banking so necessary with that plant. It may, however, be blanched and is said to be very fine that way. Delicatesse is a fine sort with perfectly smooth root, free from side rootlets, pure white, tender and excellent in quality. Giant Prague is another fine sort. Earliest of All is ready for use in June and is a good sort.

CHERVILLE

Resembles parsley and is used for garnishing and for seasoning. Cultivate like parsley, making the rows a foot apart and thin to six inches.

COLLARDS

Grown at the south as greens and as a substitute for cabbage. Plant ............