The French Globe is the best variety. Seed may he sown in boxes in the house, or in the hot-bed about March 1st and the plants set out in the open ground the end of May in rows two feet apart each way. The soft should be a rich deep sandy loam with plenty of well-rotted manure. If sown very early and the season is favorable, artichokes will begin to appear in September. But as a rule they do not yield until the following season. Being perennials, they will bear any number of years. North of Washington the plants should be tied to stakes in November and the spaces between the rows and also between the plants filled in well over the tops of the plants with earth, and a good coating of stable litter placed over all; or they may be lifted and kept over the Winter in a pit or cold frame. Not very much grown in this country, they are certainly worth the trouble, as no vegetable is more delicious.

The edible part is the flower head, which must be cut before the flower expands. Artichokes for eating are boiled and well drained, and served with a Hollandaise sauce, or placed on ice after boiling until they are cold and eaten as salad with French dressing. Or again, after cooking, the heart, or "fond," as the French call it, is removed from the leaves and served in various ways.

One ounce of seed will raise a sufficient number of plants.