This is a peculiar plant, or vegetable, whichever it may be called. In some sections of the country the cry comes ; how can we exterminate it ? from another comes the query ; how can we grow it? It is said to be a valuable crop for stock feeding, a delicious salad, or good as a vegetable ; then again it is called a pest, a worthless weed. Which is it ?

A Grand Floral Exhibition to Be, is the one now under consideration by the New York Florists' Club. They are at work in a way that will win. Each member is allowed the privilege of subscribing a given sum, and cannot go beyond a stated amount, and all are on terms of perfect equality, while a subscription is not compulsory. Any member can offer a prize of any amount and for anything he chooses, in flowers, fruits or plants, and for this purpose the members are responding nobly. An amazing array of premiums will be offered, and on the day of exhibition there will be such a show of flowers, fruits and plants as cannot be made outside of the metropolis. When the florists become interested, as they now are, their liberality, ability as growers, the unlimited means at hand, together with their taste and skill in arrangement, will unite in giving an entertainment never before equaled in its way. - C. L. A.

Jerusalem Artichoke #1

I have never studied the artichoke as a botanist, but if I were called upon to name it as a flowering plant, I should call it the tuberous-rooted perennial sun-flower; for its blossom is a small sun-flower.

As an article for table use, the artichoke is excellent. It not only makes a good salad, but is a staple dish when cooked and dressed like beets or peas. But as a pickle, it is delicious. One thing in its favor is that in the spring of the year, when potatoes are old and unfit for use, the artichoke is in its prime. It is in the ground all winter, and can be dug from the time the frost is out of the ground until early vegetables come again. There is a peculiar spiciness about it which is delicious, to many, and when cooking, the odor is pleasant. The tuber is white, solid and crisp. It cooks as soon or even sooner than a potato, it should be cooked in enough cold water to cover, and allowed to boil till tender, being careful not to get too soft. Then turn into a colander to drain and cool ; when cool the skin is easily pulled off, and it is ready to season with salt and butter or cream, or to be made into a pickle, by being covered with vinegar.

The artichoke is a sure crop, and once planted, it needs no replanting from year to year. It takes care of itself, and needs no cellar, unless you gather in a supply for use through the winter. There is many an unsightly spot in back yards, even in neat villages, which if planted with artichokes, would make a cooling shade and yield a crop of vegetables for the family, and blossom all summer. - H. V. A., Vineland, New Jersey.