of September the plants will have made much growth and
be ready for blanching. Draw them together, put a band of hay or straw
around them, and earth them up, finishing the work neatly. The blanching
will take fully six weeks, during which time there will be but little
growth made--hence the necessity for promoting free growth before
earthing up. Any Chards not used before winter sets in may be lifted and
preserved by packing in sand in a dry shed.

The Artichoke is hardy on dry soils when the winter is of only average
severity. But on retentive soils, which are most favourable to the
production of fine heads, a severe winter will destroy the plantations
unless they have some kind of protection. The usual course of procedure
is to cut down the stems and large leaves without touching the smaller
central leaves, and, when severe frost appears probable, partially earth
up the rows with soil taken from between; this protection is
strengthened by the addition of light dry litter loosely thrown over.
With the return of spring the litter is removed, the earth is dug back,
and all the suckers but about three removed: then a liberal dressing of
manure is dug in, care being taken to do as little injury to the plants
above and below ground as possible. At the end of five years a
plantation will be quite worn out; in somewhat poor soil it will be
exhausted in three years. But on any kind of soil the cultivation of
this elegant vegetable is greatly simplified by sowing annually, and
allowing the plants to stand for two years only, as already advised.

==JERUSALEM ARTICHOKE==

==Helianthus tuberosus==

The Jerusalem Artichoke is a member of the Sunflower tribe, quite hardy,
and productive of wholesome roots that are in favour with many as a
delicacy, and by others are regarded as worthless. It is said that wise
men learn to eat every good thing the earth produces, and this root is a
good thing when properly served; but when cooked in the same way as a
Potato it certainly is a very poor vegetable indeed. It is a matter of
some interest, however, that in respect of nutritive value it is about
equal to the Potato; therefore, in growing it for domestic use nothing
is lost in the way of food, though it needs to be cooked in a different
way.

The Jerusalem Artichoke will grow anywhere; indeed, it will often yield
a profitable return on land which is unsuitable for any other crop, but
to insure a fine sample it requires a deep friabl