than established plants, it is the
practice of many cultivators to set a few young slips, and to destroy an
equal part of the old plantation, yearly.

_Propagation by Seeds._--"Sow the seeds in April, in a nursery-bed;
making the drills a foot apart, and covering the seeds an inch deep.
When the plants are three inches high, transplant as before directed.
Plants from seeds will seldom flower the first year."--_M'Int._

_To raise Seeds._--Allow a few of the largest central heads to remain;
and, just as the flowers expand, bend over the stalk so as to allow the
rain to run from the buds, as the seeds are often injured by wet
weather. In favorable seasons, they will ripen in September. According
to English authority, little dependence can be placed on seedling
plants: many produce small and worthless heads, whilst others produce
those of large size and of good quality.

_Taking the Crop._--"All of the heads should be cut as fast as they are
fit for use, whether wanted or not; as allowing them to flower greatly
weakens the plants, as does also permitting the stems that produced the
heads to remain after the heads are cut off. For pickling whole, the
heads should be cut when about two inches in diameter; for other
purposes, when they have nearly attained their full size, but before the
scales of the calyx begin to open. For what is called 'bottoms,' they
should be cut when they are at their largest size, and just as the
scales begin to show symptoms of opening, which is an indication that
the flowers are about to be formed; after which, the heads are
comparatively useless."--_M'Int._

_Use._--The portions of the plant used are the lowest parts of the
leaves, or scales, of the calyx; and also the fleshy receptacles of the
flower, freed from the bristles and seed-down. The latter are commonly
called the "choke," on account of their disagreeable character when
eaten.

Sometimes, particularly in France, the central leaf-stalk is blanched,
and eaten like cardoons. The bottom, which is the top of the
receptacles, is fried in paste, and enters largely into fricassees and
ragouts. They are sometimes pickled, and often used in a raw state as a
salad. The French also cut them into thin slices; leaving one of the
scales, or calyx leaves, attached, by which the slice is lifted, and
dipped in oil and vinegar before using. The English present the head
whole, or cut into quarters, upon a dry plate; the guests picking off
the scales o