The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-06-07
THE ARTICHOKES.
The Burr Cor GIobe) and The Jerusn-

The Burr (Or GIObe) and the Jerusa-
lem.
The Burr Cor Globe) artichoke is a
vegetable very extensively grown in
France and other European countries. but
does not receive much attention in our
southern gardens and it is hardly ever
seen in our markets. And it Is a very
nice vegetable, too, and a bed or row of it
once established lasts for many years. The
cultivation is simple. Plants are obtain
ed by sowing the seeds, and when the plants
get large enough should be transplanted
INTO rows S1a to feet apart and or 2lA
feet apart in the row. Cultivate suffi-
GENTLY 70 keep the weeds down. The
artlchoke can be propagated from the
suckers, setting them out in the fail. It
is hardy plant The part used is the
neshy scales of the Burr" which is boil
ed, served with butter pepper vinegar
etc These "burrs" resemble somewhat
our pine cones, and the plant from a dis
lance resembles the thistle as much as
anything else. Any fair soil can be made
to produce good crops of burr articholxes
The large Green Globe" is the standard
and the only name appearing in the cata-
logues usually, but variety named Ear
ly Violet Campania" is claimed to be ear
lier and possesses thick, heshy and rich
Favored burrs Doubtless there is very
little difference Seeds can be procured
from any regular scotsman from rs to 80
cents an ounce.
The Jerusalem artichoke is q valuable
vegetable for two purposes, in particular
to feed hogs with. and to make pickles
OF, and for neither purpose is it valued as
1t should be. An occasional ration every
three or four days. of artichokes during
winter and spring is preventive of chol-
era in hogs. Every hog-raser in the south
should grow more or less artchokes as
the cultivation is very simple and the
product heavy on good soil.
1t affords one of the incest and at the
same time certainly the cheapest pickle
that can be made. A great many persons
prefer a nicely picked artchoke to any
thing else in the shape of pickle.
There are several variedes-red, purple
yellow and white. The mammoth White
French is a very productive sort, and
doubtless as good as any.
Ihere Is no crop more easily grown than
the artichoke, and, well cultivated on
good loamy soil. hundreds of bushels can
be made per acre. The culture is exactly
like that of Irish potatoes, but the arti-
choke, when planted early In the spring.
continues to grow and multiply until Sc
we're frost occurs.
III not dug, the tubers will remain I'M
hurt in the soil until January, or even
February then the tubers will sprout and
start to growing.
The crop usually Is planted in February
cut tubers, the size of a small hen-egR
INTO two pieces, and drop 10 to IS inches
apart in the row; rows 3l5 to feet apart
Keep the weeds down by shallow culti-
Vation
II the artichokes were appreciated at
half its value there would be hundred
barrels annually picked to where there Is
one now, and the pickles would go into the
homes Of the poor by the gallon where
they now go by the teacupful, IL they 20 al
all. While ii may, on the score of cheap
ness, be considered the poor man s
pickle" 1t still possesses qualities that
commend II to the most cultivated tastes
nuty flavor and crispness that other
pickles do not possess. 1t is valuable
antiscorbutc, and should be used liber-
ally by all classes Of persons, in the absence
OF anything else of a similar character
There should be as steady a sale for picked
artichoke as there Is for picked pork or
pepper or sugar. There is no reason why
the simple pickle should not be retailed at
cents per quart of solid pickle.
BY all means let us grow more artichokes
and make more pickles.