The Celina Democrat. (Celina, O. [Ohio]) 1895-1921, 1917-12-28
FUN IN THE KITCHEN GARDEN
Ry pR. HUGO ERIcHsEN.

In the mind of the average garden
er be he urban, suburban, or rural, the
culture of vegetables is associated with
drudgery. which is in no wise divert
ing. And, yet, If one deviates from the
beaten paths and is not afraid to grow
things that are decidedly uncommon,
as much fun may be had in the kitch-
en- garden as in Flora's domain, and no
little profit.
have grown these uncommon vege-
tables, and know. Some, of course, do
not pan out well, but that is to be ex-
pected. Even in the flower garden
not every blossom IS rose and the
venturesome score occasional failures
with much lauded novelties.
The townsman who Is often de-
barred from gardening by stress Of cir
cumstance is pardOnable, but there is
no excuse for the farmer who has
plenty OF available land and every
necessary tool.
Even in town if one has but back
yard it pays to raise vegetables, as
there is decided difference between
those obtained fresh from the hand
of nature and the wilted stuff that
comes to ones table from the gro
Ger.
Geographically the plants with
which l experimental were ideally dis
tributed and came from all points of
the compass. And the sum total of my
experiences there were some real ac-
questions in the form of table
luXurles, such as Brussels sprouts,
Mexican corn, English vegetable mar
row, and New Zealand spinach.
But in order to obtain the best re-
suits, the ground must be carefully
prepared The best way to do th;S is
to throw up the ridges Of earth in the
fall about a foot wide and two feet
apart and let the frost permeate them
thoroughly in the winter. This rem
ders the soil very friable and the ideal
seedbed may be prepared by covering
the rows with fertilizer and distribut-
ing the earth over it.
The following vegetables not only
commend themselves to my favorable
consideration, because they prove
toothsOme, but also because they flour
ish with ordinary care and l believe
they could be grown without difficulty
in any part of the United States
that is, wherever vegetation thrives.
The Cardoon, also known as the
Spanish artichoke, is not only decided
ly picturesque, but one of those un-
common vegetables. It derived its
cognomen from the fact that it resem-
bles the French artichoke to such an
extent that it is hard to tell the two
apart when they are planted side by
side.
1t seems to me the Cardoon possesses
sufficient beauty to justify its addition
to the ornamental foliage plants of our
gardens. Although 1t would prove
hardy in Florida and the southwest, it
seldom reaches height Of over four
feet in the more temperate one, and
carries purplish blue, composite flowers
months of August and September
1t does well in ordinary garden soil,
and is raised from seed sown in April.
When the plants come up they are
thinned to stand about two feet apart
in rows. The stems and midribs and
the edible parts must be blanched like
celery before use.
In the kitchen the Cardoon is en-
ployed for soups. stews and winter
salads.
Those who have never seen Mexican
corn will probably be interested in it.
The ripe grains of this novel variety
is black or blush black, but when in
for the table looks remark
ably white. Many consider this the