To advise on weeding and hoeing for the promotion of a clean and strong growth should be needless, because all crops require such attention.  But as to the production of large heads, a few words of advice may be useful.  It is the practice with some growers to twist a piece of wire round the stem about three inches below the head.  This certainly does tend to increase the size, but the same end may be accomplished by other means.  In the first place, a rich deep bed and abundant supplies of water will encourage the growth of fine heads.  Further aid in the same direction will be derived from the removal of all the lateral heads that appear when they are about as large as an egg.  Up to this stage they do not tax the energies of the plants in any great degree; but as the flowers are forming within them their demands increase rapidly.  Their removal, therefore, has an immediate effect on the main heads, and these attain to large dimensions without the aid of wire.  The small heads will be valued at many tables for eating raw, as they are eaten in Italy, or cooked as ‘artichauts frits.’  The larger main heads are the best for serving boiled in the usual way.  After the heads are used the plants should be cut down.

==Chards== are the blanched summer growth of Globe Artichokes, and are by many preferred to blanched Cardoons.  In the early part of July the plants selected for Chards must be cut over about six inches above the ground.  In a few days after this operation they will need a copious watering, which should be repeated weekly, except when heavy rains occur.  By the end 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.