Online Encyclopedia

CARDOON

Online Encyclopedia
Originally appearing in Volume V05, Page 324 of the 1911 Encyclopedia Britannica.
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CARDOON  , Cynara cardunculus (natural

order
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Compositae), a perennial plant from the south of
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Europe and
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Barbary, a near relation of the
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artichoke . The edible
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part, called the chard, is composed of the blanched and crisp stalks of the inner leaves . Cardoons are found to prosper on
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light deep soils . The seed is sown annually about the
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middle of May, ih shallow trenches, like those for celery, and the
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plants are thinned out to to or 12 in. from each other in the lines . In Scotland it is preferable to sow the seed singly in small plots, placing them in a mild temperature, and transplanting them into the trenches after they have attained a height of 8 or 10 in .
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Water must be copiously supplied in dry weather, both to prevent the formation of flower-stalks and to increase the succulence of the leaves . In autumn the leaf-stalks are applied close to each other, and wrapped round with bands of hay or
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straw, only the points being
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left
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free . Earth is then
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drawn up around them to the height of 15 or 18 in . Sometimes cardoons are blanched by a more thorough earthing up, in the manner of celery, but in this case the operation must be carried on from the end of summer . During severe frost the tops of the leaves should be defended with straw or litter . Besides the
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common and
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Spanish cardoons, there are the prickly-leaved
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Tours cardoon, the red-stemmed cardoon and the Paris cardoon, all of
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superior quality, the Paris being the largest and most
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tender . The common artichoke is also used for the production of chard .

End of Article: CARDOON
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CARDONA (perhaps the anc. Udura)
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PLAYING CARDS

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