the Jerusalem artichoke, being a tuber something like the potato. It
is used as a salad, is boiled and served as a vegetable, and is also
pickled. This artichoke comes into the market about July, and can be
preserved in sand for winter use.

The Globe Artichoke.

A thick, fleshy-petaled flower grows on a plant that strongly
resembles the thistle; this flower is the part that is eaten. It is
boiled and served with a white sauce, and is also eaten as a salad. It
is much used in France, but we have so many vegetables with so much
more to recommend them, that this will probably never be common in
this country.


Cucumbers.

Cucumbers are in the market all the year round. In winter they are
raised in green houses and command a high price. They begin to come
from the South about the first of April, and by the last of May the
price is reasonable. They last through the summer, but are not very
nice after August They are mostly used as a salad and for pickles, but
are often cooked. They should be perfectly green and firm for a salad,
and when to be pickled, they must be small. If for cooking, it does no
harm to have them a little large and slightly turned yellow.


Radishes.

There are two forms of the radish commonly found in the market, the