The globe artichoke might be more frequently grown, as it is really a good vegetable and easily cooked. It constitutes the flower head of the CYNARA SCOLYMUS (one of the thistle family), and is gathered before the flowers expand. The ends of the flower scales attached to the disc, and the central disc itself, are the parts that are eaten, and they constitute a delicately flavoured vegetable. It is extensively cultivated in California, and is there to be met with in nearly all hotels and restaurants. Another thing in its favour is that it is peculiarly one of the vegetables which diabetics may indulge in without fear. It does well in the cooler parts of Australia, and should certainly be more generally grown. The Jerusalem artichoke is not to be confused with the preceding, as it belongs to a different vegetable genus altogether. It is a species of sunflower, as its name denotes, the prefix Jerusalem being in reality a corruption of the Italian word GIRASOLE, a sunflower. It resembles the potato in that it is a tuberous-rooted vegetable, and grows readily enough--in fact, perhaps it grows too readily, for once it takes possession of the soil it is difficult to eradicate it. The Jerusalem artichoke, however, is comparatively common here, and when cooked properly it is a most delightful vegetable, although it may not be sufficiently appreciated at first. It often happens that these artichokes are of a bad colour, and too crisp when brought to table. This is easily prevented, however, by washing and paring them like potatoes and then placing them in a bowl of clear water, to which a few drops of fresh lemon juice have been added. When boiled with sufficient water to just cover them, and a liberal allowance of salt, for 20 min. to 40 min., they come out a snowy white and quite tender. They are especially delicious when served up with melted butter and egg sauce. Asparagus.--Although this delicate and luscious vegetable is of the easiest culture, and grows readily along the coast, yet to our shame be it said that it is usually too much of a luxury for ordinary mortal, to afford. Now, it is for the most part such a general favourite that one may well ask why it is not more cultivated. The demand for it in America is so great, and it yields such a good return, that some growers, make 100 percent; and upwards yearly profit for each acre. Is it not a severe reflection upon our market gardeners, to find that the imported preserved varieties of asparagus are so esculent that the very stalks, are as, luscious as the heads of the vegetable? In its fresh state it should be eaten as soon after cutting as possible, and, like the globe artichoke, is readily allowable to diabetics. It is somewhat curious, too, that the asparagus, and the globe artichoke are the only vegetables which the British race eat as, a single dish.