When ready for market, rhubarb is tied in bunches of two to five stalks and an acre will produce about 3000 dozen bunches. That is a pretty good return when it requires only about a pound of seed to sow an acre in the first place. Rhubarb is native to eastern Asia and has no serious insect enemies or diseases. DOCKS AND SORRELS. Those who are fond of very early greens will be glad to know of the garden varieties of docks and sorrels which come earlier than any other pot-herbs. They were originally imported from France where they are in general use. The best varieties are the Spinage Dock and the Large Belleville, really a sorrel. The Spinage Dock is a week or ten days earlier than the Belleville, has larger, crisper, greener leaves and a less acid taste. Cornell Bulletin 61 says: “All these docks are hardy perennials, and are very acceptable plants to those who are fond of early greens. Some, at least, of the cultivated docks, can be procured of American seedsmen.” ARTICHOKE. The Jerusalem artichoke, the variety best known in this country, and the French Globe or true artichoke, have little in common, yet both are used for food. The eatable part of the true artichoke is the flower-head, which should be cut before it has fully spread, else it will be woody. It is a strong-growing, upright, perennial, reaching a height of four or five feet, with large leaves. It is not always satisfactory to plant from seeds, as they cannot be guaranteed to reproduce truly. But when seed is sown it may be where the plants are to stand or in hot-beds. The advantage of hot-bed sowing is that the plants may give heads the first year, while those planted in the garden require two seasons to produce eatable heads. The best means of propagation are the suckers which grow freely about the root crowns. Suckers are planted where the plants are to mature and give heads the second year. Although the artichoke is perennial, it weakens after yielding two or three crops, so that it is well to replant part of the bed each year, thus keeping a succession of vigorous plants. In cold climates the heads are protected during the winter with a mulch of straw or litter. When boiled tender and served with Hollandaise sauce, made of melted butter and flour, the artichoke is a delicious vegetable, but it is comparatively little known in this country. The Jerusalem artichoke is grown for its tubers, which are underground as in potatoes, and it needs much the same preparation and tillage as potatoes. It is usually fed to stock, especially pigs, but of late it is coming to be recognized as a good food for man, too. “If you will feed the pig, the pig will feed you,” but we need not go through that troublesome process; for a varied vegetable diet alone is healthy for most persons—and much cheaper.