36 A GARDEN OF HERBS 



and after Parboiling, allowing to every Bottom a small 

 earthern glazed Pot; burying it all over in fresh melted 

 Butter as they do Wild Fowl, etc. Or if more than one in a 

 larger Pot in the same Bed and Covering Layer upon Layer. 

 They are also preserved by stringing them on Pack thread, 

 and clean Paper being put between every Bottom to hinder 

 them from touching one another, and so hung up in a dry 

 place. Ibid. 



ARTICHOKES, THE BRIGOULE WAY. Take the middling 

 sort of Artichokes, pare them, and take off the Choke ; put 

 them into a Stew-pan, seasoned with Pepper, Salt, Garlic 

 cut small, some Truffles, Mushrooms, green Onions, and 

 Parsley ; put it all to your Artichokes, add a Glass of Water 

 with a Glass of Oil, and let them stew; being done, dish 

 them up with their Liquor and Lemon-juice. From The 

 Receipt Book of Vincent La Chapelle, Chief Cook to The 

 Prince of Orange, 1744. 



ARTICHOKES, THE ITALIAN WAY. Take the middling 

 sort of Artichokes, pare and boil them, till you can easily 

 take off the Chokes, and cut small Parsley with a few green 

 Onions and Mushrooms; put them in a Stew-pan over the 

 Fire, with half a Glass of good Oil, Pepper, Salt, and sweet 

 Herbs; put in a Baking-pan some Slices of Bacon, place 

 over these your Artichokes, put into every Artichoke Mush- 

 rooms and green Onions, cover these with Slices of Bacon, 

 and put them into the Oven ; being done, take them out to 

 drain, and dish them up. At another time, serve them up 

 with a White Sauce. Ibid. 



BALM 



" Balm makes the heart merry and joyful." 



Arabian Proverb. 



" The herb without all question is an excellent helpe to 

 comfort the heart as the very smell may induce any so to 

 believe." John Parkinson^ Paradisi, 1629. 



Balm is a favourite herb with every one, for there are 

 few leaves with a more delicious and refreshing scent. Balm 



