142 ASPARAGINOUS PLANTS. 



French often eat the heads raw with vinegar, oil, salt, and 

 pepper ; but they are generally preferred when boiled. 



Varieties. 



Dark-Red Bud very small. The variety is remarkable 



Spined. 



for the long spines in which the scales termi- 

 nate. For cultivation it is inferior to the other sorts. 



Early Pur- Heads rather small, obtusely conical ; scales 

 PURPLE. PURPLE short and broad, pointed, green at the base, 



GLOBE. 



tinged with purplish-red on the outside, towards 

 their extremities, moderately succulent, and of good quality. 

 The variety is early, but not hardy. In France, it is con- 

 sidered excellent in its crude state, served with vinegar and 

 oil ; but not so good cooked. 



Green Globe. A large sort, much esteemed, and generally 



LARGE ROUND- . 



HEADED. GLOBE, cultivated in England. Heads, or buds, nearly 

 round, and with a dusky, purplish tint. The scales turn in 

 at the top, and the receptacle is more fleshy than that of 

 most varieties. It is generally preferred for the main crop, 

 as the scales, or edible parts, are thicker and higher flavored 

 than those of any other artichoke. It is not a hardy variety, 

 and requires ample protection during winter. 



Green, or Bud very large, of a conical or oval form ; 



Common. 

 FBENCH. scales deep-green, thick, and fleshy, pointed at 



the tips, and turned outwards. Though it has not the same 

 thickness of flesh as the Green Globe Artichoke, it is much 

 hardier, more prolific, and one of the best sorts for cultivation. 



Green Bud large ; scales comparatively long and 



Provence. 



narrow, of a lively green color, erect, fleshy at 



the base, and terminating in a sharp, brownish spine, or 



