520 The Kitchen Garden. 



ble well, yeelding diuers heads of leaues or fuckers, whereby it is increafed. 



The white Artichoke is in all things like the red, but that the head is of a whitifh afhe 

 colour, like the leaues, whereas the former is reddifh. 



We haue alfo another, whofe head is greene, and very fharpe vpwards, and is com- 

 mon in many places. 



Wee haue had alfo another kinde in former times that grew as high as any man, and 

 branched into diuers ftalkes, euery one bearing a head thereon, almoft as bigge as the 

 firft. 



There is another kinde, called the Muske Artichoke, which groweth like the French 

 kinde, but is much better in fpending, although it haue a leffer bottome. 



The French Artichoke hath a white head, the fcales whereof ftand ftaring far afun- 

 der one from another at the ends, which are fharpe : this is well known by this quali- 

 tie, that while it is hot after it is boyled, it fmelleth fo ftrong, that one would verily 

 thinke it had bin boyled in (linking water, which was brought ouer after a great frofte 

 that had well nigh confumed our beft kindes, and are now almoft cleane caft out again, 

 none being willing to haue it take vp the roome of better. 



There is a lowe kinde that groweth much about Paris, which the French efteeme 

 more then any other, and is lower then the former French kinde, the head whereof 

 as well as the leaues, is of a frefher greene colour, almoft yellowifh. 



Then there is the Thiftle Artichoke, which is almoft a wilde kinde, and groweth 

 fmaller, with a more open and prickly head then any of the former. 



And laftly, the Chardon as they call it, becaufe it is almoft of the forme and nature 

 of a Thiftle, or wilde Artichoke. This groweth high, and full of fharpe prickles, of 

 a grayifh colour. lohn Tradefcante aflured mee, hee faw three acres of Land about 

 Bruflels planted with this kinde, which the owner whited like Endiue, and then fold 

 them in the winter : Wee cannot yet finde the true manner of drefling them, that our 

 Countrey may take delight therein. 



All thefe kindes are encreafed by flipping the young fhootes from the root, which 

 being replanted in February, March, or Aprill, haue the fame yeare many times, but the 

 next at the moft, borne good heads. 



Wee finde by dayly experience, that our Englifh red Artichoke is in our Countrey 

 the moft delicate meate of any of the other, and therefore diuers thinking it to bee 

 a feuerall kinde, haue fent them into Italic, France, and the Lowe Countries, where 

 they haue not abode in their goodnefle aboue two yeare, but that they haue degene- 

 rated ; fo that it feemeth, that our foyle and climate hath the preheminence to nourifh 

 vp this plant to his higheft excellencie. 



The Vfe of Artichokes. 



The manner of preparing them for the Table is well knowne to the 

 youngeft Houfewife I thinke, to bee boyled in faire water, and a little 

 fait, vntill they bee tender, and afterwardes a little vinegar and pep- 

 per, put to the butter, poured vpon them for the fawce, and fo are fer- 

 ued to the Table. 



They vfe likewife to take the boyled bottomes to make Pyes, which is a 

 delicate kinde of baked meate. 



The Chardon is eaten rawe of diuers, with vinegar and oyle, pepper 

 and fait, all of them, or fome, as euery one liketh for their delight. 





CHAP. 



