24 CULTIVATED VEGETABLES. 



nearly lost in the severe winter of 1739-40, 

 previously to which time it was almost the 

 only kind cultivated, on account of its great 

 superiority ; but our gardeners supplying 

 themselves on that occasion with plants 

 from Guernsey, where the French kind is cul- 

 tivated, this variety again found its way into 

 our gardens; but was only retained until the 

 Globe artichoke could again be reared, when 

 the French species was no longer cultivated. 



The artichoke affords a pleasant, whole- 

 some, and nourishing food ; Arbuthnot says, 

 " it contains a rich, nutritious, stimulating 

 juice." The Italians and French eat the 

 heads raw, with vinegar, salt, oil, and pep- 

 per ; but they are considered to be hard of 

 digestion in a raw state, and are, therefore, 

 generally preferred after having been boiled. 

 In this state they are sold in the streets of 

 Paris, and form a standing dish at a French 

 breakfast. 



The Germans and French eat not only the 

 heads, but also the young stalks boiled, sea- 

 soned with butter and vinegar. 



Artichokes are usually sent to our tables, 

 when whole, boiled in water ; but they are 

 much preferable when boiled in oil or butter. 

 The artichoke bottoms are generally admired 



