ARTICHOKE. 25 



when served up either plain, ragou'd, fricas- 

 seed, fried, or pickled. Coles recommends 

 artichoke bottoms baked in a pie after being 

 boiled, as a restorative and strengthener of 

 the stomach. Artichoke bottoms are dried 

 in the sun for winter use ; but the whole ar- 

 tichoke may be preserved for a considerable 

 time, if covered with fresh sand. Young 

 artichokes are pickled whole. 



The stalks blanched like celery, and pre- 

 served in honey, are said to be an excellent 

 pectoral : the roots are considered aperient, 

 cleansing, and diuretic ; and are recommended 

 in the jaundice, for which disorder the com- 

 mon leaves, boiled in white- wine whey, or 

 the juice of the leaves, are also considered 

 salutary. We have known many persons 

 greatly relieved from the bile, by drinking 

 sherry wine, in which the common leaves and 

 cut stalks of this plant had been steeped. 



Lord Bacon observes, that no other herb 

 has double leaves ; one belonging to the 

 stalk, the other to the fruit or seed. 



The field-mouse is a great destroyer of the 

 roots of these plants ; and it is a good pre- 

 servative of them to plant beets round the 

 beds of artichokes ; as the roots of the beet, 

 being still more agreeable to the taste of 



