^he TrdUical Kitchen Gar dine fi 



SECT. III. CHAP. XXXI. 



H E car duns effen centuSy or Spa^ 



' JL nijh chard, being a wild fpecies 

 br kind of artichoke, comes next to be 

 treated of, being amongft the French 

 and other outlandilh cooks, had in great 

 cfteem, and by them ferved up a la 

 poverade, as the trench term it, with 

 oii, pepper, &c. 



The ieed is of an oval form, and a- 

 bout the bignefs of a wheat grain, of 

 a very dark green, or blaekifh colour, 

 inark'd with black ftreaks from one end 

 to the other, the firft crop of which is 

 fown about the middle of Aprils and 

 the other at the beginning or middle of 

 May. 



Some there are who fow them on 

 beds well prepared with dung rotted 

 to mold, or on hot-beds when the heat 

 is going off, and after that plant them 

 out into trenches or pits, as they do 

 cellery j but the French, as Mr. T>e la 

 ^iintinye tells us, fow the feed imme- 

 diately in pits, a full foot wide, and fix 



Of the Spanifli chardon. 



inches 



