■jio r i be Kjtcben Cjarden , 
ble well,yeelding diuers heads of leaues or fuckers, whereby it is incrcafed. 
The white Artichoke is in all things like the red,but that the head is of a whitifli aflie 
colour, like the leaues, whereas the former is rtddiih. 
We haue alfo another, whofe head is greenc, and very (harpe vp wards, 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, entry one bearing a head thereon, almoft as biV^e as the 
firft. 
T here is another kinde,ca!lcd 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 feales whereof ftand flaring far afun- 
der one from another at the ends, which are (harpe : this is well known by this quali- 
tie, that while it is hot after it is boy led, it fwelleth fo ftrong, that one would verily 
thinke it had bin boy led in (linking water, which was brought ouer after a great frofte 
that had well nigh con fumed our bed kindes,and are now almoft clcane call out again, 
none being willing to haue it take vp the roome of better. 
Thercisa lowe kinde that groweth much about Paris, wh ich the French efteefne 
morethenany other, and islower then the former French kinde, the head whereof 
as well as the leaues, is of a frelher 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 lharpe prickles, of 
a grayifli colour. Iohn T radefcante allured mee, hee faw three acres of Land about 
Bruflcls planted with this kinde, which the owner whited like Endiue, and then fold 
them in the winter: Weecannotyetfindethctruemannerof dreflingthem, thatour 
Countrey may take delight therein. 
All thefe kindes arecncreafed by (lipping the young (hootes from thereof, which 
being replanted in February, March.or Aprill, haue the fameyearemany times, but the 
next at the mod, borne good heads. 
Wee finde by dayly experience, that our Englifh red Artichoke is in our Countrey 
the mod delicate meate of any of the other, and therefore diuers thinking it to bee 
afeuerall kinde, haue fent them into Italie, France, and the Lowe Countries, where 
they haue not abode intheirgoodnefleabouctwoyeare, but that they haue degene- 
rated j fo that it feemeth, that our foyleand climate hath thcprehenainenccto nourifo 
vp this plant to his higheft excellende. 
TheVfeof Artichokes. 
The manner of preparing them for the Table is well knowne to ths 
youngeft Houfewife I thinke, to bee boy led in fairc 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 foarefer- 
ued to the Table. 
They vfe likewifeto take the boyled bottomes to make Pyes, whjehis 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. 
