CLASS XDL SYNGENESIA. 
JEQUALIS. 
2.1 1 . TheAR TIC HO K E (Cy nara scol jmus) is a well-known 
plant which is grown chiefly for culinary purposes, and was ori- 
ginally imported into this country from the south of Europe. 
This plant was cultivated with us as early as the 
year 1580. The parts that are eaten are the receptacle 
of the flower, which is called the bottom, and a fleshy 
substance on each of the scales of the calyx. The 
choke consists of the unopened florets, and the bristles 
that separate them from each other: these stand upon 
the receptacle, and must be cleared away before the 
bottom can be eaten. Its name has doubtless been 
obtained from a notion that any one unlucky enough to 
get it into his throat must certainly be choked. 
With us artichokes are generally plain boiled, and 
eaten with melted butter and pepper; and they are con- 
sidered both wholesome and nutritious. The bottoms 
are sometimes stewed, boiled in milk, or added to 
ragouts, French pies, and other highly-seasoned dishes. 
For winter use they may be slowly dried in an oven, 
and kept in paper bags in a dry place. On the Con- 
tinent artichokes are frequently eaten raw, with salt 
and pepper. 
By the country people of France ths flowers of the 
artichoke are sometimes used to coagulate milk, for 
the purpose of making cheese. The leaves and stalks 
contain a bitter juice, which, mixed with an equal portion 
of white wine, has been successfully employed in the 
cure of dropsy, when other remedies have failed. The 
juice, prepared with bismuth, imparts a permanent 
golden yellow colour to wool. 
