516 ' C Y N 
placed on a large flefliy receptacle, commonly called the 
bottom ; and, together with the bridles interpoled be¬ 
tween the florets, and the down of the feed, form what 
is vulgarly called the choke , in the immature date of the 
head, in which date only the calycine leaves are fucked, 
and the receptacle or bottom eaten, deprived of the rnafs 
of florets, &c. or choke. The artichoke is a native of 
the foulh of Europe, as Italy, Sicily, the fouth of France, 
See. In fome parts it is eaten raw in its wild date, by 
the common people, and finely mud be a mod wretched 
food. It is faid to dye a good yellow ; and the flowers 
are ufed indead of rennet to turn milk for cheefe. The 
whole plant has a peculiar fmell, and a itrong bitter tade. 
It was formerly in great requed for qualities which it is 
not now allowed to poffefs. It is reputed to be aperi¬ 
tive, domachic, and fomewhat heating. 
Mr. Miller makes two fpecies of the common arti¬ 
choke. i. Cynara fcolymus, the green, or French. 2. 
Cynara hortends, the globe artichoke. The fird of thefe, 
being the fort mod commonly cultivated in France, is 
generally known here by the title of French artichoke, 
and is the only fort in Guernfey and Jerfey. The leaves 
are terminated by diort fpines, the head is oval, and the 
feales do not turn inwards at the top like thofe of the 
gl.obe artichoke ; the heads are alfo of a green colour, 
the bottoms are not near fo thick of flefii, and they have 
a perfumed tade, which to many perlons is very dil'agree- 
able ; fo that it is feldom cultivated in the gardens near 
London, where the globe or red artichoke is the only 
fort in edeem. The leaves of this are not prickly ; the 
head is globular, a little comprelfed at the top ; the 
feales lie clofe over each other, and their ends turn in¬ 
wards, fo as clofely to cover the middle. The leaves 
of the latter are of a bluer cad, with more and deeper 
jags on the clefts ; they have fmall inert prickles, like 
the other, but not fo perceptible ; the leaves of the for¬ 
mer are larger, much wider, and of a paler colour, in¬ 
clining to yellow on the upper furface. The great open- 
nefs of the feales in the head of the green artichoke is a 
leading character; it alfo rather draws up to a point in 
the middle, whereas the globe artichoke is quite fiat at 
the top : the colour is a reddidi brown, or rather a dulky 
purple, with a tinge of green. 
We learn from Turner, that the artichoke was cer¬ 
tainly cultivated in England in 1551. We probably had 
it much fooner. Gerarde (1597) fays, that “ our great 
artichock, which was fird brought out of Italy, is be¬ 
come, by reafon of the great moidure which our coun¬ 
try is fubjedt unto, greater and better than thofe of Italy, 
infomuch that divers Italians have lent for fome plants 
of our artichockes, deeming them to be of another kind ; 
neverthelefs in Italy they are fmall and dry, as they were 
before.” And Parkinfon (1629) affirms, that “ourEng- 
liffi red artichoke is the mod delicate meat of any other, 
and has been lent into Italy, France, and the Low Coun¬ 
tries; but that they degenerated there in two years : fo 
that it feemeth that our foil and climate hath the pre- 
heminence to nourilh up this plant to its highed ex¬ 
cellency.” He adds, that “ the French artichoke was 
brought over, after a great frod had well nigh confumed 
our bed kinds ; and are now almod clean caft out again, 
none being willing to have it take up the room of better.” 
It is remarkable, that this is the fame account with that 
which is given by Mr. Miller, after the great frod of 
1 739 - 4 °> above a century afterwards. The artichoke 
has the lame name, with very little variation, in the Eu¬ 
ropean languages. In German it is arti/choke, corruptly 
erdjchocke ; in Dutch, artisjok or artichok ; in Danilh artef- 
kok; in Swedifh, artjkccka ; in French, artichaut ; in Ita¬ 
lian, carcicfo ; in Spanifh and Portuguefe, alcachofa ; in 
Polifh, karciof ; and in Ruffian, artitfehok. 
2. Cynara horrida, or Madeira artichoke : leaves pin¬ 
natifid, tomentofe underneath, fpiny ; fpines at the bafe 
of the leaves, and pinnas connate at the bottom. Native 
cf the ifland of Porto Santo, near Madeira. 
1 
A E A. 
3. Cynara cardunculus, or cardoon artichoke : leaves 
fpiny, all pinnatifid; calycine feales ovate. John Bau- 
hin affirms that the cardoon is a hybrid plant, or mule, 
from the feed of the common artichoke. The corollets 
and pidils of this are of a deep blue colour, but the 
damens are grey. Native of the ifland of Candia. 
Cultivated in 1683, by Mr. James Sutherland. Parkin- 
fon fays, he was allured by John Tradefcante, that he 
faw three acres of land about Bruffiels planted with this 
kind, which the owner whited like endive, and then fold 
them in the winter; but that “ we cannot yet find the 
true manner of dreffing them, that our countrey may take 
delight therein.” It is evident, therefore, that cardoons 
were not cultivated here in 1629. In fome parts of 
Spain they fubditute the down of this plant for rennet a 
in making cheefe. A drong infufion is made over night; 
and the next morning, when the milk is warm from the 
cow, they put nearly half a pint of the infufion to about 
fourteen gallons of milk. 
4. Cynara humilis, or dwarf artichoke: leaves fpinyq, 
pinnatifid, tomentofe underneath ; calycine feales tubu¬ 
late. This is very like the preceding, but the dems of 
the leaves are much finaller, and do not grow more than 
half fo high. The heads have fome refemblance to 
thofe of the French artichoke, but have no flefliy fub- 
dance in their bottoms. The dem is fcarcely the length 
of the leaves; the calycine feales are ovate-oblong and 
fpreading ; the feeds in this frnaller tpecies are much 
larger than in the others, and lingular. According to 
Jullieu, it is of a didintt genus; the flower being radi¬ 
cal, and calycine feales unarmed, but ciliate-palmate at 
the tip as in jacea. Native of Spain and Barbary. Cul¬ 
tivated (before 1683) in the botanic garden at Oxford, 
from feed fent by Alexander Baalam from Tangier. It 
flouriffied there many years, but perifhed at length in 
the winter of 1683, never to be forgotten for its feverity. 
5. Cynara acaulis, or demlefs artichoke: demlefs 5 
leaves pinnate, unarmed, fmooth above. Native of Bar¬ 
bary. 
6. Cynara integrifolia, or whole-leaved artichoke; 
leaves lanceolate, toothletted; calycine feales lanceolate- 
acuminate. This is a low fmooth plant, with a fimple 
driated dem; leaves petioled, broad, lanceolate, re¬ 
motely toothletted, with minute fpines, mucronate, an 
inch and half long ; flower terminating, peduncled, fo- 
litary, only half the fize of the common artichoke ; 
feales of the calyx lanceolate acuminate, the lower ones 
ending in a fomewhat pungent fpine ; corollas blue- 
Found by Barnadas in the mountains near Toledo in 
New Cadille. 
Propagation and Culture. The manner of propagating 
the common artichoke is from flips or fuckers taken 
from the old roots in February or March ; or rather fome 
time in March, or the beginning of April, which, if 
planted in a good foil, will produce large fair heads the 
autumn following. 
When.you have a mind to make a new plantation, af¬ 
ter having digged and buried fome very rotten dung in 
the ground you have allotted for that purpofe, make 
choice of fuch of your plants as were taken from.your 
old docks, which are clear, found, and not woody, 
having fome fibres to their bottom; then with your 
knife cut off that knobbed woody part which joined 
them to the dock; and if that cuts crifp and tender, it 
is a fign of its goodnefs; but, if tough and dringy, 
throw it away as good for nothing ; then cut off the large 
outfide leaves pretty low, that the middle or heart leaves 
may be above them. Your plants being thus prepared, 
if the weather is very dry, or the plants have been any 
time taken from the docks, it will be convenient to fet 
them upright in a tub of water for three or four hours be- 
lore they are planted, which will greatly refrefh them; you 
mud then proceed to planting, which mud be done by 
ranging a line acrofs the ground, in order to their being 
placed exactly in a row; and, with a meafure-dick, 
plant 
