Chap. L.Cinara.Artichokes.The fruits that grow vpon or neere the ground, are next to be entreated of, and first of Artichokes, whereof there be diuers kindes, some accounted tame and of the Garden, others wilde and of late planted in Gardens, Orchards or Fieldes, of purpose to be meate for men.The Artichoke hath diuers great, large, and long hollowed leaues, much cut in or torne on both edges, without any great shew of prickles on them, of a kinde of whitish greene, like vnto an ash colour, whereof it tooke the Latin nameCinara: the stalke is strong, thicke and round, with some skins as it were downe all the length of them, bearing at the toppe one scaly head, made at the first like a Pine-apple, but after growing greater, the scales are more separate, yet in the best kindes lying close, and not flaring, as some other kindes doe, which are eyther of a reddish browne, whitish, or greenish colour, and in some broade at the ends, in others sharpe or prickly: after the head hath stoode a great while, if it bee suffered, and the Summer proue hot and kindly, in some there will breake forth at the toppe thereof, a tuft of blewish purple thrumes or threds, vnder which grow the seede, wrapped in a great deale of dounie substance: but that roote that yeeldeth flowers will hardly abide the next winter; but else being cut off when it is well growne, that dounie matter abideth close in the middle of the head, hauing the bottome thereof flat and round, which is that matter or substance that is vsed to be eaten: the roote spreadeth it selfe in the ground reasonable well, yeelding diuers heads of leaues or suckers, whereby it is increased.Page 519: Artichokes; Chardon.1Cinara satiua rubra.The red Artichoke.2Cinara satiua alba.The white Artichoke.3Cinara patula.The French Artichoke.4Cinara siluestris.The Thistle Artichoke.5Carduus esculentus.The Chardon.The white Artichoke is in all things like the red, but that the head is of a whitish ashe colour, like the leaues, whereas the former is reddish.We haue also another, whose head is greene, and very sharpe vpwards, and is common in many places.Wee haue had also another kinde in former times that grew as high as any man, and branched into diuers stalkes, euery one bearing a head thereon, almost as bigge as the first.There is another kinde, called the Muske Artichoke, which groweth like the French kinde, but is much better in spending, although it haue a lesser bottome.The French Artichoke hath a white head, the scales whereof stand staring far asunder one from another at the ends, which are sharpe: this is well known by this qualitie, that while it is hot after it is boyled, it smelleth so strong, that one would verily thinke it had bin boyled in stinking water, which was brought ouer after a great froste that had well nigh consumed our best kindes, and are now almost cleane cast out again, none being willing to haue it take vp the roome of better.There is a lowe kinde that groweth much about Paris, which the French esteeme more then any other, and is lower then the former French kinde, the head whereof as well as the leaues, is of a fresher greene colour, almost yellowish.Then there is the Thistle Artichoke, which is almost a wilde kinde, and groweth smaller, with a more open and prickly head then any of the former.And lastly, the Chardon as they call it, because it is almost of the forme and nature of a Thistle, or wilde Artichoke. This groweth high, and full of sharpe prickles, of a grayish colour. Iohn Tradescante assured mee, hee saw three acres of Land about Brussels planted with this kinde, which the owner whited like Endiue, and then sold them in the winter: Wee cannot yet finde the true manner of dressing them, that our Countrey may take delight therein.All these kindes are encreased by slipping the young shootes from the root, which being replanted in February, March, or Aprill, haue the same yeare many times, but the next at the most, borne good heads.Wee finde by dayly experience, that our English red Artichoke is in our Countrey the most delicate meate of any of the other, and therefore diuers thinking it to bee a seuerall kinde, haue sent them into Italie, France, and the Lowe Countries, where they haue not abode in their goodnesse aboue two yeare, but that they haue degenerated; so that it seemeth, that our soyle and climate hath the preheminence to nourish vp this plant to his highest excellencie.The Vse of Artichokes.The manner of preparing them for the Table is well knowne to the youngest Housewife I thinke, to bee boyled in faire water, and a little salt, vntill they bee tender, and afterwardes a little vinegar and pepper, put to the butter, poured vpon them for the sawce, and so are serued to the Table.They vse likewise to take the boyled bottomes to make Pyes, which is a delicate kinde of baked meate.The Chardon is eaten rawe of diuers, with vinegar and oyle, pepper and salt, all of them, or some, as euery one liketh for their delight.
Chap. L.Cinara.Artichokes.The fruits that grow vpon or neere the ground, are next to be entreated of, and first of Artichokes, whereof there be diuers kindes, some accounted tame and of the Garden, others wilde and of late planted in Gardens, Orchards or Fieldes, of purpose to be meate for men.The Artichoke hath diuers great, large, and long hollowed leaues, much cut in or torne on both edges, without any great shew of prickles on them, of a kinde of whitish greene, like vnto an ash colour, whereof it tooke the Latin nameCinara: the stalke is strong, thicke and round, with some skins as it were downe all the length of them, bearing at the toppe one scaly head, made at the first like a Pine-apple, but after growing greater, the scales are more separate, yet in the best kindes lying close, and not flaring, as some other kindes doe, which are eyther of a reddish browne, whitish, or greenish colour, and in some broade at the ends, in others sharpe or prickly: after the head hath stoode a great while, if it bee suffered, and the Summer proue hot and kindly, in some there will breake forth at the toppe thereof, a tuft of blewish purple thrumes or threds, vnder which grow the seede, wrapped in a great deale of dounie substance: but that roote that yeeldeth flowers will hardly abide the next winter; but else being cut off when it is well growne, that dounie matter abideth close in the middle of the head, hauing the bottome thereof flat and round, which is that matter or substance that is vsed to be eaten: the roote spreadeth it selfe in the ground reasonable well, yeelding diuers heads of leaues or suckers, whereby it is increased.Page 519: Artichokes; Chardon.1Cinara satiua rubra.The red Artichoke.2Cinara satiua alba.The white Artichoke.3Cinara patula.The French Artichoke.4Cinara siluestris.The Thistle Artichoke.5Carduus esculentus.The Chardon.The white Artichoke is in all things like the red, but that the head is of a whitish ashe colour, like the leaues, whereas the former is reddish.We haue also another, whose head is greene, and very sharpe vpwards, and is common in many places.Wee haue had also another kinde in former times that grew as high as any man, and branched into diuers stalkes, euery one bearing a head thereon, almost as bigge as the first.There is another kinde, called the Muske Artichoke, which groweth like the French kinde, but is much better in spending, although it haue a lesser bottome.The French Artichoke hath a white head, the scales whereof stand staring far asunder one from another at the ends, which are sharpe: this is well known by this qualitie, that while it is hot after it is boyled, it smelleth so strong, that one would verily thinke it had bin boyled in stinking water, which was brought ouer after a great froste that had well nigh consumed our best kindes, and are now almost cleane cast out again, none being willing to haue it take vp the roome of better.There is a lowe kinde that groweth much about Paris, which the French esteeme more then any other, and is lower then the former French kinde, the head whereof as well as the leaues, is of a fresher greene colour, almost yellowish.Then there is the Thistle Artichoke, which is almost a wilde kinde, and groweth smaller, with a more open and prickly head then any of the former.And lastly, the Chardon as they call it, because it is almost of the forme and nature of a Thistle, or wilde Artichoke. This groweth high, and full of sharpe prickles, of a grayish colour. Iohn Tradescante assured mee, hee saw three acres of Land about Brussels planted with this kinde, which the owner whited like Endiue, and then sold them in the winter: Wee cannot yet finde the true manner of dressing them, that our Countrey may take delight therein.All these kindes are encreased by slipping the young shootes from the root, which being replanted in February, March, or Aprill, haue the same yeare many times, but the next at the most, borne good heads.Wee finde by dayly experience, that our English red Artichoke is in our Countrey the most delicate meate of any of the other, and therefore diuers thinking it to bee a seuerall kinde, haue sent them into Italie, France, and the Lowe Countries, where they haue not abode in their goodnesse aboue two yeare, but that they haue degenerated; so that it seemeth, that our soyle and climate hath the preheminence to nourish vp this plant to his highest excellencie.The Vse of Artichokes.The manner of preparing them for the Table is well knowne to the youngest Housewife I thinke, to bee boyled in faire water, and a little salt, vntill they bee tender, and afterwardes a little vinegar and pepper, put to the butter, poured vpon them for the sawce, and so are serued to the Table.They vse likewise to take the boyled bottomes to make Pyes, which is a delicate kinde of baked meate.The Chardon is eaten rawe of diuers, with vinegar and oyle, pepper and salt, all of them, or some, as euery one liketh for their delight.
The fruits that grow vpon or neere the ground, are next to be entreated of, and first of Artichokes, whereof there be diuers kindes, some accounted tame and of the Garden, others wilde and of late planted in Gardens, Orchards or Fieldes, of purpose to be meate for men.
The Artichoke hath diuers great, large, and long hollowed leaues, much cut in or torne on both edges, without any great shew of prickles on them, of a kinde of whitish greene, like vnto an ash colour, whereof it tooke the Latin nameCinara: the stalke is strong, thicke and round, with some skins as it were downe all the length of them, bearing at the toppe one scaly head, made at the first like a Pine-apple, but after growing greater, the scales are more separate, yet in the best kindes lying close, and not flaring, as some other kindes doe, which are eyther of a reddish browne, whitish, or greenish colour, and in some broade at the ends, in others sharpe or prickly: after the head hath stoode a great while, if it bee suffered, and the Summer proue hot and kindly, in some there will breake forth at the toppe thereof, a tuft of blewish purple thrumes or threds, vnder which grow the seede, wrapped in a great deale of dounie substance: but that roote that yeeldeth flowers will hardly abide the next winter; but else being cut off when it is well growne, that dounie matter abideth close in the middle of the head, hauing the bottome thereof flat and round, which is that matter or substance that is vsed to be eaten: the roote spreadeth it selfe in the ground reasonable well, yeelding diuers heads of leaues or suckers, whereby it is increased.
Page 519: Artichokes; Chardon.1Cinara satiua rubra.The red Artichoke.2Cinara satiua alba.The white Artichoke.3Cinara patula.The French Artichoke.4Cinara siluestris.The Thistle Artichoke.5Carduus esculentus.The Chardon.
The white Artichoke is in all things like the red, but that the head is of a whitish ashe colour, like the leaues, whereas the former is reddish.
We haue also another, whose head is greene, and very sharpe vpwards, and is common in many places.
Wee haue had also another kinde in former times that grew as high as any man, and branched into diuers stalkes, euery one bearing a head thereon, almost as bigge as the first.
There is another kinde, called the Muske Artichoke, which groweth like the French kinde, but is much better in spending, although it haue a lesser bottome.
The French Artichoke hath a white head, the scales whereof stand staring far asunder one from another at the ends, which are sharpe: this is well known by this qualitie, that while it is hot after it is boyled, it smelleth so strong, that one would verily thinke it had bin boyled in stinking water, which was brought ouer after a great froste that had well nigh consumed our best kindes, and are now almost cleane cast out again, none being willing to haue it take vp the roome of better.
There is a lowe kinde that groweth much about Paris, which the French esteeme more then any other, and is lower then the former French kinde, the head whereof as well as the leaues, is of a fresher greene colour, almost yellowish.
Then there is the Thistle Artichoke, which is almost a wilde kinde, and groweth smaller, with a more open and prickly head then any of the former.
And lastly, the Chardon as they call it, because it is almost of the forme and nature of a Thistle, or wilde Artichoke. This groweth high, and full of sharpe prickles, of a grayish colour. Iohn Tradescante assured mee, hee saw three acres of Land about Brussels planted with this kinde, which the owner whited like Endiue, and then sold them in the winter: Wee cannot yet finde the true manner of dressing them, that our Countrey may take delight therein.
All these kindes are encreased by slipping the young shootes from the root, which being replanted in February, March, or Aprill, haue the same yeare many times, but the next at the most, borne good heads.
Wee finde by dayly experience, that our English red Artichoke is in our Countrey the most delicate meate of any of the other, and therefore diuers thinking it to bee a seuerall kinde, haue sent them into Italie, France, and the Lowe Countries, where they haue not abode in their goodnesse aboue two yeare, but that they haue degenerated; so that it seemeth, that our soyle and climate hath the preheminence to nourish vp this plant to his highest excellencie.
The Vse of Artichokes.The manner of preparing them for the Table is well knowne to the youngest Housewife I thinke, to bee boyled in faire water, and a little salt, vntill they bee tender, and afterwardes a little vinegar and pepper, put to the butter, poured vpon them for the sawce, and so are serued to the Table.They vse likewise to take the boyled bottomes to make Pyes, which is a delicate kinde of baked meate.The Chardon is eaten rawe of diuers, with vinegar and oyle, pepper and salt, all of them, or some, as euery one liketh for their delight.
The manner of preparing them for the Table is well knowne to the youngest Housewife I thinke, to bee boyled in faire water, and a little salt, vntill they bee tender, and afterwardes a little vinegar and pepper, put to the butter, poured vpon them for the sawce, and so are serued to the Table.
They vse likewise to take the boyled bottomes to make Pyes, which is a delicate kinde of baked meate.
The Chardon is eaten rawe of diuers, with vinegar and oyle, pepper and salt, all of them, or some, as euery one liketh for their delight.