ne by one, which have a fleshy substance at the base. These
are eaten after being dipped in oil and vinegar.

What is called "artichoke chard" is the tender leaf-stalks blanched, and
cooked like cardoons. The Italians and French often eat the heads raw
with vinegar, oil, salt, and pepper; but they are generally preferred
when boiled.

_Varieties._--

DARK-RED SPINED.

Bud very small. The variety is remarkable for the very long spines in
which the scales terminate. For cultivation, it is inferior to the other
sorts.

EARLY PURPLE.

Purple. Purple Globe. Artichaut Violet. _Vil._

Heads rather small, obtusely conical; scales short and broad, pointed,
green at the base, tinged with purplish-red on the outside, towards
their extremities, moderately succulent, and of good quality. The
variety is early, but not hardy. In France, it is considered excellent
in its crude state, served with vinegar and oil; but not so good cooked.

GREEN GLOBE.

Large Round-headed. Globe.

A very large sort, much esteemed, and generally cultivated in England.
Heads, or buds, very large, nearly round, and with a dusky, purplish
tint. The scales turn in at the top, and the receptacle is more fleshy
than that of most varieties. It is generally preferred for the main
crop, as the scales, or edible parts, are thicker, and higher flavored,
than those of any other artichoke. It is not a hardy variety, and
requires ample protection during winter.

GREEN, OR COMMON.

French.

Bud very large, of a conical or oval form; scales deep-green, thick, and
fleshy, pointed at the tips, and turned outwards. Though it has not the
same thickness of flesh as the Green Globe Artichoke, it is much
hardier, more prolific, and one of the best sorts for cultivation.

GREEN PROVENCE.

Bud large; scales comparatively long and narrow, of a lively green
color, erect, fleshy at the base, and terminating in a sharp, brownish
spine, or thorn; leaves of the plant deep-green. Most esteemed in its
crude state; eaten as a salad in vinegar and oil.

LAON.

Gros vert de Laon. _Vil._

Similar to the Common Green Artichoke, but of larger size. Scales rather
loose and open, very deep-green, fleshy, and pointed. Much cultivated in
the vicinity of Paris, and there considered the best.

LARGE FLAT BRITTANY.

Artichaut Camus de Bretagne. _Vil._

Bud of medium size, somewhat globular, but flattened at the top; scales
closely set together, green, browni