ACET ARIA. 12

They are also preserv’d by stringing them on Pack-thread, a deanPaper being put between every Bottom , to hinder them from touchingone another, and so hung up in a dry Place. They are likewisepickled.

’Tis not very long fince this noble Thijlle came first into Italy, int-prov’d to this Magnitude by Culture; and so rare in England, thatthey were commonly lold for Crowns a-piece : But what Carthage year-ly l'pent in them ( as Bliny computes the Sum ) amounted to SejlertiaSen a Mi Ilia, 30001. Sterling.

Note, That the Spanijh Car don, Thijlle, or Cinera Spinofa, a wildand smaller Artichoak, with sharp pointed Leaves, and lesser Head;the Rib or Cojia of the Leaves being blanch'd and tender, (the Skinstripp’d off) are lerv’d up a la Boiverade ( that is with Oil, Repp er,

&c.) as the French Term is • and by them are called Cojlones des Car -dons d'Efpagno, or Cardis. In France they blanch likewise theLeaves of the true Artichoaks: But the Gardes des Cardans dEstpag •no, are more esteem’d by far.

Asparagus, See Sparagus.

3. Basil, Bastlicum, Ocimum, imparts a grateful Flavour, if not toostrong, somewhat offensive to the F.yes • and therefore the tender Topsto be very sparingly us'd in our Sallet.

4. Baulm, Melissa Hortenfis, hot and dry, cordial and exhilarating,sovereign for the Brain, strengthning the Memory, and powerfullychasing away Melancholy. The tender Leaves are us'd in Compositionwith other Herbs; and the Sprigs frclh gather’d, put into Wine orother Drinks, during the Heat of Summer, give it a marvellousQuickness. This noble Plant yields an incomparable Wine, made as isthat of Cowstip- Flowers.

j. Beet, Beta; of which there is both White, or Sicla Ojstcina -rum, B. P. (the French Boirde) and the Rubra or RedRadice Rapæ,or Bete-Raves, The Cojia, or Rib of the broad Leaves of the WhiteBeet (by the French call’d the Gardes de Borrde ) being boil'd, melts,and eats like Marrow. And the Roots ( especially of the Red) beingboil’d, cut into thin Slices, when cold, is of it sols a grateful WinterSallet ; or being mingled with other Olufcula, Oil, Vinegar, Salt, Sec.

"Pis of Quality cold and moist, and naturally somewhat Laxative: But,however, by the Epigrammatist stil'd foolish and insipid, as Innocentiorquam Olus (for so the learned * Harduin reads the Place ) 'tis by Diphi- * Plin. H./us of old, and others since, preferr’d before Cabbage, as of better Nou- xlx

rishment: Martial (not unlearn’d in the Art of Sallet ) commends it

with Wine and Bepper : He names it indeed- Fabrorumpran -

dia, for its being ib vulgar. But eaten with Oil and Vinegar, as usu-ally, it is no despicable Sallet. There is a Beet growing near the Sea,

Beta Sylvestris maritima, which is the most delicate of all. TheRoots of the Red Beet, pared into thin Slices and Circles, are, by theFrench and Italians, contriv'd into curious Figures to adorn theirSallet s.

6. Blite, Blitum Hortenfe ; English Mercury, or ( as our CountryHousc-wives call it ) AU-good, Blitum bonus Henricus Lapathum'Tin cluosum five tot a bona Spinachiæ facia: The gentle Turiones, and'Tops may be eaten as Sparagus, or sodden in Pottage, and are a verysalubrious Esculent: There is both a white f nd red, much us’d in Spain

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