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Ingredients.—5 or 6 artichokes; to each ½ gallon of water allow 1 heaped tablespoonful of salt,½ teaspoonful of pepper, 1 bunch of savoury herbs, 2 oz. of butter. Mode.—Cut the ends of the leaves, as also the stems; put the artichokes into boiling water, with the above proportion of salt, pepper, herbs, and butter; let them boil quickly until tender, keeping the lid of the saucepan off, and when the leaves come out easily, they are cooked enough. To keep them a beautiful green, put a large piece of cinder into a muslin bag, and let it boil with them. Serve with plain melted butter. Time.—20 to 25 minutes. Sufficient—5 or 6 sufficient for 4 or 5 persons. Seasonable from July to the beginning of September.

JERUSALEM ARTICHOKES.