“It is well known under what form artichokes, either raw or cooked, appear on our tables. The best way to preserve them is to half cook them, separate the leaves from the fur, and preserve the fleshy part, called the bottom, and throw them, still warm, in cold water, to make them firm. That operation is called blanchir. They are laid afterwards on hurdles, and put four different times in the oven, as soon as the bread is taken out. They become then very thin, hard, and transparent, like horn, and return to their original form in hot water. They must be kept free from damp.”—Parmentier.
POMPION.
Like the gourd, the good and creeping pompion has served more than once as a term of comparison, and that in a style most humiliating. Should any one happen to be thick-headed, or not very intelligent,[IX_106] he was immediately compared to a pompion (popularly, pumpkin—whence bumpkin). The insult went still further: it was said of a pusillanimous man, “That he had a pompion where his heart ought to have been.”[IX_107]
The obesity of this vegetable, and its inelegant shape, have doubtless given rise to these injurious remarks.
It was, however, acknowledged that it possessed many estimable qualities, which ought to have compensated for its outward defects. It was thought to be very refreshing, and was employed with success in the treatment of diseases of the eyes.[IX_108]
We might undertake (if permitted) a long dissertation, in order to prove that the Hebrews, weary of being in the Desert, murmured because they were deprived of the pompion of Egypt,[IX_109] and not the melon, as translators have rendered it; but we should be accused of egregious presumption; the learned would frown, critics would not spare us, and our pompions would, nevertheless, pass as melons.
This plant occupies a prominent place in the precious catalogue of Roman dainties which we offer for the meditation of judges. Here are some of the ancient modes of preparing this vegetable:
1st. Boil some pompions, put them in a stewpan with cummin and a little oil; place them for a short time over a slow fire, and serve.[IX_110]
2nd. When you have well boiled, reduce them to a pulp, then put them on a dish with pepper, alisander, cummin, wild marjoram, onion, wine, garum, and oil; thicken with flour, and serve.[IX_111]