The figure is supposed to represent two beds, A, B, more porous, and consequently more absorbent than the rocks by which they are interstratified. The condensed dews and rains falling upon the distant hills pass rapidly by the outcrops of the strata to the lower levels, until the entire mass becomes thoroughly saturated with water. Supposing two such beds as are represented in the section to exist, fully charged with water, it is evident that if we bored down into them through the rocks as represented at C, D, the water would rise through those wells or borings, and spring out in the form of a jet to such a height above the surface as is due to the height of the hills from which the water has been obtained. The fountain derived from B would necessarily flow as much higher as that derived from the bed A, as is the height of B above A.
For particulars as to the modes of constructing artesian wells, the reader is referred to ‘Traité sur les puits Artesiens,’ by M Gamier, and to ‘Considérations Géologiques et physiques sur la théorie des puits forcés, ou fontaines Artésiennes,’ by M. le Vicomte Hericart de Thury, and to ‘Rudimentary Treatise on Well-digging, Boring, &c.,’ by J. G. Swindell, and also to Ure’s ‘Dictionary of Arts, Manufactures and Mines,’ edited by Mr Robert Hunt.
ARTHANI′TINE (-tĭn). [Eng., Fr.] Syn. Artaniti′ne; Arthaniti′na, L. A peculiar substance first obtained by M. Saladin, by the action of alcohol on the tuberous stems of the herb arthrani′ta, or sow-bread. It is acrid, colourless, and crystalline, and imparts its acridity to the plant.
AR′TICHOKE. Syn. Cin′ara, Cyn′ara; Scol′ymus, L.; Artichaut, Fr.; Artischocke, Ger. The cynara scoly̆̆mus (Linn.), a thistle-like perennial plant of the nat. ord. Compositæ (DC.). Hab. Southern Europe; but now extensively cultivated in our gardens, for its ‘bottom,’ or the sweet fleshy receptacle of its flowers, which is eaten as a pot herb. These are soaked in brisk boiling in water, stalk-ends uppermost, until tender; and take 1⁄2 to 1 hour according to their age. Sometimes they are preserved in brine (PICKLED ARTICHOKES); and also after depriving them of the ‘choke’ and spiny hairs and blanching them by immersion in boiling water, by drying in the sun (DRIED ARTICHOKES; CULS D’ARTICHAUT, Fr.), by which they retain their flavour for some time. Infusion of the flowers, used with rennet.
As an esculent the artichoke resembles asparagus in its general properties; but it is said to be more nutritious, and even more diuretic.
Artichokes, Jeru′salem. The helianthus tuberosus (Linn.), a perennial plant of the sun-flower family, and quite distinct from the preceding. Hab. The Brazils. The appellation “Jerusalem” is believed to be a corruption of the Italian word girasole—“a sunflower,” to which botanical family the plant belongs. It is cultivated in England for culinary purposes. Roots (tubers) resemble the artichoke in flavour; but are considered far from wholesome, being apt to produce flatulence and dyspepsia. They are diuretic, and impart the odour of turpentine to the urine. They are cooked by boiling (15 to 25 minutes, according to size), or frying; in the former case served with melted butter. They are also served mashed, like turnips. The flowers yield a volatile oil resembling that of turpentine.
Composition of the Jerusalem artichoke from an analysis by Payen, Poisot, and Fevry:
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