Page:The New International Encyclopædia 1st ed. v. 02.djvu/110

ARTHUR'S SEAT. ARTHUR'S SEAT. A hill 822 feet high in the immediate vicinity of Edinburgh, Scot- land, and supposed to have derived its name from King Arthur. It is a basaltic mass, an- alogous to those of the Palisades of the Hudson, though of lesser extent, which during Mesozoic time Mowed out as lava from a fissure in Car- lK]nif('rous rocks. Erosion through long time snliscquent to the period of outflow has resulted in the present form of the hill, which presents on its western and southern sides steep precipices. The hill was selected in 18.5.5 as a base for observations with a view to detei'mining the density of the earth.

AR'TICHOKE (It. arciciocco, dial, carciocco, cfirri<.ff(} : S]i. alcii[r]chofa. from Ar. al-harshnf. (il-lch(irshfif) . The true French or globe arti- choke, Viiii'ini scoh/miis. is a thistle-like peren- nial plant, now growing wild in the south of Europe, but probably a native of Asia. The genus Cynara belongs to the natural order Com- posite and is distinguished by the bracts of the involucre being fleshy at the base, and eniargi- nate. with a hard point, and the receptacle fringed. Ci/xara ncoli/nnis has the radical leaves 3 to 4 feet long, somewhat spiny; some of them pinnatifid, some undivided. The stem is 2 or 3 feet high, branched, with large heads of violet- colored (sometimes w-hite) thistle-like flowers at the summits of the branches. The globe arti- choke is prized as a vegetable, especially in Europe. Though long known in the United States, it has never become generally used. The thickened receptacle and scales of the involucre of the immature flower is the portion eaten. A favorite method of cooking is to boil in salted water, and serve with melted butter or a white sauce. In Europe it is also eaten raw as a salad. Several varieties are in cultivation, differ- ing in the more or less spiny leaves, and the more or less glolH)se form of the head. Artichokes are generally propagated by rooted slips or suckers in spring. These are planted in rows about 4 feet apart, and 2 feet apart in the row. The artichoke bed continues productive for several years. Seaweed is an excellent manure. The Jerusalem Artichoke is a ditierent plant. Con- sult: "Bur or Globe Artichoke," United States Depart uioit of Agriculture Year Book, JSO!), Circular .!/ (Washington, isnsi) ; L. II. Bailey, CycloiKCilia of American Horticulture (New York, 11100-02) : G. Nicholson, The Illustrated Uistorij of Gardening (London, 1888) ; and see AnTinioKE, Jerus.vij:m. For illustration, see AKAri'AHIA.

ARTICHOKE, Jerusalem (Helianthus tuber- osus] . A yellow-flowered perennial, with annual stems G to 10 feet high, and underground shoots, which are swollen into genuine tubers. In ap- pearance the plant closely resembles the common sunflower. The name .lerusalem is a corruption of the Italian girasole, sunflower; and the name artichoke conu's from the supposed similarity of flavor of the tubers to the true globe artichoke. (See preceding article.) The tuber is the edible portion of the plant. The tubers are pro- duced in clusters of thirty to fifty, close about the thick, fleshy root. They are generally pear- shaped and similar to potatoes^ in .appearance, but not so smooth. There are white, yellow, red, and purple varieties. The plant is prop;igated, as are potatoes, by means of tubers planted in rows '!''<> to 3 feet apart, and 12 to 14 ini'hes distant in the row. It grows on almost any well-drained soil and is oftentimes planted on gravelly knolls or mounds that would be too dry and poor for many other crops. The crop matures in about five months, and the tubers may be left in the groimd over winter without harm; but if allowed to freeze out of the ground they spoil rapidly. Yields of 200 to 500 bushels per acre are com- mon, and as high as 1000 or more bushels per acre have been recorded. The tubers of Jeru- salem Artichokes are frequently grown as a feed- ing stuff'. Though useful for all kinds of stock, they are generally fed to pigs, which are turned in to gather the crop themselves. Like most roots, Jerusalem Artichoke tuliers are succulent — that is, have a high water content, some 78 per cent, on an average. In composition they re- semble potatoes closely. Their principal nutrient is starch, of which they contain some 17 per cent. The tubers are somewhat used as food. A favor- ite method of cooking them is to boil in salted water until tender, and serve with a white sauce. They are also eaten raw, pickled in vinegar. In Europe alcohol has been manufactured from the tubers. The leaves and stalks of the plant have been somewhat used as coarse fodder, especially for cattle. The drj' stalks are useful as fuel.

AR'TICLE (Lat. ((r(icw?H.s, a little joint). A word which signifies in general a component part of a whole, coifiplete, however, in itself. Thus, we speak of the several articles of a confession; the articles of war; a leading article, etc. The use of article as a grammatical term arose as follows: In such a sentence as, "He found that (or the) man thai he was looking for," the Greeks considered the defuiing particle as con- necting the two parts of the sentence, and called it joint (Gk. ap-&pov, arthron. Lat. artieulus) ; the name was subsequently confined to the first of the two, the other being called the relative. By some grammarians the articles are included among the adjectives. In English there are two articles — the definite the, and the indefinite o or an; and other modern languages have corresponding words. But ar- ticles are not essential to language. The Latin had no articles, and the Greek, as well as the oldest Germanic language, the JIa>so-Gothie, e.g., had only the definite article. The Slavic languages have no article, with the exception of the Bilgarian. The definite articles originate uniformly in demonstrative pronouns. Eng. the is only a weakened ftn-m of the Anglo-Saxon demonstrative se. The same is the case with the Ger. dcr; and Fr. le. Ital. il and lo, and Sp. el, are all from the Lat. ille. "that.' In like manner, an or a is from the old forni of oiic (Jin) ; Ger. ein is both one and a: and so are Fr. un, Ital. and Sp. MHO, both from Lat. unus = one. In the Scandinavian tongues the definite ar- ticle is attached to the end of the word: the Danish, for example, writes kong-en, the king; hus-ct, the house. It is likewise appended to the noon in the Ruman ( Wallachian), Bulgarian, and Albanian languages.

ARTICLES, The Six. Articles often mentioned in the ecclesiastical history of England in the Sixteenth Century, and imposed by act of Parliament in 1539, when Henry VIII. being displeased with some of the bishops most favorable