Preserved Artichokes

Young quick-grown artichokes only, are fit for preserving; their leaves should be pulled off without tearing or in any way injuring the pithy part, or, as it is familiarly termed, the bottom: those must then be peeled or turned so as to remove all the rough green which covers them, and then thrown into a pan containing water with some vinegar; and when all are finished, put them into a stewpan with water enough to make them swim; two ounces of butter to a quart of water, and salt to season; add the juice of two lemons, and boil gently till the artichokes are three-parts done; they are then to be put into their tin boxes, filled up with their own liquor, soldered down, and after being boiled for twenty minutes, are to be put away in a cool place.