60 MEALS MEDICINAL. 
and sugar) is of but feeble effect. Dr. Hutchison tells us that 
a cupful of water-arrowroot contains only about thirty grains 
of starch. It would afford to the body less than a two 
hundredth part in fuel value of what even an invalid requires 
daily. The cheap kinds of arrowroot are quite as nourishing 
as those which are expensive. 
ARTICHOKE. 
DIETETICALLY are used the Jerusalem Artichoke, (Helianthus 
tuberosus), of the Sunflower order, and the Globe Artichoke 
(Cinara maxima anglicana), which is a magnified thistle. The 
tubers of the former, being dug up, are red outside, and white 
within ; they contain sugar, iron, albumin, an aromatic principle, 
and water. Formerly these tubers were baked in pies, with beef 
marrow, dates, ginger, raisins, and sack. They do not afford 
any starch, but yield 2 per cent of inulin,—an allied element. 
When first introduced into England, this Artichoke was “a 
dainty for a monarch!” but the tuberous roots have none of 
the potato’s properties, being more of the turnip nature, As 
containing sugar in considerable quantities, their nutritive value 
is but slight; the more the tubers are chilled the better their 
quality. The term Jerusalem is a corruption of Girasole, a 
Sunflower, turning “vers le soleil,” towards the sun; from 
which beneficent orb is mainly derived the oil-producing 
pabulum of the vigorous, sturdy, large flower, giving a practical 
lesson to the invalid as to the marvellous beneficial effects of 
direct open sunshine; the more the better, of course under 
proper precautions. In Dombey & Son (Dickens), at Leamington 
Spa, the languid old would-be juvenile Mrs. Skewton, full of 
affectations, and fashionable airs, having disposed herself in a 
studied attitude on the sofa, gives her hand condescendingly to 
old Major Bagstocke, when he pays her a visit on a broiling 
summer morning, and tells him with a simper, he “ actually 
smells of the sun ; is absolutely tropical.” By a curious perver- 
sion of terms Artichoke soup, or Jerusalem soup, has been 
turned into Palestine soup. 
To bake these tubers, peel and trim the required number, put 
them into a covered baking dish, using plenty of butter ; season 
with salt and pepper; bake in a brisk oven for thirty minutes. 
When done they should be of a rich, brown colour. Serve them 
