NEW YORK EXPERIMENT STATION BULLETINS. 359 



having that pleasant, spicy, characteristic flavor; and as they are as easily 

 kept as potatoes, it is a real treat to have this very good substitute in the 

 winter. They are also good when fried or roasted." — John F. Hupp r 

 Pennsylvania, in Pop. Oard. iv, 122 (1889). 



"Stachys tuberifera is perfectly hardy in the north of France, and 

 accommodates itself to various soils and conditions. The tubers are 

 small, but each plant bears a great number of them, and it is very easy to 

 harvest them. It is essentially a winter vegetable, the tubers forming 

 late in summer and being dug in November. It is preserved anywhere 

 under the soil, and is not injured by the frost of winter." — Chas. Naudin, 

 in Manuel de VAcclimateur, 507 (1887). 



"A year ago the Dutch horticultural journal Sempervirens asked for 

 reports upon Stachys tuberifera for European cultivation as an article of 

 food. Twenty-one reports were submitted, among which seventeen were 

 favorable, recommending the plant as a valuable addition to the list of 

 table vegetables. Good sandy soil, not too dry, is said to be the best for 

 it, as the tubers then become beautifully white, while in heavier soil they 

 assume a brownish color." — Gard. and Forest, ii. 144 (1889). 



"The new vegetable * * * seems to be winning its way in Ger- 

 many. It was put to proof in the proverbial way at a recent meeting of 

 the Society for the Promotion of Horticulture in Berlin, being eaten both 

 boiled and roasted. Some who tested it pronounced roast potatoes much 

 better, but the majority, says a German journal, declared that the stachys 

 tubers have a 'fine, peculiar taste, and should be highly recommended to 

 the epicure.' " — Gard. and Forest, ii. 600. 



" The new vegetable, Stachys affinis, has become quite popular in France, 

 and is found now in all the principal fruit shops in Paris, the price vary- 

 ing from twelve to twenty-five cents per pound. At Amiens, one of the 

 principal centers of production, it has been sold for fifteen francs (about 

 $3) per hundred pounds. Some one in that city conceived the happy idea 

 of making a preserve of the tubers. Prepared in this way they lose noth- 

 izg of their quality, and the question of keeping them is settled." — Gard. 

 and Forest, ii. 624. 



"I have now grown this new vegetable * * * for several years, and 

 find it well worth extensive cultivation. It is much esteemed as a second- 

 course vegetable, and it is also a useful ingredient in the salad dish, looks 

 well, and is very palatable as a pickle, and is a fitting companion to the 

 breakfast radishes. * * * The yield is quite a bushel to about 16 

 square yards." — P. Middleton, Gard. Chron. 3 ser. Hi. 211 (1888). 



"Where stachys has once been planted, there is always a difficulty in 

 ridding the land of them, and it is as troublesome as couch-grass." — W. 

 A. Cook, in Gard. Chron. 3 ser. viii. 667. 



The following account of forcing the plant is interesting: "Sets 

 (tubers) were planted in 12-inch pots in December, the temperature main- 

 tained being 50° to 55°. I have also grown it in cold frames, with good 

 result, having as many as 100 tubers on one plant." — J. Clay don, in Gard. 

 Chron. 3 ser. Hi. 460. 



Several chemical analyses show that chorogi rates fully as high as pota- 

 toes in food and fertilizer value. 



From the foregoing experiences, it appears to be safe to recommend the 

 chorogi for trial in every home garden. 



L. H. Bailey. 



