THE FLORAL WORLD AND GARDEN GUIDE. 158 
be nearly at rest. A plant that is worth growing will always pay 
for good soil. I make a point of obtaining the best loam that can 
be had, and to this fact I attribute a large proportion of my success ; 
it would not pay to use unsuitable hungry stuff in growing flowers 
for market. We use good turfy loam that has been lying in a heap 
for at least twelvemonths ; a little sand is added to make it feel 
gritty, and a small proportion of well-rotted manure to insure a 
vigorous growth. The plants must be potted firm at all times; and 
if they show signs of exhaustion towards March and April, give a 
little weak liquid manure. This must be used sparingly, as too 
much water is worse than none at all. So long as they continue 
growing and flowering no liquid manure will be needed. 
THE JERUSALEM ARTICHOKE. 
aaa} Jerusalem Artichoke is so well known that to 
4, describe it would be waste of time, and imply lack of 
respect for the reader. It is, however, a fact of some 
importance that it is not often well grown and that itis 
~ Yarely seen on good tables. There is, we think, room 
for a little reform in respect of this useful plant, first, for the sup- 
pression of a prevailing prejudice against it; and secondly, for the 
ordering of its cultivation in a more profitable manner. When 
well grown and sufficiently cooked, it is a most acceptable vegetable, 
but a little training of the palate is requisite to the full enjoyment 
of its flavour. It is usually served with white sauce; but this 
is by no means necessary, for any good gravy may take its place 
advantageously. It often happens that when brought to table these 
roots are of a bad colour and too crisp to be agreeable. These are 
the common results of unskilful cooking. They require to be washed 
and pared as potatoes are; but as this is done, they should be thrown 
into a bowl of clear water, into which a few drops of juice have been 
squeezed from a lemon. If this is not done, the roots are apt to 
become slightly discoloured in the process of cooking; but a very 
little lemon-juice suffices to preserve the colour. When all are 
ready, put them into a pot containing sufficient boiling water to just 
cover them, with a rather large allowance of salt, and keep them 
boiling twenty to forty minutes. They should be quite tender, and, 
indeed, almost pulpy when sent to table. They are then delicious, 
and thoroughly wholesome. 
The Jerusalem Artichoke is rarely well cultivated, and conse- 
quently the roots are often so small as to be scarcely worth the 
trouble of cooking. This plant, like many others, pays best in good 
ground. Ours are grown on strong clay land, that has been well 
trenched during winter. On a poor soil we should use manure 
liberally ; but our heavy clay does not need any such aid, and we 
find our artichoke roots average in weight 1lb. each, which is con- 
siderably above the weight of fair samples in the market. The 
small roots are set aside for planting, and ave generally planted in 
May. 
