i 4 THE BOOK OF RARER VEGETABLES 



the tubers may remain in their growing quarters. In other 

 cases it may be necessary to lift in November and store 

 in fine soil or sand in a cool shed. The quality of the 

 tubers suffers greatly if they become dried or shrivel, 

 which frequently happens if lifted too early or given 

 warm storage. So that whenever possible it is advis- 

 able to winter the tubers where grown, and lift as re- 

 quired for use. The plant left to chance soon becomes 

 a nuisance, as it runs wild and is of little value, but 

 given good cultivation may be made a valuable winter 

 vegetable. In no case should the tubers be exposed to the 

 light, as they quickly lose their ivory white colour and 

 assume a dirty yellowish cast. In most gardens it would 

 be found a good plan to give this vegetable change of 

 quarters every other season, taking care that the smallest 

 tubers are removed from the soil, otherwise there will be 

 a difficulty in getting rid of small useless growths. In no 

 case should the plants have a shaded position, but an 

 open one, and a rich root run with ample moisture. The 

 tubers are at their best as a vegetable from November 

 to April, and many persons like them mixed with salads 

 when cooked, and they impart a peculiar flavour in a raw 

 state. They more resemble a large Radish. 



To BOIL CHINESE ARTICHOKES 



Wash and plunge the Artichokes into boiling salted 

 water. Boil them for from fifteen to twenty minutes, 

 and serve with melted butter or sauce Hollandaise. 



To FRY CHINESE ARTICHOKES 



Chinese Artichokes are delicious when washed as 

 above and merely dried and then fried in boiling oil 

 or butter. When browned, serve hot on buttered 

 toast. They may also be covered with egg and bread 

 crumbs and cooked whole, being fried as above. 



