ROOTS AND TUBERS WE EAT 175 



tubers, or make a salad of fine quality, and 

 different from all others. If you persevere, you 

 will come to enjoy the new flavor, and your 

 table has gained a wholesome and distinct vege- 

 table. 



The Jerusalem artichoke is used to taking care 

 of itself. It thrives on gravelly soil, too dry for 

 other crops, and in shady places. The quality 

 of tubers produced under such conditions is not 

 the best. Good tillage in mellow soil wonder- 

 fully improves the quality and quantity of the 

 crop. Quick growth produces sweeter, tenderer 

 tubers. We should judge the vegetable by its 

 best samples. It is more productive, more easily 

 grown and more easily harvested than the potato 

 crop. 



Almost any farm has some land on it not good 

 for much but these artichokes. Turn the pigs 

 into the patch and they root out and fatten on the 

 roots. They are excellent green food for other 

 stock in winter. Chickens thrive on them, ground 

 fine and mixed with their grain. The tubers are 

 not harmed by leaving them in the ground all 

 winter. 



The new crop is raised by planting cuttings of 

 tubers, each with an eye, just as we do with 

 potatoes, when spring comes again. 



