JERUSALEM ARTICHOKE. i 



choke is bestowed from the resemblauce in flavour, which 

 the roots have to the bottoms of artichokes. It is superior 

 to the potato in being more hardy, and not liable to be in- 

 juied by frost; but we believe it contains somewhat less 

 nutritive matter. Its tops are large, and may make a valua- 

 ble addition to the farm-yard, of a substance which may 

 be con verted *into manure. From the circumstances of its 

 flourishing in a poor soil, and producing large leaves and 

 stalks, there can be no doubt that it derives much food for 

 plants from the atmosphere, which by its decay is impart- 

 ed to the soil on which it grows, or on which, after rotting, 

 it is spread as manure. There is no plant which more 

 completely shades the ground, and it must in that way en- 

 rich it. It will flourish in the shade of trees, buildings, 

 &c. where other plants will not thrive. We believe there 

 are thousands of acres of land in the more populous parts 

 of the United States, which are now considered as not 

 worth cultivation, which would produce considerable quan- 

 tities of the Jerusalem artichoke, with no other trouble 

 than once planting, and digging the roots from time to time 

 as they are wanted. 



Dr. Darwin says that the Jerusalem articaoke will not 

 ripen its seeds in Great Britain, (and we do not believe it 

 will in New England,) by being suffered to grow in the 

 open air under ordinary cultivation. But by forcing the 

 plaut in pots, hot-houses, &c., perhaps seeds might be 

 obtained. This would, probably, be desirable, for it is 

 supposed that all plants degenerate if propagated merely 

 by slips, roots, cuttings, &c., without having recourse to 

 seeds. Potatoes should be renewed from the seed, at least 

 once in twelve or fourteen years, or they will degenerate; 

 and probably Jerusalem artichokes might become more 

 valuable by the same means. Planting large and fair roots, 

 with suitable soil and culture, will retard this degeneracy, 

 but, we believe, not wholly prevent it. 



" Use. The roots are esteemed a wholesome, nutritious 

 food, and are eaten boiled, mashed with butter, or ,baked 

 in pies, and have an excellent flavour. Planted in rows 

 from east to west, the upright herb of the plant affords a 

 salutary shade to such culinary vegetables as require it in 

 the mid-summer months, as lettuce, turnips, strawberries, 

 &c." London. 



The second volume of Memoirs of the New York Board of 

 Agriculture contains remarks on this root by Levi McKean, 

 f Dutchess, in which he gives it as his opinion that arti- 



