186 AMERICAN AGRICULTURE. 



THE JERUSALEM ARTICHOKE (Helianthus tuberosus). 



This plant is a native of Brazil, but it has hitherto been 

 little cultivated in this country. London says the name Jeru- 

 salem is a corruption of the Italian word girasole, (sun- 

 flower), the blossom of which it closely resembles, except 

 in size. It flourishes in a moist, loose soil or sandy loam, 

 with little care except to thin out the plants and prevent 

 weeds. It is hardy, very productive and easily cultiva- 

 ted in drills, three or four feet apart. The planting may be 

 done in March or April. As it is not injured by frost and 

 is prolific, it will spread rapidly and often becomes a nui- 

 sance in the garden. The product is enormous, sometimes 

 overrunning 2,000 bushels per acre. Its nutritive qualities 

 are much less than those of the potato ; but its greater pro- 

 ductiveness and the facility of raising it, would seem to en- 

 title it to more general favor. Boussingault considers it an 

 improving and profitable crop, from its drawing its nitrogen 

 largely from the atmosphere. It is peculiarly fitted for 

 spring food, as the roots lie uninjured by the vicissitudes of 

 the weather, and may be taken out in perfection after most 

 other roots are gone. 



The artichoke is used in this country, both for human and 

 animal food. The roots are generally eaten as a pickle or 

 salad. Loudon says, " they may also be eaten boiled, mashed 

 in butter, or baked in pies, and have an excellent flavor." 

 The tops when cut and cured as hay, afford a good fodder 

 for cattle, and the roots are excellent for sheep and other 

 stock. Swine will thrive upon them through the winter, 

 and do their own harvesting when the ground is not locked 

 up by frost. 



