The Culture of Vegetables 



back, and all the suckers but about three removed, and then a liberal 

 dressing of manure is dug in, care being taken to do as little injury 

 to the plants above and below ground as possible. At the end of 

 five years a plantation will be quite worn out ; in somewhat poor 

 soil it will be exhausted in three years. But on any kind of soil the 

 cultivation of this elegant vegetable is greatly simplified by sowing a 

 bed annually, and allowing it to stand for two years only, as already 

 advised. 



JERUSALEM ARTICHOKE 



Helianthus tuber osus 



THE JERUSALEM ARTICHOKE is a member of the Sunflower tribe, 

 quite hardy, and productive of wholesome roots that are in favour 

 with many as a delicacy, and by others are regarded as worthless. It 

 is said that wise men learn to eat every good thing the earth produces, 

 and this root is a good thing when properly served ; but when cooked 

 in the same way' as a Potato it certainly is a very poor vegetable 

 indeed. It is a matter of some interest, however, that in respect of 

 nutritive value it is about equal to the Potato ; therefore, in growing 

 it for domestic use we lose nothing in the way of food, though we are 

 bound to cook it differently. 



The Jerusalem Artichoke will grow anywhere, but to insure a fine 

 sample requires a deep friable loam and an open situation. We have 

 grown immense crops on a strong deep clay, but it is not a clay plant, 

 because it soon suffers from any excess of moisture. To prepare the 

 ground well for this crop is a matter of importance, for it roots freely 

 and makes an immense top-growth, reaching, when very vigorous, 

 a height of ten or twelve feet. Trench and manure in autumn, and 

 leave the land rough for the winter. Plant in February or March, 

 using whole or cut sets with about three eyes to each, and put them 

 in trenches six inches deep and three feet apart, the sets being one 

 foot apart in the trenches. When the plants appear, hoe the ground 

 between, draw a little fine earth to the stems, and leave the rest to 

 Nature. Take up a portion of the crop in November and store 

 in sand and dig the remainder when wanted, as recommended in 

 the case of Parsnips. They must be dug with a fork by opening 

 trenches and cleaning out every scrap of the roots, for whatever 

 remains will grow and become troublesome in the following season. 



