ARTICHOKE, JERUSALEM. 45 



ers, some should be removed, in order that the remain- 

 der may be more vigorous for transplanting. Transplant 

 them, in cloudy weather, to a rich, moist soil, and water 

 them frequently while rooting. For winter protection, the 

 roots must be covered with a light mould, close to their 

 leaves, and a little well-rotted manure thrown over them. 

 If the compost is too rich, it will cause them to decay. 



Whon ripe, the scales expand. They should be cut before 

 the flower makes its appearance. Cut the stem always 

 close to the ground. 



The Artichoke is not regarded as a very nourishing vege- 

 table ; but it is much esteemed by those who have acquired 

 a relish for it. When gathered, they should be thrown into 

 cold water, and be well washed, and then be put into fresh 

 cold water, and soaked for about an hour, before they are 

 cooked. Put them into boiling water, with a little salt, 

 and if fully grown boil them an hour and a half, or till they 

 are tender. Drain them, and serve them with melted butter, 

 pepper, and salt. In Europe, artichokes, when dried, are 

 baked with mushrooms in meat pies. 



ARTICHOKE, JERUSALEM (Helianthus tuberosus). 

 This is a native of America, as indeed are all the plants of 

 the Sunflower genus. Professor Low (Elements of Practi- 

 cal Agriculture) says : " Although believed to be a native of 

 the warmer parts of America, it is one of the hardiest of our 

 cultivated plants, very productive, easily propagated, and 

 growing on the poorest soils. As compared with the tubers 

 of the potato, they are watery, and may be believed to be 

 inferior in nutritive properties. But the quantity is fre- 

 quently very large ; about five hundred bushels per acre, it 

 is said, having been produced without manure. The tubers 

 do not seem to have great fattening properties, but they are 

 eagerly eaten by animals." 



