6 THE CULTURE OF VEGETABLES 



is strengthened by the addition of light dry litter loosely thrown over. 

 With the return of spring the litter is removed, the earth is dug 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. 



The cultivation of this elegant vegetable is greatly simplified by 

 sowing a bed annually on soil well prepared as already advised. 



JERUSALEM ARTICHOKE 



(ffeltanthus tuberosus) 



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 in- 

 deed. 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 as for the rest, dig them 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 

 escapes will grow and become troublesome in the following season. 



