310 CHAPTER XVIII 



Climate and Soils. — The plant is extremely hardy, will 

 withstand moderately adverse conditions of soil, moisture, and 

 frost, and will thrive on most soils. However, good potato 

 soils are best. Loose alluvial soils, containing an abundance 

 of organic matter, well-drained, are among the most produc- 

 tive for this crop. 



Cultural Methods. — The tubers, planted in September 

 and October, should be dropped in furrows, three feet apart, 

 with a spacing of two feet apart in the row. They are then 

 covered about four inches in depth by turning a furrow-slice 

 over them. About 400 to 500 pounds are required per acre. 

 It responds well to kraal manure. The crop should be har- 

 rowed lightly just after the appearance of the plants above 

 ground, and, if necessary, cultivated. It matures in five 

 months, and is ready for harvesting as soon as the plants have 

 flowered and turned yellow. Artichokes do not keep well in 

 storage, and should therefore be left in the ground and lifted 

 as required. 



In feeding to pigs, it is best to turn the animals into the 

 crop to root out the tubers. The expense of lifting and cart- 

 ing the crop is obviated, and exercise for the animals is 

 afforded. If the crop is to be continued, the pigs must be 

 taken out before all the tubers have been unearthed. The 

 ground should then be ploughed and harrowed to keep down 

 weeds. 



Composition.^ 



The artichoke has a fairly high nutritive ratio as com- 

 pared with the potato, and is one of the cheapest and 

 healthiest feeds for all classes of livestock, providing succu- 

 lent feed during late winter and early spring. InuUn takes 

 the place of starch in artichokes. In France, the tubers are 

 distilled for alcohol. 



EEFERENCES: 



Science Bulletin No. 6, Union Dept. of Agriculture. 

 " Warrington's Chemistry of the Farm." — Dr. Juritz. 

 " Botany of Crop Plants." — Bobbins. 

 " Farmers' Handbook," New South Wales. 



