JERUSALEM ARTICHOKE. 63 



particular in regard to either soil or situation ; they will thrive 

 almost any where, if the ground is rich. The plants will run 

 from five to fifteen feet, and require stakes or trellis-work to 

 climb upon. They are excellent for a blind, to cover any dis- 

 agreeable object. There are several varieties of yellow, gol- 

 den, or crimson color. The yellow stands the severity of the 

 sun better than the crimson. 



JERUSALEM ARTICHOKE. 



Helidnthus Tuberbsus. — Poire de Terre, Fr. — Erde Apfel, Ger. 



The tuberous-rooted Sunflower, as the name implies, is a 

 native of South America, and has been cultivated for two cen- 

 turies. Like many other new vegetables, when first intro- 

 duced, it was extolled extravagantly. It was baked in pies, 

 with dates, ginger, raisins, &c. ; and of course amalgamated with 

 such good things that it could not taste indifferently. When 

 boiled in the simple way of Potatoes, however, they will not 

 form a very palatable dish. The modern way of serving them 

 up, is to boil them till they become tender, when, after being 

 peeled and stewed with butter and wine, they are considered 

 pleasant, and taste similar to the true Artichoke. They are 

 not so good as Potatoes, but, as a crop for feeding hogs or 

 cattle, they are more productive. 



Culture. — They are propagated and planted in the same 

 manner as the Potatoe, any time in March, and will grow in 

 any soil, even under trees. They are best fresh planted every 

 year, and require good, light ground. TJie stems grow to eight 

 or ten feet high, and have the appearance of the Sunflower. 

 They are in use from October to April. Any time in Novem- 

 ber, a quantity may be lifted and packed away in sand or earth, 

 for Winter use : or cover the ground with rough litter, to keep 



