60 VEGECtfLTURE 



fairly well on a poor soil, if light ; but a generous culture will 

 give far better tubers than those of neglected plants. They 

 are in their best condition when the stems have ceased growing, 

 and begin to wither. Frost does not hurt the tubers, which 

 may be left in the ground all the winter. These Artichokes 

 may be eaten raw in salads a most excellent ingredient, too, 

 if sliced thinly ; or they may be boiled, like Potatoes, and served 

 up as a separate dish. They must be boiled unpeeled, receiving 

 a thorough cleansing only ; and if allowed to stand long, after 

 they are cooked, before consumption, the slight discoloration 

 that usually characterizes the skins will deepen, and the vege- 

 tables become unsightly in appearance. Personally, I cannot 

 recommend them as a " tasty " dish ! 



THE CHINESE ARTICHOKE (Stachys tuber i/ 'era). A most 

 peculiar plant is this Artichoke, thoroughly and typically 

 Chinese in appearance, with tuberous rhizomes, which possess 

 white, very fine skins, and tender, though somewhat watery, 

 flesh. The plant forms a dense little bush of leaves, and pro- 

 duces tubers very late in the season close to the surface, after 

 the manner of the Potato or the Jerusalem Artichoke ; indeed, 

 the foliage and stems begin to wither, as a rule, ere the forma- 

 tion of tubers has reached its limit. The rhizomes are planted 

 in good, light or sandy soil, from February to April, according 

 to weather conditions, about twelve inches apart. The subse- 

 quent culture is simple the elimination of weeds, hoeing 

 occasionally, and the provision of water in dry weather. The 

 tubers mature in October, and, as they do not keep very well, 

 should be lifted only as required for the table. Their uses in 

 the latter direction maybe in the form of a raw salad ingredient, 

 or fried as a vegetable. 



SKIRRET (Slum sisarum). This is a tuberous-rooted sub- 

 ject, usually classed with Herbs, and regarded as a native 

 of China, though it has been cultivated in Europe for many 

 centuries. The tubers, somewhat resembling Dahlia roots, 

 but longer and more slender, are produced in a bunch just 

 beneath the surface of the soil, and, if the medium is a favourable 

 one, push downwards and attain a good length. The flesh of 

 these tubers is very firm, white and sweet, and floury when 

 cooked ; the one drawback in its cooking is the central hard 

 core, which has to be removed before the tuber is boiled. How- 

 ever, good cultivation will produce flesh in preference to core ; 



