92 JERUSALEM ARTICHOKE. 







diameter make holes at the distances indicated above; 

 into each of these holes drop a set, being very careful to 

 have the top end uppermost in the hole, the depth of which 

 should be so proportioned to the length of the set as to 

 permit the top end to be covered with soil not over an inch 

 in depth. Press the soil closely and firmly to the set. 

 The after cultivation simply consists in keeping it clear of 

 weeds. 



In the months of November or December the roots will 

 be ready for use, and should then be dug up, the leaves re- 

 moved, and the roots packed away in boxes of moist earth 

 in a cellar, or kept with* other vegetables in a preserv- 

 ing pit. 



If a large supply is not wanted, a trench two feet wide 

 and two feet deep, of any desired length, may be opened 

 in any convenient part of the garden, well manured at the 

 bottom, and planted along the centre with a single row of 

 sets. 



JERUSALEM ARTICHOKE. 



This plant is misnamed, as it is not an artichoke, but a 

 species of sunflower with tuberous roots, which are the 

 parts used for culinary purposes. Before the introduction 

 of the potato it was in common use, but is now but seldom 

 cultivated. 



It requires the same kind of cultivation as the potato, 

 and is propagated by cutting the tubers into sets with two 

 eyes to each, keeping the ground loose by frequent hoeings. 

 It is perfectly hardy, and in removing the crop, care should 

 be had to gather all the tubers, for if left in the ground, 

 they will start into growth the succeeding spring and 

 become troublesome weeds. 



There are three or four varieties, differing mainly in the 

 color of the skin of the tubers. 



