ARTICHOKES 25 



when full grown, as, if left too long, they harden 

 and lose flavour. 



Jerusalem Artichoke. This Artichoke will grow 

 in any soil, but is most successful in a deep friable, 

 well-manured loam and in an open situation. We 

 enjoy it in winter as a change from potatoes, and 

 since the Messrs. Sutton introduced the smoother 

 white tuber, which has fewer eyes and is of better 

 flavour than the older types, the Jerusalem Artichoke 

 is regarded with greater favour. It is profitable for 

 the reason that, though it needs considerable space, 

 the crop is in proportion. Many object to this root 

 when served in the same way as potatoes, but there is 

 no need to do this ; there are quite a dozen methods 

 of cooking, and few roots are better for soups and 

 gravies. It should be remembered that once the plant 

 is grown it will reappear from the smallest portion of 

 root, and, doubtless, that is one reason why the plants 

 are not given new quarters so often as they deserve. 

 It is an easy matter, however, to free the soil of them 

 if care is taken when digging. Always purchase or 

 save good seed, not trusting anything that will not 

 give shapely roots, and change the stock when disease 

 is probable or the roots fail to crop well. February 

 and March are the best seasons to plant. There must 

 be a space of three feet between the rows, and twelve 

 inches between the sets. More room may be given, 

 if available, and planting may also be done much 

 earlier. Cover the sets with six inches of soil, and 

 leave the tubers in their growing quarters, digging 



