14 the book of rarer vegetables 
the tubers may remain in their growing quarters. In other 
cases it may be necessary to lift in November and store 
in fine soil or sand in a cool shed. The quality of the 
tubers suffers greatly if they become dried or shrivel, 
which frequently happens if lifted too early or given 
warm storage. So that whenever possible it is advis- 
able to winter the tubers where grown, and lift as re- 
quired for use. The plant left to chance soon becomes 
a nuisance, as it runs wild and is of little value, but 
given good cultivation may be made a valuable winter 
vegetable. In no case should the tubers be exposed to the 
light, as they quickly lose their ivory white colour and 
assume a dirty yellowish cast. In most gardens it would 
be found a good plan to give this vegetable change of 
quarters every other season, taking care that the smallest 
tubers are removed from the soil, otherwise there will be 
a difficulty in getting rid of small useless growths. In no 
case should the plants have a shaded position, but an 
open one, and a rich root run with ample moisture. The 
tubers are at their best as a vegetable from November 
to April, and many persons like them mixed with salads 
when cooked, and they impart a peculiar flavour in a raw 
state. They more resemble a large Radish. 
To Boil Chinese Artichokes 
Wash and plunge the Artichokes into boiling salted 
water. Boil them for from fifteen to twenty minutes, 
and serve with melted butter or sauce Hollandaise. 
To Fry Chinese Artichokes 
Chinese Artichokes are delicious when washed as 
above and merely dried and then fried in boiling oil 
or butter. When browned, serve hot on buttered 
toast. They may also be covered with egg and bread 
crumbs and cooked whole, being fried as above. 
