122 A HISTORY OF GARDENING IN ENGLAND 
of Spaine, Canada, Ginney and Virginia, etc.” The Virginian 
“ Battatas Virginiaca ” are the true potatoes ; the others (about 
which there seemed to be some uncertainty, on account of the 
various-sized tubers brought by Portuguese ships) are clearly 
sweet potatoes, or yams; while the remaining variety, it is rather 
startling to find, were “ Battatas of Canada, the French Bat¬ 
tatas or Hierusalem Artichokes. “ We in England, frome 
some ignorant and idle heads, have called them Artichokes of 
Jerusalem, only because the root being boiled is in taste like 
the bottom of an Artichoke head.” “ This plant has no simili¬ 
tude . . . with an Artichoke . . . neither came it from Jerusalem 
or out of Asia, but out of America.” 1 None of these authors 
make any attempt to account for Helianthus tuberosus being 
called “ Jerusalem,” but it can be explained, as the plant 
is a kind of sunflower or “ Girosole,” of which latter word 
“ Jerusalem ” is a corruption. Goodyer gives the history of its 
first introduction : 2 “ In anno 1617 I received two small roots 
thereof from Master Franqueuill of London . . . the one I 
planted, the other I gave to a friend ; mine brought mee a pecke 
of roots, wherewith I stored Hampshire.” Of the use of these 
Parkinson writes : “ The Potatos of Canada are by reason of 
their great increasing, grown to be so common with us here at 
London, that even the most vulgar begin to despise them, 
whereas when they were first received among us they were 
dainties for a Queen, but the too-frequent use, especially being 
so plentiful and cheap, hath rather bred a loathing than a liking 
of them.” Goodyer also classes them as “ meat more fit for 
swine than men.” 
jr The Skirret (Suim sisarum) ranked among favourite vege¬ 
tables. It was, as Parkinson says, “ everywhere sowen or 
planted in gardens, and with us rather soun than planted, for 
soune among Onions the one will not hinder the growth of the 
other.” 3 “ The roote is composed of divers small long round 
white roots set together at one head . . . with a small pith 
within them, and very pleasant to be eaten.” " Being dressed 
according to every one’s liking doe nourish well,” and it “is 
more delicate ” than a parsnip. He identifies the Skirrit with 
1 Johnson's edition of Gerard’s Herbal, 1633. 2 Ibid. 
3 Theatrum Botanicum, 1640. 
