combination of sweetness, solubility and texture pos¬ 
sible. The culinary artist awaits the coming of levulose 
to create new and undreamed-of delicacies.—Iowa State 
College. 
GENERAL USES 
Artichoke Tubers are unexcelled as food for live 
stock and poultry. Tubers are fed raw and whole ex¬ 
cept for poultry where crushing or breaking open is an 
advantage. 
Owing to the sugar content artichokes are very en¬ 
ergizing and displace fully V 2 the grain ration of 
Milch Cows and when fed liberally to horses or grow¬ 
ing stock no grain ration is necessary. 
Hogs thrive on Artichokes and will harvest any 
tubers left in the ground. 
If fed the tubers in fair quantity or turned into the 
artichoke field, hogs require very little grain to finish 
fine for the market. 
As the tubers keep well in the ground over winter 
fattening hogs can be turned into the field in the spring 
and finished for the May market with slight expense 
and trouble. A farmer in Northern Illinois has topped 
the market every spring for five years with hogs fin¬ 
ished in the artichoke field and that too at a surpxdsing- 
ly low feed cost. 
Artichokes and cull beans winter sheep in splendid 
shape and contribute to the fineness of the fleece. 
Tubers may be left in ground over winter or stored 
in pits, root cellars or basements. When stored in base¬ 
ments an occasional sprinkling will prevent evapora¬ 
tion and corresponding shriveling. 
If the tubers are not harvested in the fall the tops 
furnish dry feed for winter pasture and any part of 
the field not harvested fall or spring will develop a 
thick and heavy green cover crop which may be plowed 
down or pastured off during July and August. Milch 
cows pastured on green artichoke tops do surprisingly 
well and increase body weight. 
Commercial demand for artichoke tubers is increas¬ 
ing rapidly, the principal outlets being: pickling con¬ 
cerns, chip manufacturers, commercial alcohol plants 
and experimental groups. 
The demand for seed and table stock has been strong 
for some years and should increase as the value of this 
crop becomes better known. 
