be more than enough to cover cost of seed, land 
rental and cultivation expense. Adding grain to 
balance the ration would of course help. 
GIRASOL may be eaten raw or cooked, but 
the inulin in girasol that replaces starch in most 
other vegetables need not be cooked to bring out 
its food value. 
Millions of people have to limit their use of 
starchy foods which may well be substituted by 
girasol in which the carbohydrates are in the 
form of inulin instead of starch. 
When used in salads, sliced raw GIRASOL 
is very mild flavored but when cooked soft 
either boiled or baked it developes a strong taste 
which is too strong for some people. When sliced 
or cut in cubes and boiled only about five min¬ 
utes, then served with white sauce like new 
potatoes this strong wild taste is not developed, 
neither is found objectionable when cooked in 
deep fat like French fried potatoes or potato 
chips. We have dozens of recipes but have not 
room here to mention others. 
The planting should be done in rows so the 
silage can be cut with a corn binder and the 
tubers dug with a potato digger. 
This crop will grow on most any kind of soil 
but the richer the better of course, but it will do 
better on poor soil than most any other crop. 
Rotating, while it might help dees not seem 
to be necessary for like onions it may be planted 
on the same ground, year after year. Inserts or 
plant disease do not seem to affect GIRASOL 
tops or tubers while growing. 
Single tubers often weigh more than a pound 
but the average is smaller and more irregular 
shape than potatoes. 
Small tubers, or large ones cut small, do not 
seem to decrease the crop as is the case with 
potatos. 
It would appear we have mentioned enough 
good qualities of GIRASOL to convince most 
any one that it i.~ a good crop to grow and d 
velop a market for but we have oy no means 
