be more than enough to cover cost cf 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 ccoked to bring out 
its focd value. 
Millicns 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 
petatoes this strong wild taste is not developed, 
neither is found objectionable when cooked in 
deep tat 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 mcst any other crop. 
Rotating, while it might help does not seem 
to be necessary for like onicns it may be planted 
on the same ground, year efter year. Insects or 
plant disease do not seem to affect GIRASOL 
tops or tubers while growing. 
Single tukers cften weigh more than a pound 
but the average is smaller and more irregular 
shape than pctatoes. 
Small tubers, or large ones cut smail, do not 
seem to decrease the crop as is the case with 
potatcs. 
It would appear we have mentioned enougr 
good qualities of GIRASOL to convince most 
any one that it i~ a good crop to grow and c.- 
velop a market for but we have by no means 
