JERUSALEM ARTICHOKES.
(To THE EDITOR OF THE SPECTATOR."]
SIR,—Now that every one is trying to get as much food out of the land as possible, it strikes ma that Jerusalem artichokes are a• vegetable very little cultivated, I believe, in England; and yet they are of high nutritive value, very palatable both as vegetables and made into soup, and remarkably little trouble to grow. We have a small garden and a not very efficient gardener, and whereas all other vegetables that we have tried to grow give no return, our plot of Jerusalem artichokes, year after year, provides us with many excellent dishes : boiled and served with bechanielle sauce, roasted like roasted potatoes, or purée and made into soup, and this with no attention or manure being bestowed on them. Here the time for planting is either now or in February; in England it would probably be a little later. You can either plant the little Jerusalem artichokes whole, or cut up the bigger ones, as is done with potatoes; but the little ones planted whole give a better
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