217. _The JERUSALEM ARTICHOKE is a somewhat potatoe-shaped root, produced
by a species of sunflower_ (Helianthus tuberosus) _which grows wild in
several parts of South America._
_This plant bears single stalks, which are frequently eight or nine feet
high, and yellow flowers, much smaller than those of the common
sunflower._
So extremely productive are these valuable roots, that betwixt seventy and
eighty tons' weight of them are said to have been obtained, in one season,
from a single acre of ground. They succeed in almost any soil; and, when
once planted, will continue to flourish in the same place, without
requiring either much manure, or much attention to the culture. The season
in which they are dug up for use is from about the middle of September till
November; when they are in greatest perfection. After that they may be
preserved in sand, or under cover, for the winter.
The roots are generally eaten plain boiled; but they are sometimes served
to table with white fricassee-sauce, and in other ways. Their flavour is so
nearly like that of the common artichoke, that it is difficult to
distinguish them from each other. We are informed that Jerusalem artichokes
are a valuable food for hogs and store pigs; and that if washed, cut, and
ground in a mill, similar to an apple-mill, they may also be given to
horses.
218. _The COMMON or ANNUAL SUNFLOWER_ (Helianthus annuus) _is a Peruvian
plant, with large yellow flowers, that is well known in our gardens._
The uses to which this plant may be applied are such as to render it well
deserving of attention in rural economy. Its _stalks_ contain a white,
shining, fibrous substance, which might be advantageously employed in the
manufacture of paper; and the woody part of them makes excellent fuel. Its
ripe _seeds_, when subjected to pressure, yield a great proportion of sweet
and palatable oil. These seeds may also be used for the feeding of poultry.
The _receptacles of the flowers_, it is said, may be boiled and eaten like
artichokes.
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