HE JERUSALEM ARTICHOKE.--This being a tuberous-rooted
plant, with leafy stems from four to six feet high, it is
alleged that its tops will afford as much fodder per acre as a
crop of oats, or more, and its roots half as many tubers as an
ordinary crop of potatoes. The tubers, being abundant in the
market-gardens, are to be had at little more than the price of
potatoes. The fibres of the stems may be separated by
maceration, and manufactured into cordage or cloth; and this is
said to be done in some parts of the north and west of France,
as about Hagenau, where this plant, on the poor sandy soils, is
an object of field culture.

MASHED JERUSALEM ARTICHOKES.

1085. INGREDIENTS.--To each 1 gallon of water allow 1 oz. of salt; 15 or
16 artichokes, 1 oz. butter, pepper and salt to taste.

_Mode_.--Boil the artichokes as in the preceding recipe until tender;
drain and press the water from them, and beat them up with a fork. When
thoroughly mashed and free from lumps, put them into a saucepan with the
butter and a seasoning of white pepper and salt; keep stirring over the
fire until the artichokes are quite hot, and serve.

_Time_.--About 20 minutes. _Average cost_, 2d. per lb.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ from September to June.

JERUSALEM ARTICHOKES WITH WHITE SAUCE.

(Entremets, or to be served with the Second Course as a Side-dish.)

1086. INGREDIENTS.--12 to 15 artichokes, 12 to 15 Brussels sprouts, 1/2
pint of white sauce, No. 538.

_Mode_.--Peel and cut the artichokes in the shape of a pear; cut a piece
off the bottom of each, that they may stand upright in the dish, and
boil them in salt and water until tender. Have ready 1/2 pint of white
sauce, made by recipe No. 538; dish the artichokes, pour over them the
sauce, and place between each a fine Brussels sprout: these should be
boiled separately, and not with the artichokes.

_Time_.--About 20 minutes. _Average cost_, 2d. per lb.

_Sufficient_ for 6 or 7 persons.

_Seasonable_ from September to June.

THE JERUSALEM ARTICHOKE.--This plant is well known, being, for
its tubers, cultivated not only as a garden vegetable, but also
as an agricultural crop. By many it is much esteemed as an
esculent, when cooked in various ways; and the domesticated
animals eat both the fresh foliage, and the tubers with great
relish. By some, they are not only considered nourishing, but