THE JERUSALEM ARTICHOKE.

The Jerusalem artichoke affords a plentiful supply of winter food for sheep and cattle, and is highly serviceable in situations where, owing to the unfitness of the soil, or a deficiency of manure, turnips, carrots, mangold wortzel, or potatoes, can be cultivated only to a small extent. Mr Morewood, in the “History of Inebriating Liquors,” p. 399, thus treats of the advantages attending its cultivation:—“In some parts of the north of France the root of the Jerusalem artichoke (Helianthus tuberosus) has been introduced for the purpose of distillation. The wash from this vegetable is found to yield a very pure strong spirit, which resembles that obtained from the grape more than any substitute that has hitherto been tried. As the root grows readily in Great Britain, and might be cultivated abundantly, it would be well to try the experiment here, as we have no medium spirit between genuine French brandy and the fiery produce of grain sold under the denominations of gin and whisky. In Ireland the cultivation of this plant would be attended with great advantage, since it thrives well in a boggy soil; and in a country like it, where there are so many unreclaimed and waste lands, its culture would be a profitable speculation, for while the roots would afford a fine material for distillation, the tops would yield more fodder than the same space of ground, if sown with ordinary grain.”

In Scotland this plant is only to be found in the gardens, the agriculturists of that country being, it would seem, as yet unacquainted with its value as a fodder. According to Mr Tighe, in the “Survey of Kilkenny,” p. 342, it has been partially introduced into that county. He says, “The Jerusalem artichoke has been tried as a food for sheep by the Rev. Dr Butler; he found them very fond of the roots, which agreed well with them; the quantity produced in ground without manure was calculated to be at the rate of one hundred barrels per acre (a barrel is five bushels or twenty stones). Being very hardy plants, they will thrive in a poor soil without any manure, and are extremely productive: pigs may be fed with them as well as sheep; and as horses are said to be fond of the tops, it is surprising that their use in agriculture has not been more general. One advantage attends their cultivation—they are not liable to be stolen like turnips, cabbage, young rape, and similar plants; they are not with more difficulty extirpated from ground than potatoes, though this had been objected to them, and will perish soon when the field is laid down with grass.”