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 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924003696402 
 
Observing the luxuriant growth of stalk of the artichoke with its fine, delica 1 
 and abounding leafage, it occurred to me that the stalk as well as the tuber might 1 
 valuable. Therefore, cutting some of the green stalks, and at the same time cuttin 
 stalks of green corn, we placed them before our horses. Invariably the horses woul 
 leave the green corn fodder for the stalks of the artichoke. We then tried them on ot 
 sheep and swine with the same results. Our few elk and buffalo seem to like them be 
 ter than any other food we can place before them. Our cows were less unanimous, tl 
 jury splitting six to six. 
 
 The palatability of the artichoke as compared with that of its relative, the su: 
 flower, was surprising. Where the sunflower with its rough stalk and extremely cour 
 fiber would be neglected, the artichoke would be eaten with avidity. 
 
 Wishing to find the food value of the artichoke stalk, we addressed a letter 
 the Secretary of Agriculture, Mr. Meredith, briefly explaining the reasons for our anj 
 ety to have this information. He kindly referred our communication to Dr. W. A. Ta 
 lor, Chief of Bureau of Plant Industry, who requested us to send him some stalks, str 
 ing that they would at once undertake to make an analysis. I think Dr. Taylor mu 
 have become somewhat interested in the result of that investigation, for, rememberii 
 as he did that before the War the French and other chemists had made some investig 
 tions, he kindly secured their reports, caused them to be translated, and favored me wi 
 copies. These, together with the results obtained in his Department, will be given in a 
 table attached as an appendix hereto. They indicate that the analyses made by the dif- 
 ferent foreign experimenters and those made by Professor Taylor are in substantial if 
 not exact harmony. 
 
 Having been a more or less extensive breeder of live stock for fifty years of 
 my life, I had long since recognized the value of taking into account in a ration for an- 
 imals the factor of palatability. We all know there are many plants which contain ele-, 
 ments which should afford a very valuable ration, the only trouble is, the stock will- 
 not eat them. There are other plants having high nutritive values, with palatability, 
 but which at the same time carry poisonous alkaloids. When, however, we combine high 
 food value with the elements of safety and palatability, it then becomes a question of 
 pure mathematics in estimating the worth of the ration and we will leave the determina-.) 
 tion of these problems to other and wiser men. 
 
 Those writers on agriculture who have dealt with the yield of the artichoke 
 tuber place the average crop within a range of from two hundred to twelve hundred 
 bushels per acre. This year, Mr. Hanna, the Manager of River Ridge, had our head 
 gardfier and the assistant head gardner in several different portions of the field dig 
 enough hills to fill a bushel basket and make an estimate of the yield of the tubers. Our 
 head gardner reported slightly in excess of twelve hundred bushels per acre. The as- 
 sistant head gardner made his separate report, showing in excess of eight hundred 
 bushels per acre, but stating that he thought his report a very conservative one. Being 
 for the last twelve years an invalid under the constant care of a trained nurse, I re- 
 quested Professor H. H. Haverstick, our County Farm Bureau Agent, to make a verifi-. 
 cation test of his own, and his sworn statement of a yield of 850 bushels per acre will be 
 found in an Appendix attached hereto, also the sworn statement of Mr. C. L. Goodwill* 
 one of the most prominent and highly esteemed farmers of this section, showing a yield 
 of 967 bushels per acre. 
 
 Unlike the sunflower, the Mammoth French White Jerusalem Artichoke has a 
 very fine leaf. Its foliage is profuse, and although the plant attains a height as great as 1 
 
 •2- 
 
twelve feet, it is bushy and bunchy in its growth; and the stalks of our ensilage range 
 from one-eighth of an inch to one-half of an inch in. diameter. 
 
 When the crop was up to an average height of three feet, we made our first cut- 
 ting for hay, the largest stalk being smaller than a lead pencil, with a preponderance not 
 larger than the oat stalks growing on our farm. When perfectly dried and cured,' the 
 first cutting on June 11th was at the rate of 3815 pounds per acre. On August 1st we 
 made the second cutting, at the rate of 3045 pounds per acre. The third growth was 
 plowed under when about ten or twelve inches in height to lay green humus beneath the 
 soil. On another field we made our first cutting on August 1st of 6960 pounds, and on 
 September 2nd, our second cutting of 2392 pounds per acre, or over four and one-half 
 tons per acre. Our horses, cattle, sheep and swine all eat this hay with seeming relish, 
 especially the horses, sheep and pigs. 
 
 We filled one silo with artichoke ensilage, which was fed to all classes of stock. 
 While it was eaten comparatively clean, we thought the cows liked the corn ensilage bet- 
 ter because the ears were abundant and the corn had become partially glazed before 
 cutting. 
 
 It should have been said before passing over dry fodder that the butts of the 
 Ualks were. not eaten as clean as would have been good clover, timothy or alfalfa stalks, 
 nit the waste was inconsiderable, for we found the stalk butts made an excellent bed- 
 ding, capable of absorbing six pounds of fluid for each pound of dry stalks as hauled 
 from the field in the winter and spring. 
 
 Through the winter we have fed the tubers to our horses, cows, sheep and 
 swine, as well as to our poultry. When we place the artichokes in the boxes where the 
 horses are eating their oats or corn, they will leave the grain to eat the tubers. The 
 pigs and sheep will do the same, though the cows will not always do so. It would not 
 be fair to say that our milk yield has averaged greater than ever before simply from the 
 artichokes, but we know that the average has been higher. Later, we hope to be able to 
 make the test which will indicate whether the largely increased flow of milk was due to 
 the artichokes or to some other cause, but on this farm we have formed this opinion — 
 that possibly the artichoke is a very good substitute for the beet pulp, and at only a tithe 
 of the cost. 
 
 Our faith in the Mammoth French White Jerusalem Artichoke is such that this 
 summer we have planted more than ninety acres. In America's leading dairy papers we 
 frequently read of those who have cultivated the sunflower for silage but will not again 
 make the attempt. At the same time that we have been carrying on our experiments 
 with the artichoke we have also grown sunflowers, and our observation and experience 
 have convinced us that in point of palatability and possibly nutrition the Mammoth 
 French White Jerusalem Artichoke is as much superior to the sunflower as the best cured 
 'alfalfa or clover hay surpasses the value of swamp grass. We believe it to be so much 
 superior that their relative values will have to be judged, not by comparison, but by con- 
 trast. 
 
 There is another feature connected with the Mammoth French White Arti- 
 xhoke as a forage — when once planted it is probably permanently planted, while the 
 land for the next year's sunflower crop must again be plowed and planted. A few years 
 ago when our artichokes in the garden were found to be such a valuable adjunct to our 
 menu at the dinner table, and the yield so prolific, the order was given not to dig another 
 tuber, but to save them for seed. We had left in the small patch an insufficient quantity 
 to plant an acre. We, therefor, dug out of the ground every Luber from the size of a 
 
 3 
 
bean upwards in order to get the six bushels necessary for planting" an acre of land. 
 When our garden was plowed the next season, the land where the artichokes had been 
 planted was also plowed and harrowed. To our surprise, as well as delight, we found 
 ten or more times as many plants on that same patch of ground as before. Seemingly 
 wherever there had been left an almost infinitesimal tuber or root particle it had grown, 
 and through the harrowing the seed had been distributed throughout the entire patch. ; 
 
 Upon the ground where last year we cut our hay and ensilage, this year with 
 a cultivator set at three feet we will go through the fields leaving a narrow strip of arti- 
 chokes growing in rows of that width. We will then, with the cultivator set at eighteen 
 inches, cross the fields at right angles, leaving the field with rows three feet apart and 
 hills eighteen inches distant in the rows. By three early cultivations to keep down the 
 new growth we will consequently have at the distance named approximately 9,680 hills 
 of artichokes to the acre, from which we confidently anticipate, in the light of our ex- 
 perience, not less than five hundred bushels, and possibly on some portions of the field 
 one thousand or more bushels to the acre. When that field of tubers has been harvested, 
 and the last visible artichoke dug, we will run over it our spring-tooth harrow, next year 
 to have a thick stand of forage which may either be cured for hay or allowed to mature 
 for our silos. 
 
 It is with some satisfaction that we feel ourselves allowed to elect whether we 
 shall have tubers or fodder — or both the same season. (In those fields from which our 
 ensilage was harvested, though the tubers are not so large, we had a crop of 535 bushels 
 per acre.) 
 
 We have found that dur artichokes do better or at least as well planted in the 
 fall as in the spring. Even when no other crop could be safely put into the ground, we 
 can plant our artichokes and know that the hard freezing of the ground or drouth will 
 not destroy the planting. 
 
 It is also a source of satisfaction to be able to dig this crop of tubers either in 
 the fall or in the spring, for freezing seems in no manner whatever to prove injurious to 
 them. With us, during some winters the thermometer will register from zero to twenty- 
 five degrees below for a week or ten days in succession. Fearing no damage, we may 
 store this crop more easily where it was planted than elsewhere, with the consequent 
 saving in labor of rehandling. On this farm, and throughout this county, which is an ex- 
 ceptionally fine fruit county, a very heavy late frost last year killed the orchard fruits, 
 but the freeze which destroyed our apples, pears, peaches, plums and cherries in nowise 
 affected injuriously our crop of artichokes. When we were ready to put in our ensilage, 
 we did not worry lest the early autumnal frost might get ahead of us. (In this, per- 
 haps, we presumed too much, but our experience has shown us that the artichoke seems 
 to be considerably hardier and more frost-resisting than most other plants.) 
 
 Our flock of Oxford Down sheep during the last winter were fed largely on the 
 tubers, hay and ensilage of these artichokes, and we believe that, like the potato, the ar- 
 tichoke must be extremely rich in vitamines, for, although our lambs came this year in 
 February rather than in January as heretofore, we have never seen them larger, or our 
 flock seemingly in better physical condition — if so good. One young ram was shown 
 me that had an exclusive diet of artichokes during the winter. He had gained thirty 
 pounds and tipped the beam at two hundred and thirty pounds. 
 
 Breeding Airedale dogs, we fed the raw tubers to the house dogs. They ate 
 them greedily, and we think the problem of vitamines for the dogs, as well as for the 
 lambs, pigs, calves, poultry and the human family, is in the way of settlement. 
 
 4 
 
This year we anticipate planting a portion of our pasture fields and then, by di- 
 viding the fields, feed both our cows and our sheep by a well ordered system of rotation 
 from field to field, coming back when the last field is reached to a new and tender growth 
 in the first field. From our observation, as far as our experiments have gone, we believe 
 that we will be able in any given pasture to feed more than twice the amount of stock 
 than we have been able to do with our native grass supplemented by the choicer pasture 
 grasses. It is also anticipated that our flow of milk will not fall off so greatly in the late 
 summer with tender and succulent forage abundantly in reach. 
 
 It is a further satisfaction for us to know that we have ninety acres of land 
 plowed which will not have to be plowed and planted again next year — ■ ninety acres 
 again to be plowed only when we shall attempt to turn under a large growth of the 
 green artichokes for humus that through the bacterial energy in their decomposition we 
 may keep, as we believe, abundant nitrogen within the reach of our growing plants. 
 
 We have planted the artichokes on land that has been plowed where sixteen tons 
 per acre of fairly coarsely crushed limestone was applied to something like three hun- 
 dred and fifty acres of this farm ten years ago. We have also planted these artichokes 
 on sour soil, but have not as yet made the test enabling us to speak with definiteness as 
 to whether they will do as well without as with lime; but the portion of the field from 
 which we cut our hay had not had any lime, and the yield of about four tons of perfectly 
 cured hay to the acre indicates that the artichoke, being an indigenous American plant 
 found growing practically wjld from the State of Maine through the arable lands to the 
 Pacific Coast, is of such hardy character that its chance of permanence is better than 
 almost any other plant we know. 
 
 A visitor to River Ridge Farm a few days ago, expressing his delight at the ar- 
 tichoke, told us how last fall in touring through New England he found them growing 
 in many different places along the roadside nearly to the point of Cape Cod, and fre- 
 quently stopped his automobile and dug them because he was fond of eating them raw. 
 Probably most boys, especially in the Eastern and Middle States, remember how they 
 liked to dig artichokes for the peculiar nutty flavor they possess; but the Mammoth 
 French White is a great improvement over the ones we used to eat. 
 
 Because the artichoke has a much higher protein content than the potato, it 
 may prove of great economic value as a human food. It has long been an "Article of 
 Faith" with me that the Creator of all things intended all things for the welfare of cre- 
 ated life. As illustrative of this, I wish to digress just a little: For several years we 
 have had students of the State College coming to River Ridge Farm to get some prac- 
 tical experience, as well as financial recompense. Some of these students were foreign- 
 ers from Holland, from Greece and from China who were going to take back to their na- 
 tive land a better understanding of some of the so-called "mysteries of agriculture." One 
 day, sitting where I could see a Chinaman at work weeding my garden, I called to him and 
 found that he spoke English very well. The weed he was pulling was pusley, and. I told 
 him that when we wanted to express our contempt for anything, or anybody, we said 
 that it, or he, was "meaner than pusley." At once he interrupted me, saying: "This is 
 very good, very good. In China we eat it as you do spinach." This served to confirm 
 me in my opinion that we know little about what is good and what is really bad. I have 
 many times since eaten pusley, and now, being able to secure it in an improved form from 
 Holland, we cultivate pusley and find it among the more delicious of so-called greens. 
 
 I have shown the artichoke hay and ensilage to several gentlemen of high sci- 
 entific attainment, and have written some other friends in regard to them. It has been 
 
 5 
 
deeply gratifying to find much commendation, and in some instances, a faith matching 
 my own in the future economic value of the Mammoth French White Artichoke, or pos- 
 sibly some more valuable variety which may be developed by planting the seeds rather 
 than the tubers. 
 
 Personally, I have not yet reached that point where I would recommend any- 
 one to plant so extensively as we have done; but my faith in the value of the Mammoih 
 French White Artichoke does permit me to suggest that each farmer plant enough in 
 his garden for table use and raise enough seed that another year at small cost he may use 
 them if he desires. I would even urge our stockgrowers to plant an acre, preferably in a 
 field where if they wish to get rid of them they can do so effectively by turning in their 
 hogs, for the hog is so fond of them that he will exterminate them; or they can be ex- 
 terminated by planting in a field where crops are to be cultivated, otherwise, the arti- 
 choke is a permanent product of the farm, and I hope and believe it will rank among tbe 
 most valuable of assets necessary for succesful animal husbandry. It requires about six 
 bushels of artichokes to plant an acre. If when a year has elapsed, the stockgrower's 
 faith in them is justified, he could rightfully anticipate having sufficient quantity of 
 tubers from that acre to permit of his planting as large an acreage as might seem de- 
 sirable. Should he doubt their value, he may turn in his pigs and exterminate them, 
 and according to scientific authority make ''a ton of pork" per acre (see United States 
 Department of Agriculture Appendix), which at $10.00 per hundred for pork would 
 make $200.00 for an acre crop. This indicates that there are .those qualified to speak 
 who do not hesitate to go much farther than I would wish to go with my present in- 
 formation and experience. 
 
 According to the showing found in the Summary given by our United States 
 Department of Agriculture, four acres in Texas were sufficient to carry sixteen head of 
 hogs through the winter in good condition, and at Hawkesbury Agricultural College in 
 New South Wales, sixty pigs were .pastured on one acre of artichokes and made a gain 
 of one pound a day per head for six weeks and produced a ton of pork. (See Appendix.) 
 Up to this time, River Ridge Farm has made no experiment in this direction, for we 
 have constantly aimed to produce more artichokes rather than to exterminate any. It 
 seems probably, however, that the Mammoth French White Jerusalem Artichoke will in 
 the not distant future play an important part in solving the problem of the meat supply 
 of the world. It is only a surmise that there are millions of acres of so-called worthless 
 land in the United States that would yield large forage values in artichokes and semi- 
 arid wastes which would afford food for summer and winter. With artichokes it may 
 prove that no future drouth will be a menace to the cattle grower, for where on any arid 
 lands a scanty herbage is found growing the artichoke would probably survive and 
 flourish. _ ___^ 
 
 What we do know is that the artichoke will, when grown as hay or ensilage, 
 kill out most other weeds on our farm, for its shade is so dense that the other weeds are 
 smothered. We also know that for us the Mammoth French White Artichoke has proved 
 the most satisfactory crop we have ever planted. It is a plant that has fought for its ex- 
 istence through the extremes of climate, against insect pests in North and South Amer- 
 ica, and so far as we have been able to learn, has mastered all its enemies. We know no 
 other crop that can be produced at so small expenditure of time, labor or cash. It is the 
 only crop we have ever grown that takes care of itself long enough to let the farmer 
 straighten up and take all the kinks out of his back at one time. 
 
 To me the artichoke seems worthy of attention and ought to be tried out over 
 wider areas and under differing conditions of soil and climate, for it could be tried out 
 
 
 
in a small way very cheaply. Perhaps my enthusiasm as I have noticed results on River 
 Ridge Farm has tended to warp my judgment, and possibly others may not get as favor- 
 able results as we have obtained. Its extremely high digestible value as shown by the 
 scientists (See Appendix) seems to confirm our favorable opinion. I deeply regret that 
 heretofore we have not tested its pasture value; a year from now we will be able to speak 
 from practical experience. At the present time we know but little, but all we have been 
 able to learn promises such favorable results that after consultation with friends they 
 have thought it desirable to give this information to the farmers and stockgrowers, to the 
 end that they may be able to try it out in a small way and growing their own seed effect 
 this change, if it proved desirable, at a minimum of expense. 
 
 Except for the compendium of the scientific results secured from Germany, 
 France, Australia and other scientific sources, I should not have presumed to offer our 
 practical results as authorizing us to make recommendations to others. Finding, how- 
 ever, that both theory and practical results elsewhere are about as favorable as those 
 coming under our own observation and those investigations covering such wide areas in 
 each instance the results seemingly as favorable as ours, seem to warrant me in making 
 this publication. I plainly recognize that [ have contributed but little information con- 
 cerning the artichoke tuber. I do believe, however, that our experience in converting 
 the stalks into hay and ensilage and the many feed tests on different kinds of livestock 
 are of interest because so far as I have been able to learn they are novel, and have been 
 on a more extensive scale than elsewhere, entitling us to be considered with those others 
 who have sought to play a helpful part and contributed some additional knowledge con- 
 cerning what more and more each day we regard as a wonderful plant. 
 
 The executive heads of Agricultural Colleges and Experimental Stations are. 
 hereby invited to visit River Ridge Farm or send their representatives to pass upon tests 
 of pasture, hay, ensilage, tubers, yields, and note feeding results and values. These re- 
 sults, if possible, should be observed for an entire year. We will endeavor to co-operate 
 to the best of our ability so that accurate and definite conclusions can be reached. With 
 ninety acres under observation rather than an experimental plat of a few square feet in 
 area and an opportunity of testing on all classes of livestock, it should be possible to form 
 opinions of practical working value to the average farmer and stockgrower. 
 
 Yesterday we turned our cattle and sheep into our pasture fields where about 
 an acre in each field had been planted this spring to artichokes. Though this pasture 
 field was rich in clovers and many other grasses, both cattle and sheep absolutely ne- 
 glected all but the artichokes, the plants of which were twelve to fifteen inches high. A 
 year or more will settle the question of pasture, but this initial test has served in build- 
 ing up our hopes even if not confirming our faith. If this plant is valuable the Agricul- 
 tural Departments and Colleges have it in their power to render great service to the 
 farming public; if it is valueless the farmers should not suffer financial loss. 
 
 Some time since I wrote the Agricultural Department that the problem was too 
 great for a single individual. If the sunflower or other feeds are worth the excess labor 
 and monetary cost for hay and ensilage, let us have the facts. With the facts about the 
 artichoke before us' it may properly be left to the individual farmer to determine if he 
 wishes to take the hazard of planting them. 
 
 Since writing the above we have put in five additional acres in our pasture, so 
 that now our planting is ninety-five acres. 
 
 For the material contained in the appendix attached hereto I am -indebted to 
 our United States Department of Agriculture, and it is only right in closing to give ex- 
 
 7 
 
pression to my deep sense of obligation to Ex-Secretary of Agriculture Meredith and 
 Secretary of Agriculture Wallace, as well as to Dr. W. A. Taylor, Chief of Bureau of 
 Plant Industry, for their kindly and earnest interest and co-operation, without which sci- 
 entific aid we probably would still be groping in fogs if not in darkness. (See United 
 States Department of Agriculture Appendix.) 
 
 (Appendix) 
 
 UNITED STATES DEPARTMENT OF AGRICULTURE 
 BUREAU OF PLANT INDUSTRY 
 WASHINGTON 
 Office of Cheif of Bureau 
 
 December 27, 1920. 
 
 COPY 
 
 Hon. Joseph C. Sibley, 
 River Ridge Farm, 
 
 Franklin, Pennsylvania. 
 Dear Mr. Sibley: 
 
 Referring to previous correspondence on the subject, and especially to yours 
 of October 7, last, to the Acting Secretary of Agriculture, I am reporting here- 
 with the results of analysis of the artichoke stalks received from you at that 
 time. The analysis was made by the Bureau of Chemistry and reported under 
 date of December 20 : 
 
 Per Cent. 
 
 Moisture 4.62 
 
 Ash 11.78 
 
 Ether extract 89 
 
 Protein 9.72 
 
 Crude Fiber 36.29 • 
 
 Nitrogen-free extract 36.70 
 
 If we can be of further service in this connection, please advise me. 
 
 Yours very truly, 
 (Signed) W. A. TAYLOR, 
 
 Chief of Bureau. 
 
 (Appendix) 
 
 From United States Department of Agriculture 
 
 SUMMARY OF EXPERIMENTS AND ANALYSES 
 REGARDING ARTICHOKES 
 
 In experiments with the Jerusalem artichoke for hog pasture it was found in 
 Texas that 4 acres would carry 16 head of hogs through the winter in good condition. 
 At Hawkesbury Agricultural College in New South Wales, 60 pigs were pastured on 1 
 acre of artichokes and made a gain of 1 pound per head per day for 6 weeks. An acre of 
 artichokes produced 1 ton of pork. 
 
 , The yield of tubers ranges from 4 to 18 tons per acre, although in western 
 Washington record yields of 20 tons and over are reported. Plats of the Jerusalem arti- 
 choke on the Department field station at Bard, California, under irrigation, gave a yield 
 
 8 
 
of 11,6.20 pounds of tubers per acre. The Wisconsin Experiment Station found raw arti- 
 chokes equal to cooked potatoes for feeding hogs. It is reported by certain experi- 
 menters that 3 bushels of the tubers fed with 1 bushel of corn are equal to 2 bushels of 
 corn for fattening hogs. 
 
 Besides a number of tests in feeding the Jerusalem artichoke to dairy cattle, 
 some tests have been made in France in feeding the tubers to work horses. It was found 
 in these tests that satisfactory results were obtained if the chopped tubers were mixed 
 with crushed grain and fed in connection with an equal quantity of hay by weight. 
 
 German experimenters have found that the artichoke tubers when fed alone 
 cause considerable fermentation in the alimentary canal and that it is advisable to make 
 the ration one-half of some bulky feed, like hay. 
 
 (Appendix) 
 
 In the use of the tops and leaves of the artichoke for forage it was found in Ar- 
 kansas that rather poor soil, if fertilized with 300 pounds of cottonseed meal per acre, 
 made a yield of 4200 pounds of forage in an unfavorable season. German experiment- 
 ers have determined the digestibility of the dried leaves and stems, by feeding them to 
 sheep and dairy cows. The digestibility coefficients for these parts of the artichoke 
 plant are as follows: 
 
 Organic matter 65% 
 
 Protein 55% 
 
 Fat 70%, 
 
 Nitrogen-free extract 72% 
 
 Crude fiber 54% 
 
 The energy value of these parts of the plant is rated at 65 per cent. These fig- 
 ures show a rather high digestibility coefficient for the fodder obtained from the Jeru- 
 salem artichoke. 
 
 On the following sheet are a number of analyses showing the composition of 
 the leaves, stalks and tubers of the Jerusalem artichoke. For those interested in the 
 study of varieties, an article will be found on this subject in the American Naturalise, 
 volume 53, pages 188 to 192. 
 
 (Appendix) 
 Helianthus tuberosus. 
 
 tc/ 
 
 Composition of artichokes: 
 
 Water 77.2% 
 
 Composition of dry matter: 
 
 Ash ■ 5.4% 
 
 Crude Protein 10.6% 
 
 Crude fiber 4.0% ' 
 
 Ether extract 7% 
 
 Nitrogen-free extract 79.3% 
 
 — C. L. Newman, Arkansas Experiment Station 
 Bulletin No. 34, 1895, p. 127. 
 
 9 
 
Analysis of leaves and stalks : 
 
 Sugar 44 
 
 (leaves) 
 
 Protein 3.50% 
 
 Fats 66 
 
 Carbo-hydrates 13.88 
 
 Cellulose 1.67 
 
 7.18 
 (stalks) 
 3.10% 
 
 .13 
 9.15 
 3.65 
 
 Organic matter 20.15 
 
 Mineral matter 3.05 
 
 Solid matter 23.20 
 
 Water 76.80 
 
 23.17 
 1.23 
 
 24.40 
 75.60 
 
 Analysis of tubers: 
 
 Protein 5.51 
 
 Fats 48 
 
 Sugar ) 
 
 Starch V 18.65 
 
 Carbo-hydrates ) 
 
 Cellulose 1.32 
 
 Organic matter 25.76 
 
 Mineral matter 1.76 
 
 % 
 
 Solid matter 27.52 
 
 Water 72.48 
 
 Phosphoric acid 31 
 
 -Prof. Landowski, government expert, Department of Seine et Oise, France. 
 Analysis of tubers : 
 
 Protein 5.31% 
 
 Fat 48 
 
 Carbo-hydrates 18.65 
 
 Cellulose 1.32 
 
 Minerals 1.76 
 
 Water 72.48 
 
 Analysis of leaves : 
 
 Protein 3.50 
 
 Fat .66 
 
 Sugar 44 
 
 Carbo-hvdrates 13.88 
 
 Cellulose 1.67 
 
 Digestible fiber 1.25 
 
 Insoluble minerals 1.90 
 
 Water 76.70 
 
 — B. Harrison, Agricl. Gazette, New South Wales, 
 Sept. 2, 1912, pp. 813-814. 
 
 RIVER RIDGE FARM APPENDIX 
 
 To whom It May Concern : 
 
 The undersigned was present on April 21st, 1922, when the artichokes were dug 
 on River Ridge Farm, located in Cranberry Township, Pennsylvania. Several tests 
 were made to ascertain the number of bushels that were obtained to the acre, and I found 
 that the average yield was 850 bushels. 
 
 (Signed) H. H. HAVERSTICK, 
 
 Extension Rep. State College, Pa. 
 Venango County Farm Bureau Agent 
 
 STATE OF PENNSYLVANIA ) 
 COUNTY OF VENANGO j ss> 
 
 H. H. Haverstick, being duly sworn, deposes and says that the facts set forth 
 in the foregoing are true and correct. 
 
 (Signed) H. H. HAVERSTICK. 
 Subscribed and sworn to before me thij 21st dav of April, A. D. 1922. 
 
 (Signed) BLAINE G. HARRINGTON, 
 My commission expires Fcbru^rv 19, 1925. Nctarv Pubti,:. 
 
 10 
 
RIVER RIDGE FARM APPENDIX 
 
 To Whom It May Concern: 
 
 I personally made tests of the Artichoke yield on River Ridge Farm, April 22, 
 1922, and found that the average yield was a t the rate of nine hundred and sixty-seven 
 (967) bushels per acre. 
 
 (Signed) C. L. GOODWILL. 
 
 STATE OF PENNSYLVANIA 1 
 COUNTY OF VENANGO | ss " 
 
 I, C. L. Goodwill, being duly sworn, do depose and say that the facts set forth 
 in the foregoing are true and correct. 
 
 (Signed) C. L. GOODWILL. 
 Subscribed and sworn to before me this 29th day of April, A. D. 1922. 
 
 (Signed) BLAINE G. HARRINGTON, 
 
 Notary Public. 
 My commission expires February 19, 1925. 
 
 SUGGESTIONS FOR COOKING 
 MAMMOTH FRENCH WHITE JERUSALEM ARTICHOKES 
 
 Carefully pare the larger portions of the tubers and immerse for two hours in 
 cold water. Then cook as you would boiled potatoes, adding proper amount of salt 
 when water boils. Cook until all parts of tuber are soft and remove from fire. Dress 
 as you would for Creamed Potatoes, seasoning to suit taste — of serve with drawn but- 
 ter-sauce. 
 
 Puree d' Artichoke 
 
 Though there are many recipes for making artichoke soup, we have found a 
 puree d' artichoke possessed of an unrivaled delicacy and flavor. 
 
 Pare the artichokes and boil in as small amount of water as will properly cover 
 them. (We prefer to use a porcelain kettle.) When thoroughly done remove^the arti- 
 chokes, saving the water in which they were boiled, and mash as finely as possible, then 
 put them back in the same water, adding a little milk. When this has come to a boil, 
 add flour for thickening, mixed with butter and any other seasoning that may suit your 
 taste. 
 
 Artichoke Surprise 
 
 Pare the artichokes until they are about the size of a hen's egg, then quarter 
 them and place in cold water. 
 
 Thoroughly beat a sufficient quantity of eggs. Take preferablv stale bread, dry 
 and slightly brown the same so that it is crisp and can easily be finely rolled. Remove 
 the artichokes from the cold water, dry thoroughly with either absorbent paper or warm 
 towels. (It is important that the tuber be /iped perfectly dry.) 
 
 Dip them in the beaten egg and lay them in a warm cooking pan on absorbent 
 paper until the egg coating on the tuber is fairly dry, then immerse again in the egg- and 
 roll in the bread crumbs until you have a thick coating, to secure which it may possibly 
 require a little more egg. 
 
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When well coated with the crumbs, drop gently into boiling hot lard and cook 
 until done as you would doughnuts. The lard must be hot to quickly cook the egg coat- 
 ing in order that no lard may penetrate to the artichoke meat. It will generally require 
 fifteen minutes to cook them, but "taste and try" will let the cook know when to remove 
 them from the kettle. 
 
 When done remove them to a large warm cooking pan, the bottom of which is 
 covered with a few thicknesses of absorbent paper, and covering the pan with some 
 warm absorbent paper place them on the "plate warmer in order to absorb as much as pos- 
 sible of the grease. The artichokes should not be piled on top of each other in the warm- 
 ing pan. 
 
 By the use of the absorbent paper and the warmth the surplus grease is taken 
 up and the artichoke can be served in warm napkins or on warm plates on which a warm 
 napkin has been laid. If the grease permeates the artichoke your product is spoiled. With 
 a little care and experience this never need occur. 
 
 Surprise artichokes will prove a delight to epicures and when first served with 
 this dish your guest will probably imagine he is eating scallops, at least many conceive 
 that they are either eating scallons or some 'form of fish life. 
 
 Artichoke Salad 
 
 Many like artichokes raw served with French or mayonaise dressing to suit 
 taste. We like them better boiled until there are no hard spots left in them, then served 
 with either French or mayonaise dressing. 
 
 Fried Artichokes 
 
 •■•' Pare, boil and finely mash the artichokes, then mix with fine cracker or bread 
 crumbs. Then fry in skillet greased with butter. Serve hot. 
 
 Artichokes Baked in Cream 
 
 Pare and thinly slice the tubers and put in baking dish with cream. Season to 
 suit taste. If desired, eggs thoroughly beaten may be mixed with cream and stirred to- 
 gether before adding the artichokes. Mix a lump of butter with a little flour and place 
 in center of dish. Some people like a coating of beaten eggs or. grated cheese on top, 
 but we think it hides the delicious flavor of ihe artichokes. Put in a moderate oven and 
 bake until thoroughly done. 
 
 Pickled Artichokes 
 
 We have been told by a very old lady that when she was a girl that pickled arti- 
 chokes were considered a rare delicacy. We have not tried them but shall do so. 
 
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