dietary if they decrease the amount of meat they indulge in and proportionately increase their vegetable allowance.  Now, there are many vegetables besides those ordinarily in use which might be easily cultivated, and serve to form a pleasing variety at table.  Once the demand arises for kinds other than those usually grown, the inducement for market-gardeners to supply them would be no longer wanting.  A reference to the catalogues furnished by the seedsmen and plant-merchants of the different Australian metropolitan cities will show that special attention is called to many of these vegetables, and yet I am informed that, although they are continually inserted in the new issues as they appear from time to time, no notice seems to be taken of them whatever.  I propose, therefore, briefly to describe some of these comparatively unknown vegetables, and to point out their merits and their claims for recognition.

The globe artichoke might be more frequently grown, as it is really a good vegetable and easily cooked.  It constitutes the flower head of the CYNARA SCOLYMUS (one of the thistle family), and is gathered before the flowers expand.  The ends of the flower scales attached to the disc, and the central disc itself, are the parts that are eaten, and they constitute a delicately flavoured vegetable.  It is extensively cultivated in California, and is there to be met with in nearly all hotels and restaurants.  Another thing in its favour is that it is peculiarly one of the vegetables which diabetics may indulge in without fear.  It does well in the cooler parts of Australia, and should certainly be more generally grown.

The Jerusalem artichoke is not to be confused with the preceding, as it belongs to a different vegetable genus altogether.  It is a species of sunflower, as its name denotes, the prefix Jerusalem being in reality a corruption of the Italian word GIRASOLE, a sunflower.  It resembles the potato in that it is a tuberous-rooted vegetable, and grows readily enough—­in fact, perhaps it grows too readily, for once it takes possession of the soil it is difficult to eradicate it.  The Jerusalem artichoke, however, is comparatively common here, and when cooked properly it is a most delightful vegetable, although it may not be sufficiently appreciated at first.  It often happens that these artichokes are of a bad colour, and too crisp when brought to table.  This is easily prevented, however, by washing and paring them like potatoes and then placing them in a bowl of clear water, to which a few drops of fresh lemon juice have been added.  When boiled with sufficient water to just cover them, and a liberal allowance of salt, for 20 min. to 40 min., they come out a snowy white and quite tender.  They are especially delicious when served up with melted butter and egg sauce.