ARTICHOKE, JERUSALEM ( HO if n Its tuber 08u s . A yellow-flowered perennial, with annual stems et to 10 feet high, and underground shoots, which are swollen into genuine tubers. In ap pearance the plant closely resembles the common sunflower. The name Jerusalem is a corruption of the Italian airasole, sunflower; and the name artichoke mines front the supposed similarity of flavor of the tubers to the true globe artichoke. ( See preceding article.) The tuber is the edible portion of the plant. The tubers are pro duced in clusters of thirty to fifty, close about the thick. fleshy root. They are generally pear shaped and similar to potatoes in .appea•ance, but not so smooth. There are white. yellow, red, and purple varieties. The plant is propagated, as are potatoes, by means of tubers planted in rows 2' to 3 feet apart, and 12 to 14 inches distant in the row. It grows on almost any well-drained soil and is oftentimes planted on gravelly knolls or mounds that would be too dry and poor for many other crops. The crop matures in about five months, and the tubers may be left in the ground over winter without harm; hut if allowed to freeze out of the ground they spoil rapidly. Yields of 200 to 500 bushels per acre are com mon, and as high as 1000 or more bushels per acre have been recorded. The tubers of Jeru salem Artichokes are frequently grown as a feed ing stuff. Though useful for all kinds of stock, they are generally fed to pigs, which are turned in to gather the crop themselves. Like most roots, Jerusalem Artichoke tubers are succulent —that is, have a high water content, some 78 per cent. on an average. In composition they re semble potatoes closely. Their principal nutrient is starch, of which they contain some 17 per cent. The tubers are somewhat used as food. A favor ite method of cooking them is to boil in salted water until tender, and serve with a white sauce. They are also eaten raw, pickled in vinegar. In Europe alcohol has been manufactured from the tubers. The leaves and stalks of the plant have
been somewhat used as coarse fodder, especially for cattle. The dry stalks are useful as fuel.
ARTICLE (Lat. articuius, a little joint). A Article (Lat. articuius, a little joint). A word which signifies in general a component part of a whole, coMplete. however, in itself. Thus, we speak of the several articles of a confession; the articles of war; a leading article, etc.
The use of article as a grammatical term arose as follows: In such a sentence as, "Ile found that ( or Me) man that he was looking for," the Greeks considered the defining particle as con neeting the two parts of the sentence, and called it joint ((*k. lip6por, art Irma. Let. art ieulus) ; the name was subsequently confined to the first of the two, the other being called the relative. By some grammarians the articles are included among the adjectives.
In English there are two articles—the definite the, and the indefinite a or an and other modern languages have corresponding words. But ar ticles are not essential to language. The Latin had no articles, and the Greek, as well as the oldest Germanic language, the Mceso-Gothic, e.g.. had only the definite article. The Slavic lan guages have no article, with the exception of the Bulgarian.
The definite articles originate uniformly in demonstrative pronouns. Eng. the is only a weakened form of the Anglo-Saxon demonstrative se. The same is the case with the Ger. der ; and Fr. le, Ital. i/ and la, and Sp. cf, are all from the Lat. ii/c, 'that.' in like manner, an or a is from the old form of nor (An) ; Ger. ein is both one and a and so are Fr. an, Ital. and Sp. moo, both from Lat. anus = In the Scandinavian tongues the definite ar ticle is attached to the end of the word: the Danish. for example. writes kong-en, the king; has-ct, the house. It is likewise appended to the noun in the Roman (Wallachian), Bulgarian. and Albanian languages.