_Roots, Tubers, and Yams._--Sweet and Irish potatoes, which constitute the most important members of this group, have already been discussed under the head of breads. Of those that remain, some few, as beets and artichokes, may be regarded as related to those just referred to, while others, such as carrots, turnips, radishes, parsnips, etc., are generally reckoned among the succulent tubers on account of the large proportion of juice that they contain. Irrespective of the beet, which furnishes a considerable portion of the sugar of commerce, none of them may be looked upon as foods of a very important character, as they contain only relatively small proportions of sugars, starches, and nitrogenous materials. Beets, however, do contain a very high percentage of that which makes potatoes so popular,--about eighty-five per cent. of starches and sugars, with only a trifle of nitrogenous material. When young and tender they are often eaten as a salad, either alone or mixed with other vegetables, and are generally regarded as being wholesome and highly nutritious. They should not be eaten by dyspeptics when pickled, on account of the vinegar. Artichokes are occasionally eaten, but are not nutritious, although they agree well with many persons. Carrots, when young and fresh, are fairly digestible, but like other vegetables are exceedingly apt, particularly if old, to produce intestinal disturbances in dyspeptics. They are not very commonly eaten in the United States, but where selected with care we would profit by their more frequent use. They contain a small percentage of starches, with an insignificant proportion of vegetable albumin. Turnips are exceedingly unwholesome, contain very little nourishment, and may be eaten with impunity only by persons in vigorous health. The same remarks apply to radishes, and to parsnips. _Green Vegetables._--Vegetables of this class are of much more value from the standpoint of their agreeable taste, and the consequent stimulating effect upon the appetite, than from the nutritive materials that they contain. Some of them are eaten cooked, while others are usually consumed in a raw state. They are all much less indigestible if eaten when quite young and fresh--drying seemingly having the effect of producing alterations in them that predispose to dyspeptic disturbances in those so inclined. Spinach is one of the most digestible of the entire group, and is much eaten in all parts of the world. Turnip-tops differ in no essential particular from spinach. They have a somewhat bitter taste, but when young and fresh are highly palatable, and if thoroughly cooked cause comparatively little intestinal trouble, but like spinach they contain practically no nourishment. The same may be said of the leaves of various other plants commonly served as greens, among them beet-tops, and dandelion-tops.