The _Sweet Potato_ is a tuberous root, very different from our common potato. It is common in tropical climates, where it is much more perfect than in our colder States. There are seldom but two kinds brought to our markets, the red or purple rooted, and the white or yellow rooted. Far South, the red grows to a large size, and is sweeter and more nutritious than those raised at the North. The white or yellow rooted grows more perfectly with us than the red. In New Jersey they are largely raised, and of a good quality. Thirty years ago, sweet potatoes were a luxury on any Northern table: now they are in daily use when in season; but to find them in the greatest perfection we must still go South for them. The young leaves and tender shoots are sometimes boiled as _greens_, and are pronounced quite wholesome. In California, sweet potatoes grow to an immense size, often weighing four or five pounds, and sometimes eight or ten. The _Jerusalem Artichoke_ grows in clusters of tubers, something like the potato. It is a native of Brazil. It was brought to England and was much in use there before it was superseded by the common potato. It was called the Canada potato, to distinguish it from the common kind, then known as the Virginia potato. It is wholesome and nutritious, but not dry and mealy. The plants are extremely productive and once started it is difficult to eradicate them from the soil; they are said to be an excellent food for horses and hogs. _Girasole_, not _Jerusalem_, should be the term. That is the Italian name for _sunflower_, which this artichoke resembles in many particulars, and to which it is in some degree akin, but not at all to the _artichoke_ proper, which is a plant brought from the Mediterranean. The flower-head before blossoming is the part eaten, boiled plain and eaten with melted butter and pepper, like spinach and other greens. The bottoms are also sometimes boiled in milk and eaten, and sometimes pickled. The French fry them and use them in various ways, sometimes raw as salads. The _Yam_ also resembles the common potato. It is extensively grown in the East and West Indies, and in Africa and America. It is sweeter and firmer than the potato, grows flat, about a foot long, and sometimes divided like fingers. One variety, called the hinged yam, often grows three feet long and weighs twenty or thirty pounds. When raw, like the potato, the juice is acrid and not healthful, but boiling destroys all harmful properties. A favorite dish is prepared from it in the tropics, combined with grated cocoa-nut and the pulp of the banana. LV. CABBAGE.