93-2 
expended on the kilns and machinery required to prepare it for the markets, anda 
large amount of capital is profitably employed upon this branch of English agricul- 
ture. . . . The bleached leaves are sometimes used as a substitute for endive: and 
are commonly sold as an early salad in the Netherlands. If the roots, after being 
taken up, be packed in sand in a dark cellar, with their crowns exposed, they will 
push out shoots, and provide through the winter a very delicate blanched salad, 
known in France as Barbe de Capucin. When chiccory is to be used for coffee 
the roots are partly dried, cut into thin slices, roasted and ground. The ground 
chiccory thus made is used by many poor upon the continent as a substitute for 
coffee by itself. It has not, of course, the true coffee flavor, but it makes a rich and 
wholesome vegetable infusion of a dark color, with a bitterish, sweet taste, which 
would probably be preferred by a rude palate to the comparatively thin and weak, 
and at the same time not very palatable infusion of pure coffee of the second and 
third quality. By the combination of a little chiccory with coffee the flavor of the 
coffee is not destroyed, but there is added to the infusion a richness of flavor anda 
depth of color—a body—which renders it to many people much more welcome as a 
beverage than pure coffee purchased at the same price.” In times of scarcity chic- 
cory certainly would make a better substitute than many other substances used, as, 
for instance, during the war of the Rebellion, when—especially in the South—beans, 
peas, rye, sweet potatoes, corn, cotton seed, pea-nuts, etc., were utilized. 
The medical history of chiccory is of little value to us. A free use of the root 
and leaves produces, according to Lewis, a mild catharsis, rendering aid in jaundice 
and obstruction of the bowels. It has also been used as a diuretic and detergent 
in gravel, and a refrigerant in hectic fevers and agues.* 
PART USED AND PREPARATION.—The fresh root, gathered while the 
plant is budding to blossom, is to be treated as in preceding drug. The resulting 
_ tincture has a clear Hrenee color by cee ten light, an acid bitter taste, and acid 
reaction. 
CHEMICAL CONSTITUENTS.—The activity of the pine without doubt, lies 
wholly in its milk-juice, which has not yet been investigated. 
PHYSIOLOGICAL ACTION.—We have no record of toxical effects of Cicho- 
rium ; its disturbance of the system is very slight, and that appears to be wholly 
confined to a slight increase of glandular secretions. 
DESCRIPTION OF PLATE 93. 
- Part of & flowering branch, Binghamton, N. Y.,+ Sept. roth, 1884. 
. A portion of the main stem. 
. Floweret. 
Akene. 
Stigma. 
. Section of the root. 
. Pollen grain, x 150, 
SANE WD - 
(3-6 enlarged.) 
* Rafinesque, Med. Bot., II, p. 206. + Where it has escaped to the streets in many localities. 
