COMPOUND FLOWllRS 145 



been merely mixing them with sugar, and making them into a kind of con- 

 fection, probably similar to that favourite sweetmeat called violet-plate, so 

 much in fashion in the time of Charles I. An old work, Sir John Elyot's 

 " Castel of Helth," seems to have been a great authority among our fore- 

 fathers. It was fii'st printed in 1534, and comparatively few as readers were 

 in those days, it was afterwards reprinted no less than nine times. The 

 writer of this work says, "In all colerike fevers the decoction of the herbe 

 Sukorie, or the Avater thereof, stylled, is right expedient." A Avriter some 

 years later, commending the Succory as a " fine cleansing jovial plant," 

 recommends the decoction of the leaves, as well as the distilled water and 

 syrup, for a variety of maladies. 



This Succory is largely cultivated on the Continent, from Italy to Russia, 

 for the leaves, which are used in salad, and which the French call Barhe a 

 capwhin. It is also planted as fodder for cattle, and highly prized for the 

 nutriment which it affords. The root, which is now so extensively used in 

 this kingdom to mingle with coffee, was at first employed either as a substi- 

 tute for that berry or as a surreptitious adulteration of the coffee commonly 

 sold. Its use has now become very general, and some persons think, that 

 mixed with the Arabian berry it improves its flavour. Dr. Howison considers 

 the Succory root superior in flavour to the exotic berry ; and Dr. Duncan, 

 some years since, urged the culture of the plant in this country for this pur- 

 pose. In some parts of Holland and • Germany the prepared root is sold in 

 large quantities, and so generally has it of late years been mingled with the 

 coffee sold in this kingdom, that the Legislature has forbidden its sale, 

 except in cases in which it is clearly stated to be used. Dr. Ure has informed 

 us, that nothing can be easier than the detection of Chicory powder or 

 similar substances in the powdered coffee. He remarks, that ground roasted 

 coffee imparts to cold water merely a pale sherry colour, whereas, when it is 

 adulterated with ground roasted chicory, it communicates to the water a 

 brown colour of greater or less intensity. If glass tubes be set upright, and 

 charged respectively, the first with one grain of pure coffee ; another with 

 two of coffee mixed with a little chicory ; a third with three grains of coffee 

 mixed with much chicory ; and if a small quantity of pure water be poured 

 into each tube, and the vessels be shaken and then set upright again at rest, 

 the solid particles will soon descend, and the clear liquid in the stem of the 

 tubes will show by the varied depths of the tincture the proportions in each 

 of coffee and chicory. The Succory root when intended for salad should be 

 dug up, and placed in earth in a warm dark place, the crowns of the roots 

 alone being exposed. The leaves will shoot out freely during winter, and 

 being thus blanched lose their bitterness, and become fit for salad. 



The Succory, or Endive, is believed by many writers to be alluded to 

 among the " bitter herbs " which God commanded to be eaten by the Isi^aelites 

 with the lamb when the Passover was instituted. "They shall eat the flesh 

 in that night, roast with fire, and unleavened bread, and with bitter herbs 

 shall they eat it." It is difficult to ascertain the exact plants intended, but, 

 as Rosenmiiller observes, the Endive has the oldest authorities in its favour, 

 as the most ancient Greek Alexandrian translations render the word " endives"; 

 and Dr. Geddes remarks on this, that the Jews of Alexandria, who translated 



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