CHICORY 93 



tender and less bitter when blanched than when green. 



Roots for the table should be taken up when small, 

 four to six inches long. 



For forcing, the plants are allowed to grow all 

 summer, without cutting the tops; in the fall the roots 

 should be from an inch to two inches in diameter in 

 the Witloof, larger in the Magdeburg. Products of 

 forcing are the Barbe de Capucin and Witloof. 



(1) Barbe de Capucin. Until quite recently this 

 was grown even in France from the common Chicory; 

 of late years the larger varieties have been used with 

 success, when not full grown. Take up the roots as 

 they come, without trimming or shortening, cutting 

 only the tops to within an inch of the crown. Lay them 

 in sand in tiers, in boxes or the floor or bench, the 

 crowns showing for about an inch; the heap when 

 formed will have a backward-sloping face; earth may 

 be used instead of sand. Moisten, and cover from the 

 light, leaving room for the leaves to grow. The tem- 

 perature of an ordinary cellar will do, best at 55 to 

 60. In about twenty days, loose blanched leaves may 

 be cut, and often a second and third crop. A succession 

 may be kept up through the winter. 



(2) Witloof is best grown from the Witloof or 

 Brussels Chicory, though the Magdeburg will serve. 

 Take up the roots in the fall, discarding all with more 

 than one crown, or with very narrow or divided leaves. 

 Trim to a uniform length of eight to ten inches. Out- 



