USES OF WEEDS 191 



been ground into flour for bread-making, as, for instance, during 

 the Russian famine of I89I-I892. 1 They are also used in the 

 preparation of shagreen, being pressed into the moist hides to 

 form the granulations so characteristic of that leather. 2 The 

 plants possess a certain manurial value if they are ploughed 

 in when green, as the potash content is about 10-9 per cent, the 

 same as in Stellaria media? 



Cichorium intybus (Chicory). In France, Italy, Switzerland 

 and other parts of Europe this has been specially cultivated 

 for stock feed, and was much esteemed for cows, being usually 

 made into hay. 4 In the eighteenth century the roots were 

 gathered for eating before the flowering stems shot up, some- 

 times being dried and made into bread. 5 The more modern 

 use is as a substitute or adulterant for coffee. The roots are 

 kiln-dried or roasted and ground into powder, and added to 

 coffee either openly or fraudulently (as some people prefer 

 ground chicory to genuine coffee, and others have a strong 

 objection to it). 6 During the war the value of chicory as a 

 coffee substitute was so well recognised that in Germany and 

 Austria the whole crop was reserved for this purpose, its use 

 in feeding animals being prohibited. The dried roots contain 

 a good deal of sugar, and have been used instead of oats for 

 feeding purposes. 7 



In Belgium it has long been used in a pure state instead 

 of coffee, and in the same country the roots, are boiled and 

 eaten like parsnips. The plant is much cultivated in some 

 parts of England, the herbage being used as food for cattle 

 and the roots as an article of commerce. The leaves are often 

 blanched and eaten for salad, 8 and the roots possess medicinal 

 properties closely resembling those of dandelion. Altogether 

 the plant is distinctly useful in many ways, and it is even stated 

 that this and some very similar plants constitute half the food 

 of the Egyptians. 9 At the present time it is a most valuable 

 constituent of "Elliott's mixture," which has proved so effica- 

 cious in eradicating wild onion from arable land. 10 



1 Hanasek, T. F. (1915), Zeitsch. fur Untersuchung der Nahrungs- und 

 Genussmittel, 29, pp. 17-25. 



2 Knapp, loc. cit. 



3 Kling, M. (1915 ?) " tiber die chemische Zusammensetzung einiger 

 Unkrauter sowie deren Wert als Futter-und Diingemittel," Landw. Versuchs- 

 Stat, LXXXV, pp. 433-470, Summ. in your. Bd. Agric., XXII, pp. 362-363. 



4 Andrews, G. H. (1853), " Modern Husbandry," p. 287. 



5 Woodville, W., loc. cit. 6 Wilson, loc. cit. 

 1 See your. Bd. Agric., Vol. XXIII, pp. 499-500. 



8 Hogg and Johnson, loc. cit. 9 Pratt, loc. cit. 



10 Voelcker, J. A. (1911), "Eradication of Wild Onion," your. Roy. Ag. 

 Soc., 72, pp. 404-409. 



