234 THREE ACRES AND LIBERTY 



in California and Arizona. The wonders of to-day are 

 the commonplaces of to-morrow, and there is no telling to 

 what apparently impossible lengths science will go to re- 

 jlieve people of the burden they now bear in the price of 

 food. It has scoured the ends of the earth for new deli- 

 cacies and now experts will do their best to teach the people 

 to use them. 



Have you ever heard of "Whitloof" or "Belgian Chicory" 

 or have you ever dined in one of the better restaurants of a 

 large city where they have served during the winter months 

 a salad composed of golden blanched oblong leaves about 2 

 inches wide and 5 inches long, only the outer edges showing a 

 faint green? It is as delicate as the perfume of roses, as 

 crisp as young lettuce, as delicious as asparagus, and as 

 ornamental upon the table as the freshest fruit. 



In former years this salad had to be imported and you had 

 to pay dear for a portion of it, a good reason why so few 

 people know it. A Belgian farmer located near New York 

 has grown many thousands of these plants this past 

 summer. 



How would you like to grow this dainty salad right in 

 your living room and cut several crops from a single plant- 

 ing lasting nearly three months ? Secure an 8-inch pot and 

 plant in it 12 roots packed in light sandy soil or pure sand. 

 Invert another but empty 8-inch pot over this to keep out 

 the light, place in a heated room, water daily, and in from 

 three to four weeks you will find full-grown crowns, beauti- 

 fully blanched ready for cutting. Six of such crowns make 

 a large portion, sufficient for an entire family. 



In cutting, do not cut too close to the root, for another 

 growth is made directly after the cutting, which matures in 

 from three to four weeks, and still two other crops can be 



