CHICCORY, OR SUCCORY. 325 



well grown, they are twelve or fourteen inches in length, 

 and about an inch in their largest diameter. The leaves 

 have the form of those of the Common Chiccory, but are 

 larger and more luxuriant. 



Though the variety is generally cultivated for its roots, 

 the leaves, when blanched, afford a salad even superior to 

 some of the improved sorts before described. 



Vilmorin mentions two sub-varieties of the Large-rooted 

 or Coffee Chiccory, viz. : 



Roots shorter than those of the Magdebourg, Brunswick 



. Large- 



but of greater diameter ; leaves spreading. rooted. 



Roots long, and comparatively large ; leaves Magdebourg 

 erect. rooted. 



After several years' trial, preference was given to this va- 

 riety, which proved the more productive. 



Solving and Cultivation. For raising Coffee Chiccory, 

 the ground should first be well enriched, and then deeply 

 and thoroughly stirred by spading or ploughing. The seeds 

 should be sown in April or May, in shallow drills a foot 

 apart, and the young plants thinned to three or four inches 

 apart in the rows. Hoe frequently ; water, if the weather is 

 dry ; and in the autumn, when the roots have attained suffi- 

 cient size, draw them for use. After being properly cleaned, 

 cut them into small pieces, dry them thoroughly in a kiln or 

 spent oven, and store for use or the market. After being 

 roasted and ground, Chiccory is mixed with coffee in vari- 

 ous proportions, and thus forms a pleasant beverage ; or, 

 if used alone, will be found a tolerable substitute for gen- 

 uine coffee. 



The roots of any of the before-described varieties may be 

 used in the same manner, but as they are much smaller, and 

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