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FRENCH MARKET-GARDENING 



About October the long thick roots are taken up, and 

 are placed in close dark cellars or frames, with a little 

 soil over them. Market growers place the roots up- 

 right on a hot-bed side by side, after clearing off the 

 old leaves. They are covered with about a foot of 

 gritty soil. In about three weeks' time, long narrow 

 leaves, 10 to 12 in. long, are produced in the dark, 

 and, being beautifully blanched, form 

 an excellent salad. When leaves 

 cease to develop, the roots are taken 

 out, and replaced with fresh ones 

 from time to time during the winter 

 months. The soil is watered occa- 

 sionally if inclined to be dry. 



Another form of Chicory is that 

 known as " Witloof " (i.e. white leaf) 

 or "Brussels Chicory" (fig. 32). It 

 has thicker roots, and larger and 

 wider leaves than the Barbe de 

 Capucin. The roots are lifted about 

 the end of October, and onwards 

 during the winter, in the way already 

 described. The old leaves are taken 

 off, and trimmed within ij in. of 

 the top of the root, and any side 

 roots are also suppressed. The main roots are then 

 shortened to 8 or 10 in. in length. A trench, about 

 18 in. deep and 4 ft. or more wide, is then made, 

 and afterwards filled up with light, rich, gritty soil. 

 In this the roots are planted, so that the crowns are 

 about 8 or 10 in. below the surface. To secure quick 

 growth, about i ft. of hot manure is then spread over 

 the bed, and about a month afterwards beautiful pale 



FIG. 32. WITLOOF 

 OR BRUSSELS 

 CHICORY. 



