CHERVIL. 



103 



CHILIS. 



will turn. A broad piece of wood is 

 mortised to the first piece, and placed in a 

 horizontal position, and from the end of 

 this rises a small support to carry the other 

 end of the axle. At a point intermediate 

 between the supports a framing in the form 

 of a cross is fixed, and to the end of each 

 arm a piece of hard wood is loosely jointed 

 by a pin on which it turns freely. As the 

 fans tuin, carrying with them the axle and 

 the cross that is fixed on it, the pieces of 

 wood knock in succession against the hori- 

 zontal piece of the support, and keep up a 

 rattle that is anything but pleasant to those 

 who are within earshot of it. 



Chervil. 



For summer use this salad herb should 

 be sown in March or April, on soil well 

 dug over and manured, in drills about 9 

 inches apart. The sowing may be made 

 on a warm sunny border ; but for winter 

 use a warm and dry situation should be 

 selected, in which a sowing should be 

 made in August. The winter crop will 

 need protection when the nights are 

 frosty; this may be afforded by mats 

 sustained on bent sticks. 



Chicory, Succory or Wild 

 Endive. 



The tender shoots of the chicory, whose 



CHICORY, OR WILD ENDIVE, KNOWN IN FRANCE 

 AS " BARBE-UE-CAI'UCIN." 



root when baked and ground is used in 

 the adulteration of coffee, form a useful 

 ingredient for salads in the winter season. 

 The plants from which the shoots are 

 obtained are got from seed sown in the 

 middle of spring, in drills about 9 inches 

 apart, the plants being thinned out to the 

 same distance apart in the drills. In the 

 winter the roots should be taken up, and 

 put in boxes in light soil. The boxes 

 should then be placed in any warm 

 position in which the growth of the 

 sprouts from the roots will be excited by 

 the heat. The light must be carefully 

 excluded from the growing shoots in 

 order to blanch them and to keep them 

 in a crisp and tender state. 



Chilis. 



The fruit of the chili, like that of the 

 capsicum, is extremely hot and pungent. 

 That of the capsicum is useful for pickling 

 and for eating, 

 when fresh and 

 cut up and in- 

 fused in vine- 

 gar, with roast 

 mutton. Chilis 

 also are used 

 for pickling, 

 and for infu- 

 sion in vinegar. They are usually grown 

 in the greenhouse, in which the fruit will 

 ripen, and where they 

 present a pretty appear- 

 ance in contrast with 

 the flowers that are 

 growing there. Their 

 culture is simple and 

 easy : the plants must 

 be raised from seed 

 sown in a hot-bed, or 

 placed over gentle bot- 

 tom heat, and as they 

 increase in size they must be shifted singly 

 into small pots at first, and thence into 



CHILI PEPPER (PLANT). 



CHILI PEPPER (FRUIT). 



