112 DICTIONARY OF POPULAR NAMES CHIA 



Chia, the name in California for a mealy preparation made 

 of the seeds of Salvia columharia, a herb of the Mint family 

 (Labiatse). It is cultivated for its seeds, which are roasted, 

 ground, and mixed with water. When the powder swells to 

 several times its original bulk, becoming a mucilaginous mass, 

 it is sweetened, and forms an important article of diet, the 

 taste being similar to that of linseed meal. It is also prepared 

 thin, and used as a drink. It is highly valued as a demulcent, 

 in the same way as linseed is in this country. Seeds of Chia, it 

 is said, have been fotmd in old graves, showing that it was 

 cultivated in early times by the Mahua race of Mexicans. 



Chica, a pigment derived from the maceration in water of 

 the leaves of Bignonia Chica, a tall climber of the Trumpet 

 flower family (Bignoniacese), native of the upper countries of 

 the Orinoco. It is of a red colour, and is a highly important 

 article in the toilet of the Indians, who use it to paint parts or 

 the whole of their bodies. The trade in Chica is a monopoly of 

 the missionaries, and the article is sold at a high price, so that 

 it is only the wealthy Indians who can afford to smear the 

 whole of their bodies with it. It is common to hear one say 

 of another — " That man is so poor that he has not enough to 

 paint half his body." 



Chick Pea, an annual of the Bean family (Leguminosse), 

 cultivated in India for its seed, which when ground into meal 

 forms an important article of food called Gram. 



Chicory {Ciclwrium intylus), a hard perennial of the Com- 

 posite family (Compositae), native of Britain, growing by road- 

 sides and waste places, particularly in calcareous soils. It has 

 a strong thick tap-root, and produces branching stems 2 to 3 feet 

 hi<^h, bearing pretty blue flowers. It is cultivated as a salad 

 plant, the young leaves being blanched like endive, and in this 

 way is largely used in France, but is chiefly valued for its roots, 

 which are roasted, ground, and mixed with coffee for the purpose 

 of imparting an agreeable flavour. It is extensively cultivated 

 both in this country and on the Continent. From Belgium and 

 Holland the best qualities are now imported Its frequent use 



