246 



THE VEGETABLE GARDEN 



Red-leaved Lombardy Chicory. 



forced. These roots, being very straight and regular in shape, are 



easily arranged in the forcing heaps, and the leaves are generally 



much larger and stouter than those of the Common Chicory. 



USES. The leaves 

 are used as salad, either 

 in their natural state or 

 blanched, as described 

 above. Cut into thin 

 shreds, and mixed with 

 oil and vinegar, they 

 are very largely used 

 in some countries as 

 a seasoning for boiled 

 beef. 



Red Italian 

 Chicory. The merit of 

 this variety consists in 

 the variegations which 

 sometimes cover the 

 entire surface of the 



leaves and give a bronzed appearance to the green. On the 



blanched leaves these blotches are a fine bright red, and a very 



effective contrast. With this Chicory it is possible to have variegated 



salads in winter, as with the blotched Lettuces and Cos Lettuces 



during summer. 



Large - rooted Chicory. 



This variety is distinguished 



by the large size of the root, 



which is thick and straight, 



attaining a length of 12 to 



14 in., with a diameter of about 



2 in. below the neck. It is 



the kind which is employed 



for the manufacture of " Coffee 



Chicory." This is obtained by 



cutting the roots into thin slices, 



which are then roasted and 



ground. The plant is grown 



for this purpose chiefly in Ger- 



many, Belgium, and the north 



of France. There are two very 



distinct varieties of it, named the 



Brunswick and the Magdeburg 



Large-rOOted Chicory. 



Brunswick Chicory G natural size). 



The Brunswick variety has very deeply cut leaves, divided like 

 those of the Dandelion, and more or less spreading horizontally 



