CHICORY CHRYSANTHEMUM 69 



Chicory. The Magdeburg Chicory is the va- 

 riety usually spoken of, it being the one most extensively 

 grown. The roots of this, after being ground and 

 roasted, are used either as a substitute or an adulterant of 

 coffee. 



The Witloof, a form of Chicory, is used as a salad, 

 or boiled and served in the same manner as Cauliflower. 

 The plants should be thinned to 6 in. In the latter part of 

 summer they should be banked up like celery, and the leaves 

 used after becoming white and tender. This and the com- 

 mon wild Chicory are often dug in the fall, the leaves cut 

 off, the roots packed in sand in a cellar and watered until a 

 new growth of leaves starts. These leaves grow rapidly and 

 are very tender, making a fine salad vegetable. One 

 packet of seed of the Witloof will furnish plants enough for 

 a large family. 



Chrysanthemums are both annual and per- 

 ennial. The annual Chrysanthemums must not be con- 

 founded with the well known fall-flowering kinds, as they 

 will prove a disappointment if one expects large flowers of 

 all colors and shapes. The animals are mostly coarse - 

 growing plants, with an abundance of bloom and a 

 rank smell. The flowers are single in most cases, and 

 not very lasting. They are useful for massing and 

 also for cut-flowers. They are among the easiest of 

 hardy annuals to grow. The stoniest part of the 

 garden will usually suit them. 1-2 ft. Colors white 

 and shades of yellow, the flowers daisy-like. 



Amongst perennial kinds, Chrysanthemum frutescens 

 is the well known Paris Daisy or Marguerite, one of 

 the most popular of the genus. This makes a very fine pot- 

 plant for the window-garden, blooming throughout the win- 

 ter and spring months. It is usually propagated by cut- 

 tings, which, if taken in spring, will give large blooming 

 plants for the next winter. Gradually transfer to larger 

 pots or boxes, until the plants finally stand in 6- inch or 



