216 KITCHEN GARDEN. 



temperature, but with little light, such as a mushroom^ 

 house or cellar off the kitchen. Each box affords two crops 

 of blanched leaves, and these are reckoned fit for cutting 

 when about six inches long. A neat mode of producing 

 the barbe in any common dark cellar, from whence frost is 

 excluded, is described in the Horticultural Tour, p. 368. 

 The succory roots are packed among moist sand, in a bar- 

 rel, in the sides of which numerous round holes have been 

 pierced, each about an inch and a half in diameter. The 

 crowns of the roots are so placed that the shoots may 

 readily push their way through the openings ; they are thus 

 kept quite clean, and are delicately blanched ; they can be 

 very easily gathered as wanted, and repeated cuttings are 

 afforded during winter and early spring. There is a Con- 

 tinental variety of succory having larger roots than usual, 

 and known by the name of Chiccoree a Cafe, the tuberous 

 roots of which, dried, and cut into little pieces, were, dur- 

 ing the great war, frequently employed as a substitute for 

 coffee-beans, and in Flanders, and some parts of France, a 

 portion of them is still very often mixed with coffee. 



PARSLEY (Apium Petroselinum) is a biennial plant, of 

 well-known use in cookery. It is said to be a native of 

 Sardinia, but it now grows spontaneously in various parts 

 of Britain. The varieties are, the Common, the Curled- 

 leaved, and the Hamburg, the last of which is cultivated 

 for the sake of its tuberous roots. The curled-leaved is the 

 most ornamental, and it possesses the advantage of being 

 readily distinguished from the poisonous ^Ethusa, which 

 resembles the common parsley. Parsley prefers a light, 

 rich soil. It is sown in drills about the beginning of March, 

 and the seed lies some weeks in the ground before the 

 plants appear. As they grow up they are thinned out, and 



