CHI 



CHI 



April, witli niifs that have bcpn kopt 

 in the cellar during the winter, in sand 

 or vegetable mould, and that have al- 

 ready beffun to germinate."' 



CHEW IXG THE CID. The an- 

 imals which chew the cud are term- 

 ed by naturalists Ruminants, and in- 

 clude the ox, deer, camel, and sheep. 

 They are furnished with four pouches 

 or stomachs ; the grass gathered on 

 the field is swallowed and reaches 

 the first pouch, is moistened by wa- 

 ter from the second, and afterward 

 moulded into round balls, which are 

 thrown up into the mouth and leis- 

 urely chewed, and re-swallowed into 

 the third stomach, to be digested in 

 the fourth. Such animals are essen- 

 tially herbivorous, and require rest 

 during rumination. Any interference 

 with this process is a sign of disease. 



CHIASTOLITE. A mineral re- 

 sembling soap-stone. 



CHIC A. A red colour obtained by 

 boiling the leaves of the Biffnonia cht- 

 ca, straininsr, and allowing to cool, 

 when it settles as an insoluble red 

 matter. It is permanent, insoluble 

 in water, but soluble in oils and lyes. 

 The Indians use it to anoint their bod- 

 ies. It mav be useful in the arts. 



CHICKEN. See Poultry. 



CHICK PEA. An exotic, legu- 

 minous annual, resembling the vetch : 

 the CH('r(zrzc/?/n/m of botanists. They 

 have been raised in the Middle States 

 with success. It is the Garbanza of 

 Spain, and Poischica of the French, 

 and reputed as the most delicious pea. 

 The ground dry pea is also used in 

 soups, and the roasted grain is said 

 to be a good substitute for coffee. It 

 prefers a rich, sandy loam, is grown 

 in rows, does not climb, attains the 

 height of about eighteen inches ; the 

 pods contain two peas, and the yield 

 is biuall. As they come to must per- 

 fection in the South, they must be 

 sown in June in the Middle States. 



CHICORY. Cichornim intyhns. 

 An indigenous perennial plant, with 

 fine blue composite flowers. {See 



FltrUTC.) 



The fnilowiuL' is from Mr. Rham : 

 "It has a fusifojiii root like a car- 

 rot, from the crown of which large 



and succulent leaves spread out, with 

 deeply-indented edges. The whole 

 plant is bitter and aromatic. It is fre- 

 quently used as a salad, especially 

 when blanched. For this purpose, 

 the roots are taken up in the end of 

 autumn ; they are then placed in sand 

 or light mould, in a cellar from which 

 the light is excluded, the leaves hav- 

 ing been cut ofTpreviously within half 

 an inch of the crown. Fresh, slender 

 leaves soon grow out of the root, and, 

 being deprived of light, they are much 

 more delicate and tender than those 

 which grow in the open ground. The 

 bitterness, also, is thus lessened, and 

 they form a very pleasant winter sal- 

 ad, which, from the long, slender, and 

 matted state of the leaves, the French 

 call barhc dc capucin (monk's beard). 

 It is pleasanter to the taste than com- 

 mon endive. 



" The luxuriant growth of the leaves 

 of the chicory, and their speedy re- 

 production after they have been cut, 

 suggested the more extensive culti- 

 vation of this phint ;is food for cattle 

 and sheep, who arc fond of tb(^ leaves. 

 M. Crelte de Panuel, who cultivated 

 it near Paris in a rich soil, produced 

 extraordinary crops. The first year 

 he cut it only twice, but afterward 

 four and five times in a year : it pro- 

 duced more green food than any oth- 

 er [)lant ciihivated lor this purpose 

 Arthur Young was so struck with it 



155 



