GARDENING. 71 



three or four buds above the ground. Keep the roots 

 free from suckers and grass, and you will soon have 

 currants enough to make your own wine, for which the 

 following, by Dr. Green, is a good receipt: 



Take clean ripe currants, bruise and press out the 

 juice and add twice as much water. To every gallon 

 of this mixture add three and a fourth pounds of clean 

 sugar, and one gill of brandy — also, one-fourth of an 

 ounce of pulverized alum — put the whole into a clean 

 cask; and in March draw off, and add another gill of 

 brandy to each gallon. This wine is excellent, and 

 improves by age. 



ENDIVE OR SUCCORY — Chicorec^ 



Sow in July, and when four or six inches high, trans- 

 plant into ground in fine order, in rows fifteen inches 

 apart each way. They must be hoed and kept clear 

 the same as lettuce, and where the soil is high and dry, 

 earth them up half way; but if moist, merely tie 

 them. The two curled sorts, if neatly earthed up, will 

 blanch pretty well without being tied, but the Bata- 

 vian, from its loftier, looser growth, hearts and blanches 

 better with a bandage. This must be done when 

 nearly full grown, and when the leaves are dry; tie 

 moderately tight near the top with a piece of bass mat. 

 By thus excluding the light from the inner leaves, they 

 become blanched, crisp, tender, and fit for use. 



The endive is a hardy annual, and a native of China 

 and Japan. It is used in salads and stews. 



The root of the wild endive is very wholesome and 

 nutritious. It is highly esteemed in France, and forms 

 a prominent ingredient in producing the very superior 

 flavor of continental coffee. The aromatic and vola- 

 tile qualities of coffee are, by the combination of this 

 root, rendered more mellow and full upon the palate, 

 and its fragrance greatly increased, producing an 

 agreeable tonic and most exhilarating beverage. 



Sow in drills in April, about a foot and a half apart, 

 and thin out to seven or eight inches distance in the 

 row. In the fall take up the root, dry and grind it, 

 and use two ounces of the powder to a pound of coffee. 



