106 THE VEGETABLE CULTIVATOR. 



fried with roast meat, and as a pickle, esteeming it 

 a wholesome esculent, which never disagrees with 

 the stomach. 



That early and excellent herbalist Gerard informs 

 us that these herbs, and especially the white or 

 blanched endive, eaten in salading or otherwise, 

 comfort the weak and feeble stomach, and cool 

 and refresh it when much heated. 



The best varieties are but few, and, if kept dis- 

 tinct, they will be found quite sufficient for every 

 culinary purpose to which they are adapted. 



1. Broad-leaved, or Batavian Endive, is esteemed 

 preferable for stews and soups. It is less hardy 

 than the curled sort, and is mostly cultivated for 

 use in the autumn. The true sort has a thick 

 roundish leaf, wrinkled and turning inwards, so as to 

 form a blanched centre. 



2. Green-curled, is readily known by its beautiful 

 lancinated leaves. It is a very fine, stocky, and hardy 

 variety, and principally grown for the main autumn 

 and winter crops. It is more used for salads than 

 the first sort ; and when cultivated by the market 

 gardeners, it invariably meets with a ready sale and 

 good price. 



3. White-curled, is more delicate, but less hardy 

 than the green, and is therefore only proper for an 

 early crop : its principal property is quickness in 

 blanching. 



Should any more or new sorts be wanted, they 

 may be obtained on application to any respectable 

 seedsman ; but the author has always found the 

 above named varieties superior, and sufficient for 

 every use required. 



