succoiiY. 223 



very intense. When the plants have reached their 

 maturity, the leaves are gathered up, and tied together 

 an inch or two below the tips, and afterwards about the 

 middle of .the plant. In two or three weeks they are 

 found sufficiently 'blanched for use.- In wiater it is ne- 

 cessary to draw the earth quite up about the leaves. 

 At that season, too, the plants may be inserted into a 

 sloping bank of earth, or blanched in boxes in the 

 mushroom-house or in a cellar. 



Succory (Oiehoriurfi Intt/hus) h in England an in- 

 digenous perennial plant, the cultivation of which, for 

 culinary purposes, may be said to have been introduced 

 into Britain by the refugees during' tbje French revolu- 

 tionary war. By the French it is much esteemed as a 

 winter salady and being often asked for .by foreign coot;s, 

 a small portion should be raised in every large garden 

 establishment. When blanched, it is. known, by the 

 name oi Barhe die CajmcJmi. W^hen succory is culti- 

 vated in the garden for winter use, the, seed is sown in 

 May or June, commonly in drills, and the plants are 

 thinned out to four inches apart. If the first set of 

 leaves grow very strong, owing to wet weather, they, 

 are cut off perhaps in the middle of August, about an 

 inch from the ground, so as to promote the production 

 of new leaves, and check the formation of flower-stems. 

 About the beginning of October the plants are raised 

 from the border * all the large leaves are cut off ; the 

 roots are also shortened. They are then planted pretty 

 closely together in boxes filled Avith rich light mould, 

 and watered when nejcdful. When frost comes on, the 

 boxes are protected by any kind of haulm. As the 

 salad is wanted, they are removed into some place hav- 



