CHER VILCHICCORY. 81 



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CHERVIL, 



Of this vegetable there are two species, botanically 

 speaking; one grown to be used as parsley for garnishing; 

 the other known as the Turnip-rooted Chervil, grown for 

 its roots, which resemble an early horn carrot in size and 

 shape, the flesh being white and mealy, having somewhat 

 the flavor of a sweet potato. 



The species grown for its leaves is known as Curled- 

 leaved Chervil. The seed should be thinly sown in May, in 

 drills half an inch deep and twelve inches apart. It requires 

 a good rich soil. The leaves are used for garnishing, for 

 putting in salads and for flavoring soups. 



The Turnip-rooted Chervil is of recent introduction, and 

 is as hardy as the parsnip, its culture being the same. The 

 seeds germinate but slowly in hot, dry weather; they should 

 therefore be sown as early hi the spring as the ground is in 

 good working order. 



CHICCQRY 



The leaves of this plant are used as a salad, and the 

 roots as a substitute for, or to adulterate, coffee. 



It makes a most excellent winter salad when blanched, 

 and is very easily grown, much resembling endive. The 

 seeds should be sown in May, in drills three-quarters of an 

 inch deep and about fifteen inches apart. The soil should 

 be rich, mellow and well trenched twelve or more inches 

 deep. When the young plants are two or three inches 

 high, they should be thinned out to eight inches apart. The 

 soil should be kept frequently stirred and clear of weeds. 



Before being used as a salad the leaves must be blanched, 

 which is done by inverting boxes or flower-pots over them 



