FETTICUS. 89 



Another mode is to invert a flower-pot over each plant, 

 closing the hole in the bottom. A still better way is to lay 

 a piece of flat board, ten or twelve inches square, over each 

 plant ; or a plank or board of that width can be laid over 

 as many plants on the row as its length will cover. As 

 the crop is not all needed at once, only as many plants as 

 are likely to be needed for three or four days' use should 

 be blanchad at one time. If the weather is warm, they 

 will blanch in ten or twelve days, but as the season gets 

 cooler it will require three or four weeks to finish the 

 process. 



When wanted for winter use, tie up the leaves as before 

 directed, before frost se.ts in, and then take up the plants 

 carefully, with a ball of earth to each, and set them out in 

 boxes filled with light earth in a light warm cellar, water- 

 ing them after planting, but being careful not to put any 

 water on the leaves. They should be taken up when dry, 

 all dead or decayed leaves removed, and the plants not 

 allowed to touch each other in the boxes. In this way 

 they may be kept until spring. 



The French and Germans have several sorts of endive, 

 but with us the Green-curled among the Chicoree sorts, 

 and the small Batavian among the Scarolles, are the two 

 best, both bleaching readily, and not being as bitter as 

 some other varieties. 



FETTICUS. 



This vegetable is chiefly grown as a winter and early 

 spring salad, although it is sometimes used boiled as greens 

 or spinach. 



It requires a rich soil. The seed may be sown towards 

 the end of August or the beginning of September in drills 

 six or eight inches apart and half an inch deep, rolling 



