174 ENDIVE FENNEL. 



rooting the box or inflicting canker on the fruit 

 trees. The next resource is industry to prevent a 

 single plant from ripening its seed: and to match 

 its perennial virtue, let no piece of ground be dug 

 without first scrutinising every inch for this deli- 

 cate salad herb, in order that its roots may be 

 carefully gathered and stored in the bottom of 

 the dunghill. 



Endive. The curled leaved sorts of this are the 

 best, namely, the white for earlier crops, and the 

 green for standing the winter. Late sowing, by 

 the end of May or beginning of June, prevents the 

 nuisance of running to flower. Sow thin, and when 

 the plants are three inches high, set them in good 

 soil, newly dug, and in drills one foot asunder. In 

 dry weather, tie up the leaves for blanching when 

 they have grown a foot high. As it is pleasant to 

 have things fresh from the garden in the storms of 

 winter, a few plants, in the beginning of November, 

 may be set in a trench and earthed up nearly to the 

 head, by which means they will get white for use 

 in six weeks. All that is further necessary to ob- 

 serve is to sow at intervals, according as you wish 

 to prolong the eating of endive. This plant must 

 be worthy of some attention, having kept its place 

 in our gardens for two hundred years : and as quick 

 eating is necessary to prevent flowering, there can 

 be no difficulty in procuring seed. 



Fennel Is a perennial plant used for sauces. 

 One variety is named sweet, another azorian, and a 

 third common. The azorian is the most delicate 



