THE CHICOEY 209 



oyneons, endive, malows, perceley," and many other 

 herbs, some of which we still retain in use, though 

 others have long since been superseded. The 

 suckerie is included in this list from its value in 

 "sallets," and elsewhere in his book it is one of the 

 plants included in "good huswifelie physicke," for 



f 3 ? " Good huswiues prouides, ere an sickness doo come, 

 Of sundrie good things in hir house to have some/' 



The chicory is a perennial. The leaves are still 

 often used in salads, and especially abroad ; they 

 are rather bitter to the taste. In France the popular 

 Barbe de Capuchin is produced by digging up the 

 chicory and then placing the roots in sand in a dark 

 cellar, when they throw out numerous leaves that 

 become blanched and are then very acceptable. 

 It has also been commended as a fodder plant, 

 yielding on light soils a large amount of nutritious 

 food; but this service will scarcely appeal to us, 

 since one of the last uses we should dream of 

 turning our hobby rock-garden into would be a 

 grazing ground for cattle or sheep. 



To most of our readers the association of chicory 

 with coffee will be the first thought that suggests 

 itself. The long tap-roots are roasted in a kiln and 

 ground up. It is whispered that chicory, itself an 

 adulterant, is in turn mixed sometimes with sawdust, 

 dried horse-liver, and other delectable additions, so 



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