VEGETABLES ENDIVE. 20? 



is never used except when blanched, as it is harsh and 

 bitter in the green state. 



Blanching is effected by gathering up the leaves, and 

 tying them up by their tips in a conical form, with bass 

 matting. This excludes the light and air from the inner 

 leaves, which, in the course of three to six weeks, 

 according to the temperature at the time, become 

 blanched. 



Another method of blanching is much simpler and 

 quicker, and is the one mostly practiced by those who 

 grow Endive for market ; it consists simply in covering 



Fig. 4'J. GREEN CURLED ENDIVE. 



up the plants as they grow, with slates or boards, which 

 serves the same purpose, by excluding the light, as the 

 tying up. The average price during the months of 

 October, November and December is fifty cents per 

 dozen. 



The best sorts are the following : 



Green Curled, (See figure 49.) This is not only one 

 of the most useful as a salad, but is highly ornamental 

 from its delicately cut and curled leaves ; it is much used 

 for garnishing. 



Moss Curled. This variety is now common, and is 

 being extensively cultivated. From the density of the 

 foliage ; the plant is heavier than the Green Curled, is 



