VEGETABLES ETSTDIVE. 151 



soil or manure, and after planting, it is kept clear of 

 weeds by hoeing and weeding, until the plant has attained 

 its full size, when the process of blanching begins ; for it is 

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

 ter in the green state. Blanching is effected by gath- 

 ering 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 is much simpler and quicker, and is the 

 one mostly practised by those who grow Endive for mar- 

 ket ; it consists simply in covering up the plants as they 

 grow, with slates or boards, which serves the same pur- 

 pose, by excluding the light, as the tying up. The aver- 

 age price during the months of October, November, and 

 December, is $1 per dozen. 



The best sorts are the following: 



Green Curled, This is not only one of the most use- 

 ful 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 as yet scarce, but no doubt 

 it will soon be extensively cultivated. From the density 

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

 is equally agreeable as a salad, and its appearance, either 

 green or blanched, is particularly handsome. 



Broad-leaved Batavian. A loose growing variety, 

 forming but little heart. As with this blanching can only 

 be accomplished by tying up, it is not so desirable as 

 either of the preceding. 



