CHICCORY, OR SUCCORY. 185 



to the depth of ten or twelve inches. The seed should be 

 sown in April or May, in drills fifteen inches apart, and 

 three-fourths of an inch deep. When the young plants are 

 two or three inches high, thin them to eight inches apart in 

 the rows ; and, during the summer, cultivate frequently, to 

 keep the soil light, and the growing crop free from weeds. 



Blanching. Before using as a salad, the plants are 

 blanched, either by covering with boxes a foot in depth, or 

 by strips of boards twelve or fourteen inches wide, nailed 

 together at right angles, and placed lengthwise over the 

 rows. They are sometimes blanched by covering with earth, 

 the leaves being, first gathered together, and tied loosely at 

 the top, which should be left exposed to the light. 



Taking the Crop. When the leaves are properly blanched, 

 they will be of a delicate, creamy white ; and, when they are 

 a foot high, they will be ready for use. As soon as they 

 are cut, the roots should be removed, and others brought 

 forward to succeed them. 



Use. It is used as Endive, its flavor and properties be- 

 ing much the same. Though rarely grown in this country, 

 it is common to the gardens of many parts of Europe, and 

 is much esteemed. The blanched leaves are known as 

 Barle de Capucin, or " Friar's Beard." 



Varieties : 



Leaves larger than those of the Common Improved 

 Chiccory, and produced more compactly, form- SuccoSr. r 

 ing a sort of head, or solid heart, like some of 

 the Endives. 



The plant is sometimes boiled and served in the manner 

 of Spinach. 



This is a variety of the preceding, distin- Variegated 



guished by the color of the leaves, which are Chiccory. 



veined, and streaked with red. In blanching, 



the red is not changed, but retains its brilliancy ; while the 



