186 SALAD PLANTS. 



green becomes nearly pure white, the two colors blending 

 in rich contrast. In this state they form a beautiful as 

 well as tender and well-flavored salad. 



Large-rooted This variety is distinguished by its lonsr, 

 or Coffee a J , . , ./, 



Chiccory. fleshy roots, which are sometimes fusiform, 



but generally much branched or divided : when 

 well grown, they are twelve or fourteen inches 

 in length, and about an inch in their largest diameter. The 

 leaves have the form of those of the Common Chiccory, but 

 are larger and more luxuriant. 



Though the variety is generally cultivated for its roots, 

 the leaves, when blanched, afford a salad even superior to 

 some of the improved sorts before described. 



Vilmorin mentions two sub-varieties of the Large-rooted 

 or Coffee Chiccory ; viz. : 



Brunswick Boots shorter than those of the Magdeburg, 

 rooted". but of greater diameter ; leaves spreading. 



L^^roote^ Roots long and large ; leaves erect. 



After several years' trial, preference was given to this 

 variety, which proved the more productive. 



Sowing and Cultivation. For raising Coffee Chiccory, 

 the ground should first be well enriched, and then deeply 

 and thoroughly stirred by spading or ploughing. The seeds 

 should be sown in April or May, in shallow drills a foot 

 apart, and the young plants thinned to three or four inches 

 apart in the rows. Hoe frequently ; water, if the weather is 

 dry ; and in the autumn, when the roots have attained suf- 

 ficient size, draw them for use. After being properly cleaned, 

 cut them into small pieces, dry them thoroughly in a kiln or 

 spent oven, and store for use or the market. After being 

 roasted and ground, Chiccory is mixed with coffee in vari- 

 ous proportions, and thus forms a pleasant beverage ; or, 



