CHICORY 141 



The after management is simple, and consists in 

 feeding, and watering and hoeing between the plants. 

 On the Continent, from where fine roots of this vege- 

 table are imported for the London market, liberal 

 mulches of decayed manure are spread between the 

 rows, but by giving attention to cultural details, we 

 can grow this plant equally as well in this country, 

 surely a point not to be forgotten. It is not necessary 

 to store the roots, as they winter well if clamped like 

 potatoes, or the soil may be drawn well over the 

 crowns in their growing quarters, but treated thus the 

 plants are difficult to get when severe weather sets in. 

 The usual practice is to lift a portion as required, 

 leaving the remainder in the ground until wanted for 

 use. There are not many varieties, but the Continental 

 ones are best,, such as the Large Prague and the Apple 

 Shaped, the last mentioned being a thicker and more 

 succulent root. The roots may be cooked in the same 

 way as Beetroot, and used as a salad, but they are more 

 palatable when cooked and served whole. 



CHICORY. 



This is not a favourite vegetable, but is esteemed 

 in some households. Seed should be sown in March 

 in drills in rows eighteen inches apart, and the plants 

 thinned to half that distance in the rows. This will 

 result in good roots for a winter supply from Novem- 

 ber to April. Place the roots in a dark cellar or Mush- 

 room house, and in about a month the top growth 



