14 THE LICORICE PLANT. 



In response to a question asked of a Simeto Valley farmer if the lico- 

 rice plant grew upon his farm, he replied, "God forbid, for of all wild 

 vegetation it is the most difficult to subdue." 



If any particle of the root is left in the ground, it grows and sends 

 up shoots. It is not cultivated in this district ; it grows in a wild state. 

 In the fields where it grows are cultivated not only the various grains, 

 such as wheat, oats, barley, &c., and vegetables, but also oranges, lemons, 

 and the various other fruits of this climate. Of course this plant is 

 injurious to the grains and fruits, but the thorough digging of the 

 soil for the roots of the licorice is beneficial to the production of crops. 



The agriculturist here uses the most rustic of implements. His plow 

 is that of the old Eomaus, consisting of an iron point which simply 

 scratches the soil without turning a furrow. In digging for the licorice 

 root, the soil is thoroughly turned over and is dug to the depth of from 

 1 to 3 feet. 



There are two species of the licorice plant here. The one sends down 

 a main root to the depth of from 3 to 6 feet with but few lateral roots; 

 the other does not sink so deep into the earth, but creeps beneath the 

 surface at a depth of from 6 inches to 2 feet. 



The latter plant is most productive and is the most highly prized. 



Doubtless if the licorice plant were cultivated it would yield larger 

 results. The people here think its culture will not pay, hence they are 

 satisfied to collect it as produced by nature in its wild state. There is 

 no use made of the stem except for fuel. 



The licorice plant grows most luxuriantly in the valleys adjacent to 

 streams of water. It is, however, found among the foot-hills of the 

 mountains, but here grows less luxuriantly. It requires a moist soil 

 consisting of a clay loam. The climate must be warm, such as is adapted 

 to the growth of oranges, lemons, and the other semi-tropical fruits. It 

 cannot endure frosts, or cold, high altitudes. 



The root continues to grow for four or five years, when it is considered 

 in the best condition for gathering. The root will continue to grow for 

 ten or twelve years longer, but it is not considered so rich in juice- 

 yielding quality. 



The crop is gathered from the same ground once in four or five years. 

 On the average 100 pounds of the root produces 16 pounds of licorice 

 paste. During the months of June, July, August, and September, 

 and the first part of October the root is not disturbed, for the reason 

 that it is then in full vegetation, and for the further more important 

 reason that the ground is dry and hard-baked by the sun, and it is with 

 much difficulty and great expense that it can then be dug. 



As soon as the autumn rains set in in sufficient quantity to saturate 

 the ground the root harvest commences. 



During the months aforesaid the manufactories of licorice are idle, 

 doing little or nothing in the way of manufacture. In Catania there 

 are some seven manufactories of licorice, which employ from twenty to 

 forty hands each, and are capable of manufacturing 750,000 pound's of 

 the root. There is also a factory in Pateruo ; another in Caltcgeroue, 

 and another in Terranova, in this district. 



When the roots are taken from the earth they are bound in bundles, 

 and upon the backs of rnules transported from the fields to the facto- 

 ries. Here they lie in store for a time in a state of seasoning. 



When the roots are sufficiently cured men and women, with hatchets, 

 cut them in bits of from 3 to 6 inches in length. These are then plunged 

 into a vat of water and thoroughly washed. They are then crushed in 

 a mill of rude construction. It consists of two circular stones of lava. 



