808 



HISTORY OF THE VEGETABLE KINGDOM. 



or some other circumstance attending its growth. 

 These, however, may all he ranged under two 

 distinctive heads, the cos and the cabbage lettuce. 

 The former grows upright, and its leaves are of 

 an ohlong shape ; the latter has rounder leaves 

 folded together, and forming a low, full head, 

 spreading out close to the 'ground. When in 

 perfection for gathering, the leaves of hoth sorts 

 are lapped one over the other in a compact, close 

 order, forming what is usually called the heart, 

 the inner part of which, heing thus excluded 

 from light and air, becomes nearly white. This 

 natural blanching is often assisted by artificial 

 means, and when the inner leaves begin to close, 

 the outer ones are tied round them with a piece 

 of bast/' The blanching prevents the formation 

 of the bitter or acrid principle, which is very 

 perceptible in all the varieties, if allowed to re- 

 main in the ground and complete their growth, 

 when the leaves expand and the flower-stalk 

 begins to ascand. 



Lettuce being a hardy and free growing plant, 

 may be obtained early in the season, if sown in 

 a warm border, and protected from the frost 

 during the night. For early use the cabbage is 

 the best, as in that stage it is more delicate in 

 flavour than the other ; but when both have ar- 

 rived at maturity, the cos is the most succu- 

 lent. 



ExDivE ( cichoriiun endima), is aoundautly 

 cultivated, if not found wild, in China and Ja- 

 pan ; and thus the accounts that describe it as a 

 native of those countries, and as having been im- 

 ported into the West about the early part of the 

 sixteenth century, have probability on their side. 

 Few particulars of the history of this plant are, 

 however, known. 



It is a hardy annual, producing a great stock 

 of leaves from the crown of the root. These 

 leaves are large, smooth on the suiface, but much 

 divided into lobes, and toothed at the edge. The 

 flowering stem rises to the height of about two 

 feet, and the flowers, which are of a pale blue 

 colour, bloom in July and^ugust. Like the 

 lettuce, its leaves are used as an edible before its 

 flowering stem begins to appear. These leaves 

 are very harsh and bitter when exposed to the 

 air ; they are therefore blanched, and if this be 

 properly performed, they become crisp and ten- 

 der, and retain only an agreeable bitterness. 

 Endive may be blanched for use by tying the 

 leaves together, by earthing up the plants, or by 

 covering them with pots. By judicious culture 

 and a succession of sowing, endive may be ob- 

 tained during autumn, winter, and spring. It is 

 considered a valuable salad at a time when few 

 other vegetables are furnished for the table ; and 



* Tlie material of Russia matting, made from tlie in- 

 ner bark of tlie lime tree, and which is a well knomi 

 eaaential in kitchen-gardens. 



it also serves as an ingredientin some other cu- 

 linary preparations. 



SuccoET, Chicory, or Wild Endive (cklio- 

 rium intybicsj. There is little doubt that the 

 cichorium, as mentioned by Theophrastiis, in use 

 among the ancients, was the wild endive, since 

 the names by which this plant is known in all 

 the languages of modern Europe are merely cor- 

 ruptions of the original Greek word; while 

 there are different names in different countries 

 for the garden endive. 



Succory is a hardy perennial plant, not un- 

 commonly growing about the edges of fields, in 

 those parts of England where the sub-soil is 

 lime. It v/ill bear all the varieties of climate in 

 Europe, being cultivated from Italy to St Pe- 

 tersburgh. This plant has a strong and fleshy 

 root ; the leaves have some resemblance to those 

 of endive, differing only in being narrower, more 

 feathery at the edges, and having the mid-rib 

 beset with hairs. The flowering stem rises much 

 higher, sometimes attaining to five feet in height; 

 the flowers are like those of the garden plant in 

 appearance, as well as in time of blooming. 



This plant is not much valued or cultivated in 

 Britain. On the continent it is held in greater 

 esteem, and is used as an edible vegetable in a 

 variety of ways. 



Both in France and England succory has oc- 

 casionally been cultivated as food for cattle ; it 

 is in a proper state for this purpose just as it is 

 coming into flower. 



The root of this plant is used as a substitute 

 for coff^ee ; and it is sometimes considered supe- 

 rior to the exotic berry. In many parts of Hol- 

 land and Germany this prepared root is used in 

 large quantities, either alone or mixed with coffee, 

 by those who cannot afford to indulge in the 

 latter luxury in its genuine state. Indeed, it 

 has been very recently introduced into this coun- 

 try as an addition which much improves the fla- 

 vour of coffee; but where economy is not the 

 consideration, it is not likely to gain much es- 

 teem. The succory root, when applied to this 

 purpose, is merely cut in pieces, and sufficiently 

 dried to admit of its being easily ground. 



Rhdbaeb (rheum), belongs to the natural 

 family poh/gmeoe, and the class enneandria, and 

 order monogynia of Liunteus. Of this well 

 known plant there are several varieties. The 

 petioles of rhubarb have a pleasant acidity ; these, 

 when peeled and cut into pieces, form no un- 

 worthy substitute for fruit in spring tarts ; to 

 furnish a supply for which this plant is now 

 largely cultivated in the vicinity of the metro- 

 polis. 



Several species of rhexim are cultivated in Eng- 

 land. The root of the true rhubarb (rheumpal- 

 matum) is well knoivn as a medicinal drug, and 

 for that purpose has long been imported from 

 the Levant, though the particular plant, of which 



