SUCCORY. 218 
sheltered situation, where. it may be able to withstand the 
winter, which it will do, unless the frost prove very intense. 
When the plants have reached their maturity, the leaves 
are gathered up, and tied together an inch or two below 
the tips, and afterwards about the middle of the plant. In 
two or three weeks they are found sufficiently blanched for 
use. In winter it is necessary to draw the earth quite up 
about the leaves. At that season, too, the plants may be 
inserted into a sloping bank of earth, or blanched in boxes 
in the mushroom-house or in a cellar 
Succory (Cichoriwm Intybus) is in England an indige- 
nous perennial plant, the cultivation of which, for culinary 
purposes, may be said to have been introduced into Britain 
by the refugees during the French revolutionary war. By 
the French it is much esteemed as a winter salad, and be- 
ing often asked for by foreign cooks, a small portion should 
be raised in every large garden establishment. When 
blanched, it is known by the name of Barbe du Capuchin. 
When succory is cultivated in the garden for winter use, 
the seed is sown in May or June, commonly in drills, and 
the plants are thinned out to four inches apart. If the 
first set of leaves grow very strong, owing to wet weather, 
they are cut off perhaps in the middle of August, about an 
inch from the ground, so as to promote the production of 
new leaves, and check the formation of flower-stems. 
About the beginning of October the plants are raised from 
the border ; all the large leaves are cut off; the roots are 
alsoshortened. They are then planted pretty closely together 
in boxes filled with rich light mould, and watered when 
needful. When frost comes on, the boxes are protected by 
any kind of haulm. As the salad is wanted, they are 
removed into some place having a moderately increased 
