THE 
GARDEN YARD ace 
ENDIVE. 
Endive is a summer and fall crop, thriving 
at a time when it is not easy to grow lettuce 
to perfection.* It is, therefore, a good addition 
to lettuce, and its culture is largely the same, 
though endive takes longer to mature than 
lettuce does. Endive matures under proper 
care about fifty days after the seeds are sown. 
If seeds are sown in June the plants will be fit 
for table use in August or September. 
Endive requires about the same sort of soil 
as lettuce, the same tillage and the same general 
treatment. The plants should stand about 
a foot apart each way to make cultivation 
easier. It is sometimes sown in cold-frames, 
but just as often in the open field, and successive 
sowings will give successive crops, but that which 
gets its start during hot weather is not satis- 
factory. The inside leaves of the crown are 
usually blanched by tying them together near 
the tops for two or three weeks before the plants 
are ready for market. The blanched sort 
brings a better price. The disadvantages of 
blanching are that the plants fade and decay 
* NoTtE.—Fullerton says that the narrow-leaved, deeply serrated 
plant called endive in this country, in France is the chicory or 
succory known to all Americans as a roadside weed with beautiful 
blue flowers like a very open aster. 
