THE 
GARDEN YARD 146 
vation it is better to grow a new lot of plants 
each year. When wanted for winter use, the 
strong roots are taken up in the fall, and buried 
in a sloping direction in a pit or cellar, with the 
crown of the plant showing an inch or so above 
the sand or earth. The growing-place must be 
kept dark, and in a few weeks the small, prized 
leaves begin to show. When chicory plants are 
covered, crowns and all, with about two feet 
of manure, they develop heads resembling let- 
tuce heads. The young, tender roots of chicory 
are eaten as beets or carrots are, while the dried 
root is extensively used in place of coffee. 
This accounts for the increased area devoted 
to chicory in this country of recent years; it 
is less injurious to the nerves than coffee. 
CRESS. 
There is a delicate “bite”? and piquant 
flavor to cress, that makes it a favorite for salads 
and for garnishings. Of the three kinds in 
general use, the water-cress is probably the best 
liked, but to bring it to perfection it is necessary 
to have a running brook of clean, cool water. 
To grow it in a drain is a good way to get ty- 
phoid fever. It is a perennial, and readily 
propagates itself when once it has got a start, 
while the grower can increase its spread by 
