VEGETABLES OF THE PAUIS MAUKET. 517 



the vicinity of Paris, and among them the various Endives 

 assume a great importance. Chicoree Fine d'Ete and 

 C. Rouennaise are the best summer kinds ; C. de Meaux is 

 the large one, used in a cooked state as we use Spinach ; 

 and C. de la Passion is a very large variety, passing through 

 the winter well without protection. The Scarolle for winter 

 or autumn salad is a really noble kind of Endive, with 

 smooth leaves, a vigorous constitution, fine flavour, and 

 every good quality that such a plant should possess ; and 

 yet it is not at all sufficiently known or grown with us. 

 The best kind is the Ronde or Verte, but the Blonde is 

 also good. Of the wild Chicory there is an improved variety, 

 Chicoree amelioree, which forms little heads four inches or 

 so in diameter in early spring, and is then very acceptable 

 in a salad-loving country. By putting a cloche over stools 

 of this variety, these little heads, may be had all the winter. 

 To blanch them slightly is an improvement, but this variety 

 must on no account be employed to yield the Barbe, that 

 popular Parisian winter salad. That is simply the common 

 Chicory. It is grown in vast quantities near Paris, and 

 prepared for use chiefly in caves at Montreuil — Montreuil 

 of the Peaches. 



Of Lettuces, as of Endives, the best known are found in 

 and sent from the Paris market. The earliest is the Crepe, 

 or Petite Noire and the Gotte or Gau ; a fine variety for 

 summer use is the Blonde d'Ete; the Palatine or Laitue 

 Rousse is also a most tender and delicate variety, keeps 

 long, and is worthy of general cultivation ; and the Laitue 

 de la Passion is an excellent winter kind, that may be 

 grown without a cloche through the winter. In summer 

 and autumn the Grosse grise or Brune paresseuse is also 

 an excellent variety, forming a good heart. Of the Cos 

 lettuces, the Verte Maraichere is the one so largely grown 

 and exported for spring use, and the Blonde Maraichere is 

 the summer kind preferred and grown by the market 

 gardeners. Radishes, we need not say, are found better in 

 Paris than anywhere else. The Radish of the Paris markets 

 has lately been sent out by English houses under the name 

 of French breakfast Radish. The French name of the best 



