PARIS. 367 



not predicate any improvement in the flavour of the fruit. 

 It is called 



Poudrette 



and is neither more nor less than night-soil dried, and re- 

 duced to a powder. Poudrette, we understand, was first 

 recommended by the celebrated Parmenticr, about thirty 

 years ago, as a top-dressing for various field-crops. There 

 are now regular manufactures of it, especially at La Cha- 

 pelle, near St Denis. Mr Blaikie considers its fertilizing- 

 properties as remarkably great. It is now a good deal 

 used in kitchen-gardens, especially where vegetables are 

 raised for the Paris market, and where of course the ground 

 is constantly heavily cropped with peas, onions, haricots, &c. 

 Sometimes it is mixed with light earth, and scattered over the 

 surface of the ground. Frequently it is formed into a 

 compost with the weeds and refuse of the garden, and 

 some marly loam or light mould ; the poudrette being 

 spread on the compost-bed, in the proportion of half an 

 inch to six inches of weeds and earth. Such compost is 

 considered as well adapted for stimulating the roots of 

 fruit-trees, especially cherries, figs and vines. We may 

 remark, that solid poudrette (if the name be allowable) is 

 now prepared at London, under the title of " Clark's de- 

 siccated compost," and sold in cakes at 78. Goswell Street. 

 The offensive smell is, to a considerable degree, removed 

 by the addition of quicklime. The cakes are of course bro- 

 ken small before being applied. The poudrette of Paris is 

 kept in sacks. 



Succory. 

 In passing some small fields of succory, Mr Blaikie 

 mentioned, that he regarded the large-leaved succory as 

 merely a variety of Cichorium Intybus, improved by cul- 



