At the. irekit time chicory i is grown for the use of its leaves 
in salads, and for its root to be used as an adulterant for coffe. 1 
The smooth, tapering root, which seems such an improved fom) 
_ in our modern varieties, is beautifully figured by Camerarius in f 
1586. The common chicory grown for salads js but the will : 
plant little changed, and with the divided leaves as figured by) 
the herbalists. The entire leaved form, with also a tendency to 
a red midrib, also occurs in nature, and may be considered & : 
the near prototype of the Madgeburg large-rooted, and of the 
red Italian sorts. The variegated chicory, the curled-leavel, 7 
and the broad-leaved may have their prototypes found in nature . 
if sought for, but at present must remain unexplained. wE 
may remark, however, that variation in nature is of very ar i 
mon occurrence, and quote from Vilmorin: that M. Jacquin ha 
fixed from the wild sort varieties, which he has named the deni- 
fine; demi-fine à feuilles jaunes ; demi-blonde, forme de laiit 
(Cae brune, forme de laitue pommee. These varieties are not 
now, however, in gardens. The common, the spotted-leare ed 
and the large-rooted were in French culture in 1826.” 
The chicory, or succory, is called, in France, chichoree sane 
chicorée amère, chicorée barbe de capucin ; in Germany, T 
bittere Cichorie ; zm Denmark, Sichorie ; in Italy, cicoria saa 
radicchio radicia ; in Spain, Achicoria amarga o agreste; in 
tugal, chicoria ; in Arabic, hinduba, Shikorieh3 Chikourich ;' 
Persia, Kasnee ;3 at Constantinople, korla’ by the Greeks; 
- Japan, 4io, tsisa§ 
1 Vilmorin, , Les Pl. Po . 
ge Dict, du — x et os es ie cues seta: Prod. of Bont 
Š 35; 12. $ Forskal, Fl. Egypt.-Arab. 
. 
(To be continued.) 
. 
