KITCHEN-GARDEN VEGETABLES. |. 435 
by offsets. The divisions should be planted in 
small patches, 9 inches apart, and water should 
be given at planting, and subsequently till they 
take root; after that they soon spread and cover 
the ground. . The flowers ought to be gathered 
when just opened, and successively as they are 
produced; and after having been gradually and 
thoroughly dried, they may be stored like other 
herbs. 
Chervil (Anthriscus Cerefolium) (fig. 1187). 
—An annual, native of the south of Europe, 
cultivated for the leaves, which when young are 
used in salads and to flavour soups. 
The seeds may be sown either broadcast and 
lightly raked in, or in shallow drills, 8 inches 
apart, covering very lightly with mould. The 
first sowing must be made in October for spring 
use; and if a constant succession of tender leaves 
is required, successional sowings should be made 
every month from the end of February till Sep- 
tember. In summer, it should be sown in a 
shady situation, and a warm position should be 
be chosen when the weather is cooler, and when 
Fig. 1187.—Chervil (Anthriscus Cerefolium). 
consequently the plants are not so apt to run 
to seed. | 
BULBOUS-ROOTED CHERVIL (fig. 1188) (Chero- 
phyllum bulbosum).—A. hardy biennial, a native 
of South Europe, producing fusiform roots some- 
what resembling a small Parsnip, or about the 
size of an Early Horn Carrot; flesh yellowish 
white, farinaceous, rather sweet, with the flavour 
of Chervil. They are eaten boiled, and are said 
to be more farinaceous than the Potato, re- 
sembling more the Chestnut. 
The seeds should be sown broadcast or in 
drills, in any good garden soil, in August, Sep- 
tember, and October, but if later than this the 
plants will not come up till the second year. 
As the seeds often perish in the ground in 
winter, it is a good plan to stratify them soon 
after they are gathered. This operation consists 
in putting a layer of fine sand in a large flower- 
SNS 
S % Si, 
SS "4, ~ 
Fig. 1188.—Bulbous-rooted Chervil (Cherophyllum bulbosum). 
pot, then a layer of seeds, then one of sand, and 
so on alternately till the pot is full It may 
then be plunged in any spare corner, and pro- 
tected from frost; and it may thus remain till 
February or March, when it may be sown where 
intended to remain to produce the crop, cover- 
ing the seeds lightly with fine soil. ‘The roots 
will be ready to take up in July, when the 
leaves become withered. They should be kept, 
like Potatoes, in a dry dark place. The produce 
is from 60 to 70 lbs. per square pole or perch, 
or a dish from about a square yard. It is 
| therefore worthy of trial as a rarity, and it is 
doubtless capable of improvement. 
Chicory (Cichorium Intybus, fig. 1189).—A 
hardy native perennial, growing by roadsides 
and in waste places, particularly in calcareous 
soils. 
In the garden it is only grown as a salad 
plant, and as such it is not so generally culti- 
vated as it deserves. The leaves, when cut 
quite young, constitute a rather bitter but very 
wholesome small salad, much esteemed in Paris, 
but not much used in this country. When 
blanched, the leaves furnish the excellent winter 
salad known by the name of barbe de capucin. 
The large fleshy roots are cultivated on an ex- 
tensive scale for mixture with coffee, on the 
inferior sorts of which its addition effects a 
decided improvement. For this purpose the 
fresh roots are cut into small pieces, dried on a 
kiln, roasted, and ground. The leaves are also 
an excellent fodder, and are greedily eaten by 
cattle of all kinds. 
Under the name of Witloof, literally white 
leaf, a peculiar variety of Chicory has been 
much cultivated in Belgium as a salad plant, 
