230 



gaudexixg fob the south. 



fried in batter. They are not commonly liked at first, 

 but after a few trials become very agreeable to most 

 tastes, and are esteemed a delicacy. They are fit for use 

 when some two or three inches in diameter, and continue 

 so until the seeds begin to change color. They are not 

 unwholesome, but cannot be very nourishing, as they con- 

 tain a very large proportion of water. Before frying, 

 they should be cut in slices a quarter to a half of an inch 

 thick, and piled on a plate with alternate layers of salt, 

 in order to remove the acrid taste. 



ENDIVE.— ( Ciclwrium Endivia.) 



Endive is a hardy annual, a native of China and Japan ; 

 first cultivated in England in 1548. The root leaves are 

 numerous, large, sinuate, toothed, and smooth. The stem 

 rises about two feet high, producing generally blue 

 flowers. The best varieties are : 



Large Green-Curled,— A fine, hardy variety, with long, 

 beautifully curled leaves. It is the best for salads. 



Broad-leared Batarian has thick, plain, or slightly 

 wrinkled foliage. It is principally used for cooking, and 

 making a larger head is preferred for stews and soups, 

 but is not much used for salads. 



White-flowered Batariail is a new variety which blanch- 

 es very white and tender; flowers white. These two 

 sorts are also called Scaroles. Besides the above, there 

 is another species, chicory or succory ( C. Intybus,) a 

 good deal used as a winter salad in Europe, but it is 

 mainly cultivated for the root, which is dried and ground 

 for the purpose of adulterating coffee. It is a hardy per- 

 ennial, which in many places is a common weed. 



