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THE VEGETABLE GARDEN 



forced. These roots, being very straight and regular in shape, are 

 easily arranged in the forcing heaps, and the leaves are generally 

 much larger and stouter than those of the Common Chicory. 



Uses. — The leaves 

 are used as salad, either 

 in their natural state or 

 blanched, as described 

 above. Cut into thin 

 shreds, and mixed with 

 oil and vinegar, they 

 are very largely used 

 in some countries as 

 a seasoning for boiled 

 beef. 



Red Italian 

 Chicory. — The merit of 

 this variety consists in 

 the variegations which 

 sometimes cover the 

 entire surface of the 

 to the green. On the 



Red-leaved Lombardy Chicory. 



a bronzed appearance 



leaves and g 



blanched leaves these blotches are a fine bright red, and a very 

 effective contrast. With this Chicory it is possible to have variegated 

 salads in winter, as with the blotched Lettuces and Cos Lettuces 

 during summer. 



Large - rooted Chicory. — 

 This variety is distinguished 

 by the large size of the root, 

 which is thick and straight, 

 attaining a length of 12 to 

 14 in., with a diameter of about 

 2 in. below the neck. It is 

 the kind which is employed 

 for the manufacture of " Coffee 

 Chicory." This is obtained by 

 cutting the roots into thin slices, 

 which are then roasted and 

 ground. The plant is grown 

 for this purpose chiefly in Ger- 

 many, Belgium, and the north 

 of France. There are two very 

 distinct varieties of it, named the 

 Brunswick and the Magdeburg 



Large-rooted Chicory. Brunswick Chicory (1 natural size). 



The Brunswick variety has very deeply cut leaves, divided like 

 those of the Dandelion, and more or less spreading horizontally 



