CHICORY. OR SUCCORY 



247 



while the leaves of the 

 Magdeburg variety are 

 undivided and stand quite 

 erect The iatter is con- 

 sidered the more productive 

 of the two. Its roots are 

 longer and thicker, although 

 not quite so regular. It is 

 not unusual to find single 

 roots of it which weigh 

 from 14 to 17 oz., and 

 which look very like dwarf 

 White Sugar Beets, such 

 as the German kinds, when 

 they are grown very close 

 together. As already men- 

 tioned, the Large - rooted 

 Chicory is often employed 

 to form \\\^Barbe-de-capucin. 



Witloof, or Large 

 Brussels Chicory. — This 

 plant may be considered 

 as a sub-variety of the 

 Magdeburg Large - rooted 

 Chicory. Its principal merit consists in the width of its leaves 

 and the great size of their ribs or stalks. When blanched in the 

 way described farther on, it forms the vegetable 

 which the Belgians call Witloof, as already 

 mentioned. As shown in the illustration, this 

 very much resembles a blanched head of Cos 

 Lettuce in appearance. 



Culture. — In order to obtain good specimens 

 of Witloof well-grown roots of the plant should 

 ilr ffWM ^^^^ ' obtain these the seed should 



vir) WM be sown in the open ground, in June, in drills 

 10 or 12 in. apart, selecting good, deep, rich soil 

 for the purpose. The plants are allowed to grow 

 on till the beginning of winter, without any 

 attention except keeping the ground free from 

 weeds, and watering when necessary. In the 

 beginning of November, the roots (which by that 

 time should have attained a diameter of from \\ 

 to nearly 2 in.) are taken up, those which have 

 divided or too narrow leaves being thrown aside, 

 ^B^usiirchicofy if ^ith, as well as any which 



(J natural size), bear several heads. The leaves of all the selected 



Magdeburg Chicory (-J natural size). 



