CHICORY, OR SUCCORY 249 



I Curled-leaved Chicory. — This variety is curious from its 

 leaves being very finely cut, slashed, and curled. It resembles 

 an Endive to a certain extent. There is the more reason for 

 supposing it to be a cross between the two species as it is 

 extremely variable, the leaves being often nearly smooth, and it 

 does not appear to be quite as hardy as the other garden varieties 

 of Chicory. 



M. Jacquin, sen., who has made assiduous and successful 

 attempts to improve the Common Chicory, succeeded in estab- 

 lishing a certain number of varieties. None of them, however, we 

 j believe, are now in cultivation. 



CHIVES 



Allium Schoenoprasum, L. Liliacecs. 



French, Ciboulette, Civette. German, Schnittlauch. Flemish and Dutch, Bieslook. 

 Italian, Cipollina. Spanish, Cebollino. 



Native of Europe. — Perennial. — A plant growing in thick tufts. 

 Bulbs oval, small, scarcely as large as a hazel-nut, forming a com- 

 pact mass by the intertangling 

 of the fibrous roots ; leaves 

 very numerous, slender, and of 

 a deep green colour, resembling 

 those of a grass, but hollow, 

 like those of the Onion ; 

 flower-stems very little taller 

 than the leaves, bearing small 

 terminal clusters of violet-red 

 flowers, which are usually 

 barren. Chives are always 

 propagated by division of the 

 tufts. The best time for 

 dividing them is in March 

 or April. The plants are 

 usually grown as an edging. Chives, 

 and appear to do better that 



way than when grown in a bed. It is a good plan to take 

 them up and replant them every two or three years, as this has 

 the effect of freshening up the tufts. The leaves, when wanted 

 for table use, are cut with a knife, and seem to grow more 

 vigorously the oftener they are cut. They are used for seasoning, 

 and are much grown in British gardens, more especially in 

 the north. 



