2^6 Hhe Tracheal Kitchen Gardiner, 



tube, rais'd after the fame manner, and 

 apply'd to the fame ufes and purpofes 

 in all emulfions, broths, &c. 

 Of endive. The endive, endiviuniy or endivia fa- 

 tiva, may be juftly, for the reafons a- 

 bovemcntion'd, brought into this clafs; 

 there are, fay the botanifts, of this kind 

 two fpecies that books of plants take 

 notice of, and they are the endiviay or 

 intuba fativa, of Gerard, p. 282. and 

 of TarkinfoUj p. 77^. the endivia crifpa 

 of Gerard, p. 282. and of Tarkinfony 

 p. 495. the garden and curl'd endives 

 both of which arc ufed with great efteem 

 by cooks, whether Fre?ich or Englijh, 

 Of the Succory, when it is yet green, is fo 

 %Tic!or^ bitter that there are but few can eat it 

 andendive. i'^w ; yet whcn it's a little edulcerated 

 with fugar and vinegar, is by fome, efpe- 

 cially the French, Italians and Spaniards, 

 eat raw i but is more grateful to the 

 ftomach than the palate. The endive, 

 the largeft and tendereft leaves being 

 whitened and well boil'd, eat agreeably 

 tho' we generally eat them raw, and in 

 winter, as imparting an agreeable bit- 

 ternefs to fallets at that time of the 

 year. It is naturally cold, and therefore 

 * profitable for hot ftomachs, incifive and 



opening 



