I70 THE BOOK OF USEFUL PLANTS 



product of farms in many agricultural sections of 

 Europe, and recently is becoming established on a 

 profitable basis in this country. A factory is 

 always the centre of a chicory-growing com- 

 munity. 



The farmer who grows chicory near a factory 

 can get about $7 a ton for the crop. The average 

 yield is ten tons to the acre. Allowing half of the 

 gross returns for cost, which is enough, he has a 

 profit of #30 per acre clear. This estimate, based 

 upon averages carefully made from actual experi- 

 ments by farmers, should encourage timid folk 

 to embark in the new enterprise, if opportunity 

 comes their way. 



Certain turnip-rooted varieties of chicory are 

 grown as a table vegetable, to be baked or boiled 

 like turnips. Another group of varieties de- 

 veloped from wild chicory have succulent stalks 

 and tender, finely cut leaves, used for salads. 

 One must like the tang of young dandelion leaves 

 to enjoy chicory as a salad or a pot herb. Boiled 

 and served with vinegar and other seasoning, it is 

 delightful in early spring. The turnip-rooted 

 varieties are used for producing winter salads. 

 "Barbe de Capucin," and "Witloof," are two 

 chicory salads one finds all winter in any good 

 market in American cities. We have recently 



