By Mr. Andrew Mathews. 



135 



3. Small Batavian Endive. 



Scarole petite. 

 Scarole courte. 

 Scarole ronde. 



The seeds of this and the other French kinds were received 

 from M. Vilmorin, of Paris. Its leaves are whitish green, 

 broad, of a moderate length, and slightly ragged at the 

 edges ; the inner ones are numerous, and turned over like a 

 hood (cucullate) at the end, forming a larger head than any of 

 the other kinds. This is certainly the best of the Endives, 

 and a valuable addition to our winter salads ; it blanches with 

 little trouble, and is mild and sweet, without being bitter. 



4. Large Batavian Endive. 



Scarole grande. 

 Scarole de Hollander 



This diners from the preceding only in the size and 

 shape of its leaves, which are broader and more rounded ; 

 they are a little darker, but yet pale ; the inner ones are 

 turned over like the preceding, though not so regularly, but 

 form a large and well blanched heart of good flavour. 

 Both these will blanch perfectly, if a mat is laid over them, 

 and they do not require to be tied up. They appear hardier 

 than the Curled Endives. 



5. Lettuce-leaved Batavian Endive. 

 Scarole d feuille de Laitue. 

 Scarole Blonde. 

 White Batavian Endive. 

 New Batavian Endive. 

 The leaves are large, broad, and obtuse, very slightly 



