316 



JOUBNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



chicory, is derived from the variety with broader leaves. M. H. L. 

 de Vilmorin remarks, "It is noticeable that in all leaves developed 

 in darkness the rib seems to attain its normal size, while the leaf- 

 blade itself is greatly reduced in breadth. This fact is particularly 

 striking in Witloof , where the head seems to be made up almost entirely 

 of the imbricated leaves." He adds, "The eatable part of Witloof is 



Fig. 94.— Wild Endive. 



4 to 5 inches long, not quite 2 inches across, in the shape of the head 

 of a small cos lettuce; it is almost pure white, very solid and firai." 



Messrs. Sutton's ' Combination ' or Christmas Salad has the interior 

 leaves runcinate and the outer entire, forming a combination of Barhe 

 de Capucin and Witloof. 



Endive, notwithstanding its being blanched, retains a good deal of 

 its bitterness. " It contains in 100 parts: 94 of water, 1 of albu- 

 minoids, 1 of sugar, 2 of starch, &c., and 0.8 of mixed matt-er, " so 

 that it has no nutrient value of any consequence. 



Cucumber. 



Cucumis sativus is now believed to be the cultivated form of 

 C. Hardwickii, Eoyle, wild fromi Kumoon to Sikkim. It has been 

 cultivated in India for some three thousand years, and spread west- 

 wards. The Greek name was silmos. Pliny describes the Italian 

 fruit as " very small," probably like our " gherkin "; the same form 

 * Sahidings (Journal E.H.S., 1890, Maith 25, p. 260). 



