75 
In reply to a question from William Aldam, Jun., Esq., 
Mr. Haywood said, that from an analysis he had made, he 
had come to the conclusion that if fifty tons of marl were 
placed on the lands in the Lincolnshire wolds, it would be 
washed away in about fifty years. At all events they would 
not find a larger quantity than was contained in the ordinary 
primeval soils which had not been cultivated at all. 
ON THE GROWTH AND MANUFACTURE OF CHICORY. BY 
GEORGE WILKINSON, ESQ., OF BROOM HALL, NEAR 
SHEFFIELD. 
Mr. Wilkinson commenced by describing the class, order, 
and character of the plant from which chicory was usually 
made ; and observed, that its growth and manufacture was a 
subject which had recently attracted great attention, both 
from Parliament and the public in general ,* and as it was a 
production which was used to a very large extent in this 
country as a condiment with coffee, its consideration was a 
matter of no inferior importance. There were several species 
of chicory, but the one most cultivated in this country was 
the Cichorium Intybus, which also grows wild in the high 
roads and fields in the chalk districts of England. 
Many had heard of the name of chicory, but compara- 
tively few had either seen or tasted the plant. Having 
exhibited a specimen of chicory which had been grown at 
Attercliffe, he said, it might probably be asked, Why a 
plant containing such a large amount of succulent matter 
or herbage, should not be more extensively cultivated for 
the food of cattle ? and on that point he would refer them 
to the facts which the late Mr. Martin had detailed at 
length respecting its agricultural properties. 
The use of the pulverized root, as a mixture with coffee, 
first originated in Germany, and it was thence that the 
