CHICORY, 
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1'hotographcd and L\py> ighted by J . C. <S J Co. 
FORCED HEADS OF CHICORY. 
It is only on the Continent one can appreciate the delicate piquancy attached to salads, 
as they seem to understand them better than we do here. Chicory is a leading ingredient in 
French salads, and the plant is so easily cultivated that it should be more popular here. The 
seed is sown in late spring, in a sheltered position on a nice soil, very similar to Carrots, the plants 
thinned out to about 9 inches apart and left to grow on until the end of the summer, when the 
growth will die down, leaving a root somewhat like a Parsnip. These are taken into a shed and 
kept in a heap of soil away from frost, and transferred to a hothouse when needed to produce 
their blanched heads during winter. They may also be grown in boxes as described in the 
article upon Seakale culture {see page 187). 
Price of seed, 6d. and Is. per packet. 
237, 238, & 97, High Holuorn, London. — 1904. 
