THE ENDIVE. 
463 
deeply cut and crumpled leaves, and also being 
generally of a yellowish green hue in the 
whole plant. 
The Large Green Curled Endive is of 
rather upright growth, the outer leaves loose, 
and the inner ones not quite so much cut as in 
the next variety. It is a hardy sort, blanches 
well, and is not liable to rot. It is, perhaps, 
the most grown of its class in this country. 
The Small Green Curled Endive is hardly 
more than half the size of the last, the outer 
leaves growing about six or seven inches long, 
flat on the ground, and they are much cut and 
curled. It forms a close heart, and blanches 
well, coming in early ; but is liable to rot in 
wet weather. 
The Small Green Curled French Endive 
is the smallest sort of all, the leaves being very 
much cut, and lying flat on the ground. It 
forms a full heart, but is rather tender, and 
liable to rot. It blanches well under a tile or pan. 
The White Curled Endive has fine curled 
leaves, spreading flat on the ground, of a 
lighter green than any other curled Endive, 
and it scarcely forms a heart. It is tough and 
bitter when grown for winter use, and is best 
sown thick and cut young, in which way it is 
used in salads in France. 
The Green Curled Dutch Endive is some- 
thing like the Large Green Curled, but the 
leaves are broader, do not curl so much, and 
it forms a closer heart. It is a hardy sort, and 
blanches well. 
The Green Curled Italian Endive has long 
narrow leaves, regularly and deeply cut, and 
much curled, of rather erect growth, but 
blanches well, and is worth growing. 
The Long Green Curled Italian Endive is 
of upright growth, with long deeply cut leaves, 
which do not curl. The inner leaves are few 
and short, but form a good heart. It is a 
good but rather straggling sort. 
The Small Uatavian Endive has broad 
leaves, rather ragged at the edges, the inner 
ones folding one over the other so as to form 
a verj' large heart. It is of a whitish pale 
green colour, and is mild and sweet in flavour. 
It is easily blanched, and is perhaps the very 
best of the Endives. 
The Large Uatavian Endive has larger, 
broader, and more rounded leaves than the 
last, and is also of rather deeper colour. The 
inner leaves grow like the last, forming a well 
blanched heart, of good flavour. These va- 
rieties are more hardy than the curled Endives. 
The Jiroial-Lcaved. liatarian Endive has 
large, long, broad and coarse leaves, growing 
very upright, and which require tying in order 
to blanch tin? heart, which is small and loose 
without. It sports a great deal, and is not a 
good sort, belli-; of a more hitler flavour than 
some others. 
The Curled Uatavian Endive has smaller 
and narrower leaves than the last, which are 
curled, and spread on the ground, where they 
eventually form a small heart. It evidently 
closely connects the two classes of Endives. 
The Lettuce-leaved Batavian Endive has 
large, broad, pale coloured leaves, which are 
blunt, slightly ragged, and very thin. It forms 
a loose heart when tied up, but is very tender, 
and only fit for the earliest crop. 
Many other names are to be found in the 
seedsman's lists, some synonymous with the 
above, others differing more or less. A va- 
riety called the neiv transparent yellon -Endive, 
with the leaves much curled, is highly spoken 
of, and appears to be another sort connecting 
the two classes. The French possess several 
others, well worthy of attention as additions to 
our list of salads. 
The earliest crop of Endive should be sown 
about the beginning of May, in a light rich 
border. This sowing should be small, and 
additional sowings should be made in the 
beginning and middle of June, and at similar 
periods also in July, if large and regular 
successions are wanted. Scatter the seed 
thinly, and slightly rake it in, protecting it 
well from birds. If the weather prove dry, 
the seed-beds should be regularly watered. 
Keep them clear of weeds, and when the 
plants are about three inches high, transplant 
them to the most convenient spot for them to 
attain their full size. It is, of course, neatest 
and best to have them in beds by themselves, 
but this is not always practicable, and the 
ridges between the rows of celery is a very 
handy situation for them. The plants should 
be set about a foot apart from each other, and 
kept well watered until they have established 
themselves, and also if the season be a dry 
one. Fresh plantations should be made every 
fortnight, as the different seedlings become 
large enough to transplant. Keep down the 
weeds, the earth well stirred, and give all the. 
encouragement possible, by the occasional use. 
of manure water, so as to ensure a quick and 
tender growth, on which the excellence of the 
crop depends. 
By the beginning of August the earliest 
crops will be large enough for blanching. 
This may be done by tying the plants up like 
lettuce, if the leaves are long enoagh, or by 
covering each plant with a tile or garden pan, 
or by laying a light board lengthways on a row. 
This of course should be done on a fine day, 
when the plants are thoroughly dry. In the 
course of ten days or so the hearts will he 
found blanched, and fit for use. 
As the large crops for winter and spring use 
are much better planted out in beds, than stuck 
about like the earlier ones, more economical 
methods of blanching and protecting the plants 
