THE CHICORY. 
519 
The French have a long list of varieties, 
and the following seven have been cultivated 
in this country : — 
The White Orac/ie, with very uneven 
leaves, of a yellowish green colour, acutely 
angled at the base. The whole plant is of a 
similar colour, and of rather dwarf growth. 
The Red-stalhed White Orache has leaves 
somewhat heart-shaped, yellowish green, with 
purple edges. The stem is slightly furrowed, 
and of a pale red colour, and of dwarf 
growth. 
The Green Orache, with broad rugose 
leaves, acutely angled at the base, and, with 
the stem, are of a dark green colour. The 
dwarf'est variety of all. 
The Red-stalked Green Orache has dark 
green, very rugose, slightly-curled leaves, 
angled at the base. The stem is slightly 
furrowed, of a deep red, and the veins of the 
leaves are very prominent. Grows from four 
to six feet high. 
The Lurid Orache, with pale purple leaves, 
tinged with dark green, lightish purple under- 
neath, with green veins. The leaves are 
slightly wrinkled, terminating rather acutely, 
and with sharp angles at the base. The stem 
is bright red, furrowed, with white streaks 
between the furrows. About the same height 
as the last. 
The Purple Orache has mure wrinkled 
leaves than the last, of a dull dark purple 
colour, rather blunt at the end, but sharply 
angled at the base. The stem is deep red, 
and slightly furrowed. A tall growing 
variety. 
The Med Orache has leaves of an oblong 
heart shape, slightly wrinkled, of a dark 
dingy purple on the upper surface, and much 
brighter below. Stems deep red, and slightly 
furrowed. 
In order to grow orache to perfection, 
that is, to have the leaves large, succulent, 
and tender, a piece of light rich ground 
should be selected, and prepared for sowing 
about the end of March or beginning of 
April. Sow the seed in shallow drills, from 
two to three feet apart ; and when the plants 
are two or three inches high, thin them out, 
and keep the crop clear of weeds. The 
ground should be stirred, deeply between the 
rows, and copious waterings given if the 
weather prove dry. They should be even- 
tually thinned out to about two feet apart in the 
rows ; and if a succession be wanted, the 
plants so thinned out may be transplanted, 
and will succeed the fust sowing, although 
they will not reach the same size. A second 
sowing may be made towards the end of June, 
care being taken that they do not sutler for 
want of water; as on the quickness of their 
growth, and the abundance of their food, 
depends their culinary value. In a poor soil, 
the leaves would be totally unfit for use. 
The June sowing will last during the autumn, 
until destroyed by the frost. 
THE CHICOKY. 
The varieties of Chicory, or Succory (Chi- 
coree of the French), are all derived from the 
Oichorium Intybiis of Linnaeus, a plant found 
abundantly on gravelly and chalky soils in 
various parts of Britain, and flowering during 
the autumn, producing large, handsome, bright 
blue flowers in great profusion. The wild 
plant generally grows from two to three feet 
high, but some of the cultivated varieties 
attain a height of eight and ten feet. It is a 
biennial plant, and on that account must be 
raised every year, as the roots, once forced, 
are useless afterwards. 
The use of the blanched leaves of these 
plants as a winter salad, is very common nearly 
all over the Continent, especially where the 
winters are so cold as to preclude the preser- 
vation of endive and lettuce through the 
winter, except by extraordinary means, only 
within the reach of the wealthy. In England 
the cultivation of chicory can hardly be said 
to be practised, although Mr. Uldaker pub- 
lished directions for its management so far 
back as 1818, and others have lately attempted 
to bring it into use. If once fairly tried, 
there can be little doubt of its becoming a 
favourite. Its easy culture, abundant pro- 
duce, and great use in salads, especially in 
severe winters, all combine to recommend it 
as one of the best culinary plants which lias 
been neglected in this country. 
The varieties of chicory are very numerous 
in the Continental gardens ; but so little is 
known of them in this country, that it is of no 
use to attempt a descriptive list. The Large 
ISelgian Chicory, grown there for fodder for 
cattle, and also more particularly for its roots, 
as a substitute for coffee, was introduced a few 
years ago, but is much coarser than many of 
the other varieties, which occur of nearly all 
colours, from almost white, when blanched, 
to a deep red, and also of all intermediate 
shades, blotched and striped in various ways. 
These coloured varieties make a very pretty 
addition to salads, contrasting well with the 
other ingredients. 
To produce line roots of chicory, a piece of 
rich ground should be chosen, dug deeply, or 
better trenched. About the end of June or be- 
ginning of July the seed should be sown 
thinly in drills about half an inch deep, so that 
it is not com red too much ; the drills should 
be about a foot apart, and the ground should 
be as little trodden as possible. If the weather 
prove very dry, the drills should be well soaked 
with water before the seed is sown, and the 
