REPORT ON ENDIVES GROWN AT CHISWICK. 
141 
XXII.— Report on Endives Grown for Trial by the Fruit and 
Vegetable Committee, at the Society’s Gardens, Chiswick, 
1878. By A. F. Barron. 
Endives are divided into two great classes. 
1. Curled Endive. The Chicoree frisee of the French. Leaves 
deeply cut or laciniated and curled. 
2. Batavian , or Broad-leaved. La Scarole of the French. 
Leaves broad, resembling lettuce. 
The collection was sown on July 1st, and treated in the usual 
manner for an early autumn supply. The season being favor¬ 
able, the autumn fine and open, they succeeded well, so that the 
trial was in every respect satisfactory. 
1. Curled Endives. 
1. Ever White Curled (Vilmorin). See White Curled. 
2. Fine Curled Moss (Vilmorin). See Moss Curled. A fine 
selection. 
3. Fine Curled Picpus. See Picpus. 
4. Fine de Rouen. See Stagshorn. 
5. Gloria Mundi (Minier & Co.). See Green Curled. 
6. Green very fine Curled Summer (Vilmorin). Leaves about 6 
inches long, resting close on the ground, with a broad 
fleshy midrib, the edges toothed and much curled; of a 
deep green colour. Forms very large, full hearts, which 
blanch readily and early without much tying. Crisp, 
fleshy and excellent. 
7. Green Curled (Minier & Co.). Leaves from 7 to 8 inches 
long, lying flat on the ground; very deeply cut and 
toothed; of a bright green colour. Forms large, full 
hearts, which blanch readily on being tied; somewhat 
liable to rot in wet weather. 
8. Green fine Curled Winter (Vilmorin). A good selection of 
Green Curled. 
9. Green Curled Ruffec (Vilmorin). A very good selection of 
Green Curled. 
10. Imperial Curled (Vilmorin). A variety of the White Curled, 
with broader leaves and not quite so much cut. Good. 
11. Laciniated Louviei's (Carter) (Vilmorin). Leaves short, very 
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