chap, vi.] THE KITCHEN-GARDEN. 183 
they begin to rot. In wet or cold seasons 
endive is best blanched by turning a sea-kale 
pot over each root, instead of tying down the 
outer leaves. There are two distinct kinds: 
the broad leaved or Batavia endive, and the 
curled leaved, which is the most common, 
and to which the French give the name of 
chicoree. 
The true Chiccory or Succory is sometimes 
called wild endive; but the French name for 
it is harbe de capucin. It is common in cal¬ 
careous and sandy soils in different parts of 
England, where it is conspicuous from its 
bright blue flowers. Its culture is the same 
as that of endive; but it may also be treated 
as a winter salad, by being taken up in Oc¬ 
tober or November, and stacked in cellars in 
alternate layers of sand, so that the crowns of 
the plants may just appear along the ridge- 
Here, if the frost be excluded, the roots will 
soon send out a profusion of tender succulent 
leaves; which, if kept from the light, will 
also be quite blanched. 
Mustard and Cress ,—Mustard is the native 
white mustard eaten in its seed leaves; and 
cress is an annual cruciferous plant, intro- 
