F. LAGOMARSINO & SONS, SACRAMENTO, CALIFORNIA 
25 
CHICORY 
Seed can be sown from February to October. For 
a succession of crops the seed can be sown at inter¬ 
vals. For the main winter crop the seed should be 
sown in August as, sown at this time the Chicory 
is ready for use during the fall, winter and early 
spring, at which time it is at its best and furnishes 
greens either cooked or for salads when there are 
very few other greens. Chicory is a very popular 
vegetable in Europe and in this country is used to a 
large extent by Italians. The leaves of the plants are 
used for greens, both boiled and served with French 
Dressing, and the roots are used in the same manner. 
The roots when started furnish a continuous supply of 
leaves as they can be cut off and another crop produced. 
LARGE-ROOTED MADGEBURG or COFFEE— 
The dried and prepared roots are much used as a 
substitute for coffee. The young leaves are used in 
salads and the roots when 
LARGE-ROOTED MADGEBURG OR COFFEE 
young, as well as the 
leaves, are also used 
boiled. Pkt. 5c; oz. 20c; 
y A lb. 50c; 1 lb. $1.50. 
WITLOOF CHICORY 
or FRENCH ENDIVE— 
Sub - variety of Large - 
rooted Madgeburg remark¬ 
able for the width of its 
leaves and the great size 
of its ribs and stalks. The 
roots, forced or grown in 
trenches, produce the well 
known vegetable and salad 
called in Belgium “Wit- 
loof” and in Paris “En _ 
dive.” To produce roots 
for forcing, seed should be sown in May, June or July in rows twelve to 
eighteen inches apart. In the fall the roots should be lifted, the leaves trimmed 
to within one and one-half inches of the crown, the side roots broken off 
and the roots shortened to a uniform length of about eight or nine inches. 
The roots are then placed upright in a trench about eighteen inches deep, 
setting the roots about two inches apart, and the crown at a depth of about 
nine inches below the level of the top of the trench. Fill in the trench with 
fine soil. If more rapid growth is desired cover the rows with a mulch of 
manure about one and one-half feet deep. The new tops will attain the 
proper size in from four to six weeks. Pkt. 5c; oz. 20c; y lb. 50c; 
lb. $1.50. 
RADICHETTA or BARBE DI CAPUCIN—This variety is much 
more used in the summer by Italians and others as “greens” than as 
salads. This variety is also forced and is known by the French as 
“Barbe di Capucin.” Pkt. 10c; oz. 25c; lb. 75c. 
TREVIGIANA or ROSE COLORED—We offer seed of this Chicory 
for the first time. It is one of the most popular varieties in Italy where 
it is favored above others for salads because the leaves are milder in 
flavor than others. Leaves are large, fleshy (somewhat like Batavian 
Endive), tender, crisp and of exquisi-te flavor. Pkt. 15c; */2 oz. 25c; oz. 
40c; y A lb. $1.00; lb. $3.00. 
Fertilize freely for best results. Vegetables as a rule are heavy feed¬ 
ers and the use of fertilizer on these crops insures quality vegetables 
WITLOOF OR 
FRENCH ENDIVE 
as well as heavy production. 
CHICORY, TREVIGIANA 
