= SS a a a td eA Pe nt ps ne a ch 
pa ee en a 
| 
kind on thorough-drained land after the expe- 
rience of Yester.” 
SUBTURF PLOUGH. See Proven. 
SUBULARIA. See Awnwort. 
SUCCISA. See Dzvit’s-Brr. 
SUCCORY, or Cutcory,—botanically Cicho- 
rium. A genus of blue-flowered, herbaceous 
plants, constituting the type of a suborder of 
Composita. All its florets, both of the disc and 
of the ray, are hermaphrodite; its involucre is 
surrounded with scales or smaller leaflets; its 
receptacle is almost or altogether naked; and 
its pappus is sessile, scaly, and shorter than the 
pericarp or seed-vessel. The suborder called 
Cichoraceze comprises seven tribes or groups, 
represented by the genera hieracium, cichorium, 
leontodon, scorzonera, lactuca, hypocheris, and 
catananche. See the article Composirm. One 
species of the succory genus grows wild in Bri- 
tain, four have been introduced from other coun- 
tries, and two more are known; but only the 
indigenous species and one of the introduced 
species possess any economical interest, — and 
both of these are slightly noticed in the article 
ENDIVE. | 
The common or wild succory, Cichorium inty- 
bus, is an indigen of poor gravelly lands, particu- 
larly about the edges of fields, in both England 
and Scotland. .Its roots are rather thick and 
fleshy,—and, in some of the cultivated varieties, 
long and bulky; its stems are branching, and 
naturally about two feet high,—but, in the cul- 
tivated varieties, from four to eight feet high, 
and even more; its leaves are naturally oblong- 
lanceolate and runcinate,—but, in the cultivated 
varieties, though generally more or less hairy 
and runcinate, with lobes hooked back, are 
diversified in shape and in shades of colour; and 
its flowers are numerous and sessile, and grow in 
pairs, and have a blue colour and a dandelion- 
like form, and bloom from June till August. 
The varieties are numerous; but few or none 
seem to possess much permanency when raised 
from seed; and one of the most distinct is a 
large-rooted kind which the French grow as a 
substitute for coffee, and call Chiccoree a cafe. 
Succory has long been cultivated in Belgium, 
France, Germany, Italy, and other parts of Con- 
tinental Europe as a substitute for coffee. Its 
roots are used for this purpose; and, when dug 
up, are cut in pieces, kiln-dried or roasted in 
revolving iron cylinders, and then ground into 
powder in mills. About one-fifth of the whole 
weight is lost by roasting; and about 3 per cent. 
of butter is commonly added to improve the con- 
sistence and flavour. 
tensively used by grocers for mixing with coffee; 
and not only is it innoxious, but it is even pre- 
ferred to genuine coffee by persons who have 
become accustomed to it; so that the use of it 
by grocers is scarcely an adulteration, beyond 
the undue price they charge for it; and even 
the succory powder itself is frequently adulter- 
SUCCORY. 
—— 
The powder is very ex- 
Or 
oe 
ated with roasted pease, roasted beans, roasted 
damaged corn, and other similar substances, 
aided by a little Armenian bole or Venetian red 
as a colouring agent. Large quantities of the 
root began about the year 1835 to be imported into 
England ; and so much as about 5,000 tons a-year 
was supposed to be brought from Belgium alone. 
—The leaves of succory, particularly when freed 
from a portion of their bitterness and harshness 
‘by blanching, have been much used in various 
parts of the Continent, and were formerly used, 
by the Romans, in a culinary way; and they also 
possessed at one time some medicinal reputation 
for their action on the stomach and the bowels. 
—The whole herbage is highly esteemed through- 
out large tracts of the Continent and in some 
parts of England, for the purposes of forage; but 
though frequently and urgently recommended to 
the attention of British and Irish farmers and 
cottiers, particularly for the feeding of cattle 
and swine, it continues to lie under a degree of 
general neglect in this country which is grossly 
inconsistent with its merits and altogether un- 
accountable. The well known Arthur Young 
brought seed of it from France in 1788, and 
grew it extensively on his farm, and declared, in 
the Annals of Agriculture, that “ on various sorts 
of soil, there is no plant to rivalit ;” and Mr. Gorrie 
of Annat says, “I have paid some attention to the 
culture and comparative merits of various agri- 
cultural plants,—prickly comfrey and the yellow 
day-lily among the rest; yet I have found the 
culture of chicory easiest and cheapest in the 
outset, and also very decidedly most profitable 
as a perennial crop,—it yielding nearly double 
of nutritive matter as green food in summer, 
from the same breadth of ground, to any other 
plant with which J am acquainted. * * On 
waste corners, near large towns, no plant culti- 
vated in this climate will bring the cow-feeder 
nearly an equal return with chicory. It should 
also hold a prominent, place in the garden of 
every cottager in the kingdom, whether to be 
used as coffee by the family, or as green food by 
the cow or pig. Were its culture general in Ire- 
land, it would soon prove of more substantial 
advantage to the labouring classes in the Emer- 
ald Isle than many of the political panaceas of 
the day.” In the only known instance of its 
being tried in mixture with clover and ryegrass 
for artificial pasture precurrently to the full 
growth of the natural grasses, in Scotland pre- 
vious to the publication of the “General Re- 
port,” it vegetated satisfactorily, and was relished 
by the live stock, and continued to grow vigor- 
ously through the third year of the ley; and 
since it did well in such a way, so far north, it 
may right cordially commend itself as a general 
forage plant, on suitable soils, in all districts of 
the more southerly parts of the kingdom. 
The proper cultivation and management of 
succory for the purposes of forage in Britain, 
yare described as follows by Mr. Lawson :-—“ It 
