t the
top, which should be left exposed to light.

_To save Seed._--In the autumn, leave a few of the best plants
unblanched; let them be about eighteen inches asunder. Protect with
stable litter; or, if in a sheltered situation, leave them unprotected
during winter, and they will yield abundantly the ensuing summer.

_Taking the Crop._--When the leaves are properly blanched, they will be
of a delicate, creamy white. When they are about a foot high, they will
be ready for use; and, as soon as they are cut, the roots should be
removed, and others brought forward to succeed them. "In cutting, take
off the leaves with a thin slice of the crown, to keep them together, as
in cutting sea-kale. When washed, and tied up in small bundles of a
handful each, they are fit for dressing."--_M'Int._

_Use._--It is used as Endive; its flavor and properties being much the
same. Though rarely grown in this country, it is common to the gardens
of many parts of Europe, and is much esteemed. The blanched leaves are
known as _Barbe de Capucin_, or "Friar's Beard."

_Varieties._--

IMPROVED CHICCORY, OR SUCCORY.

Chicoree sauvage amelioree. _Vil._

Leaves larger than those of the Common Chiccory, and produced more
compactly; forming a sort of head, or solid heart, like some of the
Endives. The plant is sometimes boiled and served in the manner of
Spinach.

VARIEGATED OR SPOTTED CHICCORY. _Vil._

This is a variety of the preceding, distinguished by the color of the
leaves, which are veined, and streaked with red. In blanching, the red
is not changed, but retains its brilliancy; while the green becomes
nearly pure white,--the two colors blending in rich contrast. In this
state they form a beautiful, as well as tender and well-flavored, salad.

IMPROVED VARIEGATED CHICCORY. _Vil._

A sub-variety of the Spotted Chiccory, more constant in its character,
and more uniform and distinct in its stripes and variegations. When
blanched, it makes an exceedingly delicate and beautiful garnish, and a
tender and excellent salad.

Either of the improved sorts are as hardy, and blanch as readily, as the
Common Chiccory.

LARGE-ROOTED OR COFFEE CHICCORY.

Turnip-rooted Chiccory.

This variety is distinguished by its long, fleshy roots, which are
sometimes fusiform, but generally much branched or divided: when well
grown, they are twelve or fourteen inches in length, and about an inch
in their largest diameter. The leaves have the for