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France and Germany—than in Great Britain; and as-a cultivated plant it has three distinct applications. Its roots roasted and ground are used as a substitute for, . adulterant of, or addition to See also:

COFFEE (Fr: cafe, Ger. Kaffee)

coffee; both roots and leaves are employed as salads; and the plant is grown as a See also:

FODDER

fodder or herbage See also:

CROP (a word common. in various forms, such as Germ. Kropf, to many Teutonic languages for a swelling, excrescence, round head or top of anything; it appears also in Romanic languages derived from Teutonic, in Fr. as troupe, whence the English " crupper "

crop which is greedily consumed by See also:

CATTLE (Norman Fr. catel, from Late Lat. capitale, wealth or property, a word applied in the feudal system to movable property and particularly to live stock, and surviving in its wider meaning as " chattel " or " chattle ")

cattle. In Great Britain it is chiefly in its first capacity, in connexion with coffee, that chicory is employed. A large proportion of the chicory root used for this purpose is obtained from Belgium and other neighbouring See also:

CONTINENTAL

continental countries; but a considerable quantity is cultivated in See also:

England, chiefly in See also:

YORKSHIRE

Yorkshire. For the preparation of chicory the older stout See also:

white roots are selected, and after washing they are sliced up into small pieces and See also:

KILN (0. E. cylene, from the Lat. culina, a kitchen, cooking-stove)

kiln-dried. In this See also:

CONDITION (Lat. condicio, from condicere, to agree upon, arrange; not connected with conditio, from condere, conditum, to put together)

condition the material is sold to the chicory roaster, by whom it is roasted till it assumes a deep See also:

brown colour; afterwards when ground it is in See also:

EXTERNAL

external characteristics very like coffee, but is destitute of its pleasing aromatic odour. Neither does the roasted chicory possess any trace of the See also:

ALKALOID

alkaloid See also:

CAFFEINE, or THEINE (1.3.7 trimethyl 2 . 6 dioxypurin)

caffeine which gives their See also:

PECULIAR

peculiar virtues to coffee and See also:

TEA (Chinese cha, Amoy dialect t€)

tea. The fact, however, that. for over a See also:

HUNDRED

hundred years it has been successfully used as a substitute for or recognized addition to coffee, while in the meantime innumerable other substances have been tried for the same purpose and abandoned, indicates that it is agreeable and harmless.

It gives the coffee additional colour, bitterness and See also:

BODY

body. It is at least in very extensive and See also:

general use; and in Belgium especially its infusion is largely drunk as an See also:

INDEPENDENT

independent beverage. The blanched leaves are much esteemed by the See also:

French as a See also:

winter See also:

SALAD (Med. Lat. salata, salted, pickled, salare, to sprinkle with salt)

salad known by the name of Barbe de capucin. When intended for winter use, chicory is sown in May or See also:

JUNE

June, commonly in drills, and the See also:

PLANTS

plants are thinned out to 4 in. apart. If at first the leaves grow very strong, they are cut off, perhaps in the See also:

MIDDLE

middle of See also:

AUGUST (originally Sextilis)

August, about an inch from the ground, so as to promote the See also:

PRODUCTION (Lat. productionem, from producere, to pro-duce)

production of new leaves, and check the formation of flower-stems. About the beginning of See also:

OCTOBER

October the plants are raised from the border, and all the large leaves cut off; the roots are also shortened, and they are then planted See also:

PRETTY

pretty closely together in boxes filled with See also:

rich See also:

LIGHT

light See also:

MOULD

mould, and watered when needful. When See also:

frost comes on, the boxes are protected by any See also:

KIND (O. E. ge-cynde, from the same root as is seen in " kin," supra)

kind of See also:

LITTER (through O. Fr. litere or litiere, mod. litiere from Med. Lat. lectaria, classical lectica, lectus, bed, couch)

litter and haulm. As the salad is wanted, they are re-moved into some See also:

PLACE (through Fr. from Lat. platea, street; Gr. IrAar6s, wide)

place having a moderately increased temperature, and where there is no light. Each See also:

box affords two crops of blanched leaves, and these are reckoned See also:

fit for cutting when about 6 in. long. Another mode of obtaining the See also:

young leaves of this plant in winter is to sow seeds in a See also:

bed of light rich mould, or in boxes in a See also:

HEAT (0. E. haktu, which like " hot," Old Eng. hat, is from the Teutonic type haita, hit, to be hot; cf. Ger. hitze, heiss; Dutch, hitte, heet, &c.)

heat of from 550 to 6o°, giving a See also:

GENTLE (through the Fr. gentil, from Lat. gentilis, belonging to the same gens, or family)

gentle watering as required. The leaves will be fit to be cut in a fortnight after See also:

SOWING (from "to sow," O. Eng. shwan, cf. Du. zaaijen, Ger. saen, &c.; the root is seen in Lat. severe, cf. "seed")

sowing, and the plants will afford a second crop. In Belgium a variety of chicory called Witloef is much preferred as a salad to the French Barbe de capucin.

The seeds are sown and the plants thinned out like those of the See also:

ORDINARY (med. Lat. ordinarius, Fr. ordinaire)

ordinary sort. They are eventually planted in light See also:

SOIL

soil, in See also:

SUCCESSION (Lat. successio, from succedere, to follow after)

succession, from the end of October to See also:

FEBRUARY

February, at the bottom of trenches a See also:

FOOT

foot or more in See also:

DEPTH

depth, and covered over with from z to 3 ft. of hot See also:

STABLE

stable manure. In a See also:

month or six See also:

WEEKS, EDWIN LORD (1849-1903)

weeks, according to the heat applied, the heads are fit for use and should be cut before they reach the manure. The plants might easily be forced in frames on a mild hot-bed, or in a See also:

MUSHROOM

mushroom-See also:

house, in the same way as See also:

sea-kale. In Belgium the fresh roots are boiled and eaten with See also:

BUTTER (Lat. butyrum, Gr. 0obrvpov, apparently connected with $ous, cow, and rvpbs, cheese, but, according to the New English Dictionary, perhaps of Scythian origin)

butter, and throughout the Continent the roots are stored for use as salads during winter. See also ENDivs (Cichorium endivia).

End of Article: CHICORY

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