m of those of the
Common Chiccory, but are larger, and more luxuriant.

Though the variety is generally cultivated for its roots, the leaves,
when blanched, afford a salad even superior to some of the improved
sorts before described.

Vilmorin mentions two sub-varieties of the Large-rooted or Coffee
Chiccory; viz.:--

BRUNSWICK LARGE-ROOTED.

Roots shorter than those of the Magdebourg, but of greater diameter;
leaves spreading.

MAGDEBOURG LARGE-ROOTED.

Roots long, and comparatively large; leaves erect.

After several years' trial, preference was given to this variety, which
proved the more productive.

_Sowing and Cultivation._--For raising Coffee Chiccory, the ground
should first be well enriched, and then deeply and thoroughly stirred by
spading or ploughing. The seeds should be sown in April or May, in
shallow drills a foot apart, and the young plants thinned to three or
four inches apart in the rows. Hoe frequently; water, if the weather is
dry; and in the autumn, when the roots have attained sufficient size,
draw them for use. After being properly cleaned, cut them into small
pieces, dry them thoroughly in a kiln or spent oven, and store for use
or the market. After being roasted and ground, Chiccory is mixed with
coffee in various proportions, and thus forms a pleasant beverage; or,
if used alone, will be found a tolerable substitute for genuine coffee.

The roots of any of the before-described varieties may be used in the
same manner; but as they are much smaller, and consequently less
productive, are seldom cultivated for the purpose.

It is an article of considerable commercial importance; large quantities
being annually imported from the south of Europe to different seaports
of the United States. As the plant is perfectly hardy, of easy culture,
and quite productive, there appears to be no reason why the home demand
for the article may not be supplied by home production. Of its perfect
adaptedness to the soil and climate of almost any section of this
country, there can scarcely be a doubt.

* * * * *

CORCHORUS.

Corette potagere, of the French. Corchorus olitorius.

An annual plant from Africa; also indigenous to the West Indies. Stem
about two feet high, much branched; leaves deep-green, slightly toothed,
varying in a remarkable degree in their size and form,--some being
spear-shaped, others oval, and some nearly heart-shaped; leaf-stems long
and slende