The Field and Garden Vegetables of America Part 61

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 form 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 subst.i.tute 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 quant.i.ties 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 slender; flowers nearly sessile, small, yellow, five-petaled; seeds angular, pointed, and of a greenish color,--fourteen thousand are contained in an ounce, and they retain their vitality four years.

_Soil, Propagation, and Culture._--The plant requires a light, warm soil; and should have a sheltered, sunny place in the garden. It is grown from seed sown annually. The sowing may be made in March in a hot-bed, and the plants set in the open ground in May; or the seed may be sown the last of April, or first of May, in the place where the plants are to remain. The drills, or rows, should be fifteen inches apart, and the plants five or six inches apart in the rows. No further attention will be required, except the ordinary labor of keeping the soil loose and the plants clear from weeds.

_Use._--The leaves are eaten as a salad, and are also boiled and served at table in the form of greens or spinach. They may be cut as soon as they have reached a height of five or six inches.

CORN SALAD.

Fetticus. Lamb's Lettuce. Mache, of the French. Valeriana locusta.

This is a small, hardy, annual plant, said to derive its name from its spontaneous growth, in fields of wheat, in England. It is also indigenous to France and the south of Europe.

When in flower, or fully grown, it is from twelve to fifteen inches in height. The flowers are small, pale-blue; the seeds are rather small, of a yellowish-brown color, unequally divided by two shallow, lengthwise grooves, and will keep six or eight years.

_Soil and Culture._--It is always grown from seed, and flourishes best in good vegetable loam, but will grow in any tolerably enriched garden soil. Early in April, prepare a bed four feet wide, and of a length according to the quant.i.ty of salad required; having regard to the fact, that it is better to sow only a small quant.i.ty at a time. Rake the surface of the bed even, make the rows across the bed about eight inches apart, sow the seed rather thinly, and cover about one-fourth of an inch deep with fine, moist soil. If dry weather occurs after sowing, give the bed a good supply of water. When the young plants are two inches high, thin them to four inches apart, and cut or draw for use as soon as the leaves have attained a suitable size.

As the peculiar value of Corn Salad lies in its remarkable hardiness, a sowing should be made the last of August or beginning of September, for use during the winter or early in spring; but, if the weather is severe, the plants must be protected by straw or some other convenient material.

Early in March, or as soon as the weather becomes a little mild, remove the covering, and the plants will keep the table supplied until the leaves from fresh sowings shall be grown sufficiently for cutting.

_Seed._--To raise seed, allow a few plants from the spring sowing to remain without cutting. They will grow up to the height and in the manner before described, and blossom, and ripen their seed during the summer. An ounce of seed will sow a row two hundred feet in length, and about five pounds will be required for an acre.

_Use._--The leaves, while young, are used as a salad; and in winter, or early in spring, are considered excellent. They are also sometimes boiled and served as Spinach.

_Varieties._--

COMMON CORN SALAD.

Root-leaves rounded at the ends, smooth, three or four inches long by about an inch in width. The younger the plants are when used, the more agreeable will be their flavor.

LARGE ROUND-LEAVED.

Leaves larger, of a deeper green, thicker, and more succulent, than those of the foregoing variety. It is the best sort for cultivation. The leaves are most tender, and should be cut for use while young and small.

LARGE-SEEDED ROUND. _Vil._

This is a sub-variety of the Large Round, and is much cultivated in Germany and Holland. The leaves are longer, narrower, and thinner, and more tender when eaten; but the Large Round is preferred by gardeners for marketing, as it bears transportation better. The seeds are about twice as large.

ITALIAN CORN SALAD. _Vil._

Valerianella eriocarpa.

The Italian Corn Salad is a distinct species, and differs from the Common Corn Salad in its foliage, and, to some extent, in its general habit. It is a hardy annual, about eighteen inches high. The radical leaves are pale-green, large, thick, and fleshy,--those of the stalk long, narrow, and pointed; the flowers are small, pale-blue, washed or stained with red; the seeds are of a light-brown color, somewhat compressed, convex on one side, hollowed on the opposite, and retain their vitality five years,--nearly twenty-two thousand are contained in an ounce.