ENDIVE.
This is a well-known winter-lettuce. Sow from July to September, according to latitude. It should come into maturity at the time of the first smart frosts. To get beautiful, white, tender bunches, they should be tied up when the leaves are about six inches long. When frost comes, protect by covering. In very cold climates, place it in the cellar, with the roots in moist earth, and it will keep for a long time. It will not be extensively used in this country for soups and stews, as it is in Europe; and but few of the American people care much about winter-lettuce. This is the best variety of lettuce, except for those who have hot-houses and attend to winter-gardening. They will prefer the other finer varieties. There are two varieties of endive cultivated in this country: green curled, which is the most common, and used principally as a salad; the broad-leaved, or Batavian, has thicker leaves and large heads, and is principally used in stews and soups. Still another variety, called succory, which is used to some extent in Europe as a winter-salad, but is cultivated mainly for the root. It is dried and ground to mix with coffee: some consider it quite as good. This is more cultivated at the South than at the North—their winters are much better adapted to it. The medicinal virtues of this plant are nearly equal to those of the dandelion. When it is bleached, by tying or earthing up, the bitterness is removed, and the taste is pleasant; this must be done when the plants are dry, or they will rot. Plant them in a sunny place and in a light soil.