THE CHAYOTE.

The chayote suggests the cucumber rather than any other of the cultivated plants of the same family, but is a larger and more vigorous plant, climbing widely by means of numerous branched tendrils. When grown under ordinary garden conditions the cultural requirements of the chayote may be said to be two in number: (1) A somewhat sheltered situation and (2) something to climb upon. While the vine will not refuse to grow without these advantages, the results will not be satisfactory. Like many climbing plants, the chayote is very susceptible to injury from the wind, while, unlike many Cucurbitaceae, it does not seem to take kindly to creeping upon the ground, at least in the Tropics. In the different parts of the world the chayote has been found to grow upon a great variety of soils, though it is generally considered to thrive best in a loose sandy or loamy substratum, providing sufficient humus or other fertilizing material be at hand. Although it has been found possible to secure plants from the seed when planted alone, or even from the embryo when carefully extracted from its seed coats, it is the universal practice to plant the entire fruit. The fruit should be gathered before fully matured, because of the tendency to germinate. It is like the cucumber, edible at any stage of growth, and may be picked when large enough. The chayote is a good shipper and may be shipped in bulk in vegetable crates, wrapped and well packed; cold storage will not be necessary.—(Dept. Ag., Div. of Botany 28; P. Rico A. E. S. 7).

CHERVIL.

Under the name of chervil two distinct plants, known as salad chervil and the turnip-rooted chervil, are cultivated. The seeds of the salad chervil are sown in spring and the crop will thrive on any good garden soil. The seeds of the turnip-rooted chervil should be sown in the early autumn, but they will not germinate until the following spring. The edible part of this plant is the root, which somewhat resembles the carrot and is used in the same manner. The leaves are used the same as parsley for garnishing and in flavoring soups.—(F. B. 255.)

CHICORY.

Chicory is grown for two or three purposes. The root of this plant is the common adulterant of coffee, and large quantities are used for this purpose. The commercial growing of chicory is confined to a few sections, as the crop will not thrive on every kind of soil. A deep, rich loam, without excessive amounts of clay or sand, is desirable, and soil that is not too rich in nitrogenous matter is best suited to the production of roots. The roots are frequently placed in soil under a greenhouse bench or in a warm cellar and covered with a foot or more of straw, or with a light covering of straw and then several inches of warm manure. Under this covering the leaves will be formed in a solid head, which is known on the market as witloof. Chicory has run wild in some parts of the country and is considered a bad weed. The handsome blue flowers, which are borne the second season, are very attractive. As a pot herb chicory is used like spinach, but the leaves should be boiled in two waters to remove the bitter taste. As a salad the roots are dug in the autumn and planted in cellars or under a greenhouse bench, where they produce an abundance of blanched leaves, which are eaten raw. The blanched leaves are also boiled and used as greens.—(F.B. 255; U. Idaho E. S. 10.)

CHILE.

The chile is used in many different ways and it is quite an important article of food among the Spanish speaking population in the Southwest and in Mexico. It is eaten both in the green and ripe state. It may be grown on ridges or in level plats. The former method is the more common in New Mexico. In the spring after the ground has been plowed and leveled (the plowing of the land can be done in the fall or winter) and just a little before planting the ridges are made. These ridges may vary in height from 8 to 12 inches. It is better to irrigate the ridges before planting, though this is not always done. The object of irrigating before planting is to get the water mark on the side of the ridges and to settle the newly plowed soil somewhat. As soon as the soil is dry enough so it can be worked, which is generally from four to seven days, the seed is planted usually on one side of the ridge and just above the water mark. The seed is planted by hand in hills about every two feet in the row. The chile does not stand freezing weather, though it will stand a little more cold than tomatoes. For the convenience of intending chile growers the following table which gives the number of hills per acre at different distances has been prepared:

Number of
Distance. Hills per Acre.
3½ feet between rows× 2 feet in the row 6222
3½ feet between rows× 2½ feet in the row 4978
4 feet between rows× 2 feet in the row 5445
4 feet between rows× 2½ feet in the row 4356

Planting.—The seed is planted on the side of the ridge, when the ridge method is practiced. The southern exposure of the ridge is always preferable since this is usually warmer and the germination, other factors being uniform, is quicker. If level culture is practiced there is no choice of exposure. Whatever method of planting is followed care should be taken not to bury the seed too deeply. As a general thing the seed should not be deeper than three-fourths of an inch to an inch and a half. Shallower planting, if the moisture is kept normal, will give quicker and better germination. More seed is required per acre when the planting is done by hand on the ridges than when it is drilled with a garden drill in plats.