In 1842, Mr. McCulloch assumed the growth and consumption of chicory in the United Kingdom to be 6¾ million pounds; in 1850, from careful inquiries I instituted, I estimated the consumption then to be double that amount. Mr. Braithwaite Poole, in his “Statistics of Commerce,” published in 1852, rated the actual production of chicory-root, made into powder in England and Guernsey, then as high as 14,000 tons, worth, at 22l. per ton, 308,000l. The gradually increasing imports of foreign-grown replaces much formerly produced at home, but the changes in legislative enactments have much interfered with the consumption of chicory here, and hence the import is not so remunerative. From 1856 to 1859 the imports of foreign chicory in the root rose from 81,721 cwts. to 267,000 cwts., but there has since been a gradual decline to 45,563 cwts. in 1862. The value has ranged from 6s. to 10s. 6d. per cwt.
The largest quantity comes from Belgium, the next from Holland, and a little from Hamburg and other quarters. There are also some considerable imports of roasted and ground chicory, which is chiefly re-exported; 76,206 lbs. of chicory-powder were imported in 1862.
Roasted and reduced to powder chicory is the most universal substitute for coffee in the chief continental countries, especially in France, Switzerland, Germany, Belgium, Holland, Denmark, Russia, and other Northern States. In Germany, the ground chicory is made up into cakes, and sold in that form. Denmark and the Duchies consume about 3,000,000 lbs. annually. A few years ago the annual import of chicory-root into Hamburg was 24,600 cwts., and of ground chicory and other coffee substitutes 13,000 cwts.
Belgium exports 6,000,000 or 7,000,000 lbs. yearly. The quantity of the dried root consumed in France is about 16,000,000 lbs. a year. Formerly they were able to export 1,000,000 or 2,000,000 lbs., but now enough is not produced for home consumption. In 1860, about 10,000,000 lbs. of chicory-root was imported into France, chiefly from Belgium, and about 660,000 lbs. of chicory in powder was exported, chiefly to Algeria. Till within a few years the cultivation was carried on principally near Valenciennes, but lately manufactories have sprung up in several localities, especially at Arras, Cambray, Lille, Paris, Senlis, in Normandy, Brittany, &c. In some parts of Germany the women are becoming regular chicory-topers, making of it an important part of their daily sustenance.
SECTION II.
CULTIVATION, HARVESTING, AND PREPARATION FOR MARKET.
There are many varieties of this plant, the greater part of which have blue flowers; some are white, and others red. In Brunswick they only grow the broad-leaved, or native kind, or the small-leaved, which has long roots, and is a native of Magdeburg. The former is, however, preferred, on account of its being the richest. In Altona they grow a medium variety, which has neither very narrow nor very broad leaves. The plant thrives in all soils that will grow carrots; indeed, the mode of cultivating one is much like that of the other. The roots seem, however, to grow best upon a loamy soil, with a clayey subsoil, dry, deep, and rich. It very seldom thrives in heavy clay land, and never in sand or wet land. It requires much manure. In preparing the land deep ploughing is recommended; but, unless the soil is very deep, it is probable that subsoil ploughing will answer better. The surface must be well worked; indeed, it cannot be reduced to too fine a mould.
As the plants are a long time in coming up, generally five or six weeks from the time of sowing the seed, it is necessary that the land should be very clean, or the weeds (particularly chickweed) are liable to overtop and smother the young plants. The time of sowing varies in different districts; in the midland and eastern counties of England, the second or third week in May is considered best, for if sown earlier, many of the plants will run to seed, in which case they are called “runners” or “trumpeters,” and must be carefully dug out and destroyed when the time for taking up has arrived, because if allowed to become mixed with the bulk, they will spoil the sample. The best crops have been obtained when the seed has been sown broadcast; but the preference is usually given to drilling, the crop being more easily hoed and cleansed. The rows are generally from 9 to 12 inches apart, and about 3 or 4 lbs. of seed per acre is the quantity used.
Most of the cultivators of chicory single out the plants so as to leave spaces between them in the rows, each about 6 or 8 inches long; but there are many who do not do this, fancying that four or five small plants produce more weight of root than one large plant; the expediency of this, however, is very questionable, as it does not allow of the land being nearly so well cleaned as when the practice of singling is adopted.
In October or November, the work of taking up the roots may be commenced, and continued during the winter (if the crop cannot be previously secured), until it is finished. Although the roots penetrate a long way downwards, they become too thin below 14 or 15 inches to be useful, and the utmost care is also required in order to get up that portion of the root which will prove profitable.
In some cases chicory has been ploughed up, about 12 inches deep, with a strong cast-iron plough drawn by six horses, having men to fork each furrow to pieces with common potato-forks before a second furrow is ploughed upon it, and women and children following to pick up the roots and cut off the tops.