In our country we know chickory simply as a root used in the adulteration of ground coffee. In Europe they use both the roots and leaves as ingredients in salads, and the demand for them has induced as many varieties as we have of peas or cabbages. In looking over the catalogue of Messrs. Vil-morin, Andrieux & Co., of Paris, we note that one whole page of their closely printed catalogue is devoted to varieties of chicory. Considering how hardy the plant is, and how much Americans value salads it might be well to try these more extensively ' than they have been. We give with this an illustration of one which they seem to speak highly of under the name of Witloef, or great chicory root of Brussels.