Chicory. Chicory is usually obtained from the roots of the wild endive [chicorium Intybus, Linn.) It is not the same plant the common dandelion (taraxacum but belongs to the same family. The dandelion possesses similar properties, but its roots are not so large, and, consequently, not so well adapted for the uses to which chicory is applied. The wild endive may be found growing by the road-side, upon dry stony places. Its roots may be laid up in winter in a warm cellar, and if preserved from the frost, will soon send out a crop of blanched leaves, from which a salad for the table maybe obtained. For this purpose it is often taken on ship-board ; the roots are put into a cask, with sand, the sides of the cask being pierced with numerous holes, the leaves make their way through. A common, loosely-made hamper will do as well as a cask. This method of forcing is extensively carried on in France, where the salad is much esteemed.