This is the dried and roasted root of a plant allied to the dandelion, and it is found by almost unanimous testimony to be an agreeable flavourer of coffee. Dr. Hassall denounces the use of chicory, but with no sufficient reason. He states it to be "diuretic and aperient" - qualities which we declare to be in its favour, for it is the prevailing defect of our food that it is too astringent and heating, and the fact that chicory finds such general approbation we believe rests in the very qualities which Dr. Hassall condemns. We know a respectable grocer who, before legislation, took the matter up from conscientious motives, ceased to mix chicory with coffee: the immediate effect was the falling-off of his coffee trade, his customers declaring that his coffee was not so good as previously; and he was compelled again to mix chicory with it to meet their taste. Chicory is found to be "adulterated" with carrot, parsnips, and mangol-wurzel. In Dr. Hassall's papers the name of those roots are italicised, as though some dreadful disclosure lay therein. But as these roots are all of them highl uutricious and agreeable, instead of detract ig from the claims of chicory, the fasts stated rather elevate "chicory " in our estimation, and point to the probability that the roots mentioned possess qual-itics hitherto imperfectly ascertained, and worthy of further examination and de velopment. Our remarks are not merely of conjecture, they are founded upon observation and analysis.