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 a slightly larger proportion of digestible carbohydrates and a much larger proportion of fat. Its dietetic value, however, is not notably different from that of the cabbage.

Celery.—One of the most important vegetables upon the table in this country is celery. The botanical name of celery is Apium graveolens L. The French name is celeri; German, Sellerie; Italian, sedano; Spanish, apio.

Celery is indigenous to Europe. It is eaten in its young state, and is most valued when the stalks are bleached. This is accomplished by hilling up the earth around them or protecting them from the light by boards or otherwise. Kept in the dark in this way the green color fades and the stalks becomes more crisp and brittle. There is a number of varieties of celery, and these are chiefly due to the different methods of cultivation. Celery is not only eaten raw but also stewed and is a common constituent of soup. Celery seeds are supposed to have not only a condimental but a medicinal value.

Chicory.—The botanical name of chicory is Cichorium intybus L. In French it is called chicorée sauvage; German, wilde or bittere Chichorie; Italian, cicoria selvatica; Spanish, achicoria amarga o agreste.

The wild chicory is used chiefly, even in its cultivated state, for salad purposes, the roots not being of any value on account of their smallness. The chicory, however, develops under cultivation a large root like the carrot or turnip, and this variety of chicory is used chiefly on account of the roots, which, when they are roasted properly, are highly prized as a substitute for coffee. The common wild chicory has been used from time immemorial as a salad. The leaves have rather a bitter taste and are more highly prized for salad purposes when mixed with lettuce or other leaves which have a less pronounced flavor. The variety of chicory of which the roots are used as a substitute for coffee is known as "Brunswick chicory," or Magdeburg large-rooted chicory.

Composition of the Root.—

Water,                                                79.20 percent Ash,                                                   1.11    " Sugars,                                                  .60    " Inulin,                                               14.00    " Fiber,                                                  1.29    " Protein and undetermined,                              3.50    "

Starch does not appear to be among the carbohydrates in chicory but inulin takes its place. In this respect chicory resembles the artichoke in its composition.

Roasted Chicory.—When chicory is used as a substitute for coffee or as a substance added to coffee it is roasted, and its composition is thus materially changed, as is represented by the following data: