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.
But the best method is found to be that of digging up the roots with double-pronged strongly-made iron forks, the blades being about 14 inches in length, and each fork, with shaft and handle complete, weighing about 8 lbs.
The plan of ploughing is liable to bring too much of the subsoil to the surface, and costs quite as much, if not more, than digging.
The advantage which is looked for in ploughing, is to ensure getting the roots up from a greater depth than can be done by digging, as a great number break off about 8 or 9 inches long, unless a boy is employed to assist the diggers, and is very careful to pull the top at the precise time that the man presses the root upward with his fork.
When dug, the tops should be neatly cut off, and the roots conveyed to the washing-house to be cleaned. Sometimes they are earthed in pits, but, generally speaking, they are taken to the washing-house immediately after being dug up.
In the former case, on the Continent, the roots, with the leaves cut off, are thrown, in heaps of from four to six feet in length, width, and height, on the surface of the ground; some straw and then some earth are put around. But generally the growers deliver the roots to the manufacturers from the latter end of August to November, by whom they are immediately dried.