In 1842, Mr. McCulloch assumed the growth and consumption of chicory in the United Kingdom to be 6¾ million pounds; in 1850, from careful inquiries I instituted, I estimated the consumption then to be double that amount. Mr. Braithwaite Poole, in his “Statistics of Commerce,” published in 1852, rated the actual production of chicory-root, made into powder in England and Guernsey, then as high as 14,000 tons, worth, at 22_l._ per ton, 308,000_l._ The gradually increasing imports of foreign-grown replaces much formerly produced at home, but the changes in legislative enactments have much interfered with the consumption of chicory here, and hence the import is not so remunerative. From 1856 to 1859 the imports of foreign chicory in the root rose from 81,721 cwts. to 267,000 cwts., but there has since been a gradual decline to 45,563 cwts. in 1862. The value has ranged from 6s. to 10s. 6d. per cwt. The largest quantity comes from Belgium, the next from Holland, and a little from Hamburg and other quarters. There are also some considerable imports of roasted and ground chicory, which is chiefly re-exported; 76,206 lbs. of chicory-powder were imported in 1862. Roasted and reduced to powder chicory is the most universal substitute for coffee in the chief continental countries, especially in France, Switzerland, Germany, Belgium, Holland, Denmark, Russia, and other Northern States. In Germany, the ground chicory is made up into cakes, and sold in that form. Denmark and the Duchies consume about 3,000,000 lbs. annually. A few years ago the annual import of chicory-root into Hamburg was 24,600 cwts., and of ground chicory and other coffee substitutes 13,000 cwts. Belgium exports 6,000,000 or 7,000,000 lbs. yearly. The quantity of the dried root consumed in France is about 16,000,000 lbs. a year. Formerly they were able to export 1,000,000 or 2,000,000 lbs., but now enough is not produced for home consumption. In 1860, about 10,000,000 lbs. of chicory-root was imported into France, chiefly from Belgium, and about 660,000 lbs. of chicory in powder was exported, chiefly to Algeria. Till within a few years the cultivation was carried on principally near Valenciennes, but lately manufactories have sprung up in several localities, especially at Arras, Cambray, Lille, Paris, Senlis, in Normandy, Brittany, &c. In some parts of Germany the women are becoming regular chicory-topers, making of it an important part of their daily sustenance. SECTION II. CULTIVATION, HARVESTING, AND PREPARATION FOR MARKET.