THE CULTIVATION OF THE LETTUCE. 



when we examine the extensive geographical range of the family in a state of nature, 

 and it is most likely that each country where it was anciently cultivated, has had its 

 distinct type. This is partly proved by the difference of hardiness that exists be- 

 tween the different classes, and other peculiarities, even at the present day ; and 

 the time has not long gone by when the distinction was much greater, on account 

 of the lesser number of sorts that then existed. 



The genus Lactuca, from the Latin word lac, from the milky juice with which 

 it abounds, belongs to the very numerous natural order Compositse, and was arranged 

 by Linnaeus in his nineteenth class, Syngenesia, and first order Squalls ; there 

 are aboriginal representations in various parts of the Eastern and Western hemis- 

 pheres. 



In a normal condition some of the species are poisonous, but as we have the va- 

 rieties in cultivation, they are cooling and comfortable to the stomach if taken in 

 moderation, notwithstanding which, if eaten to excess, they will produce drowsiness 

 and a lethargic feeling. The dried juice furnishes a mild form of opium, which 

 may be given to advantage in disease, when that made from the poppy could not be 

 administered. 



The Lettuce is divided into two classes, viz : Cahbage and Cos; the outside leaves 

 of the former spread out flat on the ground, and the inner ones incurve upwards so 

 as to form a solid head, the inside of which, from the compactness and exclusion of 

 light, become tender and free from bitterness; while the latter is more upright, and 

 requires the leaves to be tied together near the top some two weeks before use. In 

 temperate and cool latitudes some sorts of Cos do well, are of very superior flavor, 

 and grow large, but with us they are not hardy enough to bear the winter, and 

 sprout up for seed too soon in summer, which makes it necessary to adopt the cab- 

 bage varieties. The following descriptive list contains some of the best kinds in 

 cultivation. 



Hardy Green or Hammersmith — Small, close, and solid head, leaves bright green, 

 very hardy, good for winter. 



White or Curled Silesia — Heads well, leaves whitish yellow, curled and cut on 

 the edges, crisp, and good flavored. Best for summer, as it stands the heat well. 



Malta Cahbage or Drumhead — Large, close head, leaves whitish green; tender, 

 crisp, and sweet flavored. A fine Lettuce for spring and fall use. 



Uarlt/ White Ca^age or Butter — Yellowish green, does not head close, but a 

 good sort for forcing. 



Loco Foco — Large, green, and like in leaf to Silesia, suitable for winter, being 

 hardy. 



Brown Dutch — Close head, leaves brownish green, good flavor, and very hardy 

 for winter. 



When fancy leads that way, the Brown Bath, and Paris Cos, are about the two 

 best of the class. The former is hardy and fine flavored, but the latter will stand 

 the heat of summer better. 



The Lettuce delights in a mellow and rich soil, and if the best quality be required, 



