152 THE KITCHEN- GARDEN. [CHAP. VI. 



and include lettuces, endive, small salads, celery, 

 &c. It is somewhat remarkable that nearly all 

 these were known to our ancestors, and were in 

 common use at British tables dressed much as 

 we dress them now, while the potato was yet 

 unknown, or only eaten as a sweetmeat stewed 

 with sack and sugar. 



The Lettuce is said to have been introduced 

 in 1562, but from what country is unknown. 

 There are numerous varieties, but they may be 

 all referred to two kinds: the Cabbage Lettuces, 

 which grow flat and spreading; and the Cos 

 Lettuces, which grow compact and upright. 

 The Cabbage Lettuces are most generally used 

 in winter, and the Cos Lettuces grown at that 

 season have generally brown leaves ; but a new 

 green winter Lettuce (the Green Winter Roman 

 Lettuce) was exhibited at a meeting of the 

 Horticultural Society of London in November, 

 1850, which had the colour and appearance of 

 the Cos Lettuces usually grown in the spring. 

 A very remarkable lettuce was also introduced 

 in 1850, called the Artichoke-leaved Lettuce, 

 from the resemblance which the leaves bear to 

 those of the artichoke. Lettuces are generally 

 sown broadcast, in deep, light, rich soil, with a 

 dry subsoil, at any season from February to 

 August; and the cabbage kinds require no 

 after-care, but weeding, thinning out, and 

 watering in dry weather. Cos lettuces are, 

 however, generally blanched, by bending down 

 the tips of the leaves over the heart, and tying 

 them together with bast mat. Lettuces are 

 also sown by the French to cut for salads when 

 quite young, as we cut mustard and cress. 



