Leek — 'Lettuee. 1 33 



and stews. It is useless to attempt its cultivation on 

 light, poor land. Sow the seed early in May, in a well 

 prepared bed, and transplant in July to rows three 

 feet apart, putting two plants to each foot of row, on 

 land from which a crop of cabbage or lettuce has been 

 removed. Set them rather deep, and in cultivating 

 draw up the earth, so as to bleach them slightly and 

 keep them tender. 



The Leek is used principally during the winter 

 months, and may be stored in trenches, in the same 

 manner as celerv : or i:: may be placed in a cool cellar, 

 with the roots resting on a layer of soil. In this way, 

 if standing thickly together, they will take root slightly, 

 and keep very fresh and green until late the follow- 

 ing spring. 



The Musselburgh is the principal miirket variety, 

 although the London Flag closely resembles it and is 

 just as good. The Giant Carentan is a newer sort, 

 large and of good quality, and will, no doubt, prove 

 quite popular. 



Lettlxe i^Lactucci sativa). This is one of the lead- 

 ing crops, and is perhaps the most profitable one raised 

 by market gardeners. It is the only vegetable that is 

 continuously grown throughout the year, being pro- 

 duced under glass in hot-houses, or hot-beds, in winter, 

 End in the open ground ia the summer. 



For forcing in hot-houses, seed is sown for plants 

 of the first setting about the first of September, in the 

 cpen ground; these are afterwards transplanted into 

 Ihe houses. The resulting crop is ready for marketing 

 about the middle of November. Sowings are made 



