Lettuce 



LETTUCE 



Lactuca sativa 



THE LETTUCE is the king of salads, and as a cooked vegetable 

 it has its value; but as it does not compete with the Pea, the 

 Asparagus, or the Cauliflower, we need not make comparisons, but 

 may proceed to the consideration of its uses in the uncooked state. 

 Scientific advisers on diet and health esteem the Lettuce highly for 

 its anti-scorbutic properties, and especially for its wholesomeness 

 as a corrective. It supplies the blood with vegetable juices that 

 are needful to accompany flesh foods when cooked vegetables are 

 unattainable. Our summers are usually too brief and too cool to 

 permit us to acquire a knowledge of the real value of the Lettuce, 

 but in Southern Europe and many parts of the East it becomes a 

 necessary of life, and those large red Lettuces that are occasionally 

 grown here as curiosities are prized above all others because of their 

 crisp coolness and refreshing flavour under a burning sun. 



The numerous varieties may, for practical purposes, be grouped 

 in two classes Cabbage and Cos Lettuces. They vary greatly m 

 habit and are adapted for different purposes, the first group being 

 invaluable for mixed salads at all seasons, but more especially in 

 winter and early spring ; the second group is most serviceable in the 

 summer season, and is adapted for a simple kind of salad, the leaves 

 being more crisp and juicy. A certain number of both classes 

 should be grown in every garden, both for their exceeding usefulness 

 to appetite and health, and their elegance on the table, whether 

 plain or dressed. In the selection of sorts, leading types should be 

 kept in view, as in departing from these types for the mere sake of 

 variety or novelty we are likely to be rewarded for our waywardness 

 by securing bad Lettuces. Some of the varieties which have been 

 introduced have no claim to a place in a good list, because of their 

 coarseness. Although they afford a great bulk of blanched material, 

 it is too often destitute of flavour, or altogether objectionable. The 

 best types are tender and delicately flavoured, representing centuries 

 of cultivation and selection, and the sub-varieties of these types 

 should retain their leading characteristics, though perhaps they are 

 more hardy and stand longer, and are therefore much to be desired. 

 For the earliest crop we suggest Commodore Nutt and Tom Thumb, 

 which produce compact Lettuces of good flavour in a few weeks. 



