344 SALAD PLANTS. 



Taking the Crop. Its season of use is from October till 

 May ; and, whenever the ground is open, the table may be 

 supplied directly from the garden. 



For winter use take up the requisite quantity of roots in 

 November, pack them in moist sand or earth, and store in 

 the cellar, or in any situation out of reach of frost. 



Use. The root shredded or grated, with the addition of 

 vinegar, is used as a condiment with meats and fish. It has 

 an agreeable, pungent flavor, and, besides aiding digestion, 

 possesses other important healthful properties. 



It has been truthfully remarked that " there is scarce- 

 ly another culinary vegetable, of equal importance, in 

 which cultivation is, in general, so greatly neglected as 

 in this. It is often found planted in some obscure corner 

 of the garden, where it may have existed for years, and 

 is only visited when needed for the proprietor's table. The 

 operation of hastily extracting a root or two is too often all 

 that is thought of, and the crop is left to fight its way 

 amongst weeds and litter as best it may." 



LETTUCE. 



Lactuca sativa. 



Lettuce is said to be of Asiatic origin. It is a hardy, 

 annual plant, and, when fully developed, from two to three 

 feet in height, with an erect, branching stem. The flowers 

 are compound, yellow, usually about half an inch in di- 

 ameter ; the seeds are oval, flattened, and either white, 

 brown, or black, according to the variety. Nearly thirty 

 thousand are contained in an ounce, and their vitality is 

 retained five years. 



Soil. Lettuce succeeds best in rich and comparatively 

 moist soil, and is also best developed, and most crisp and 



