LETTUCE. 347 



in order that the sorts may be kept true. The seed which 

 ripens first on the plant is the best ; therefore it should be 

 secured, rather than wait for the general ripening. The 

 branchlets which first ripen their seed should be cut off, and 

 laid on a cloth in the sun ; or, when the forward portion of 

 the seed is as near maturity as will safely bear without shak- 

 ing off, the plants should be carefully pulled up, and placed 

 upright against a south wall, with a cloth tinder them to 

 perfect their ripening. The seed should in no case be de- 

 pended on without trial. Plants from seeds two years old 

 heart more readily than those from one-year-old seed." 

 Thomp. 



Use. " Lettuce is well known as one of the best of all 

 salad plants. It is eaten raw in French salads, with cream, 

 oil, vinegar, salt, and -hard-boiled eggs. It is also eaten 

 by many with sugar and vinegar ; and some prefer it with 

 vinegar alone. It is excellent when stewed, and forms an 

 important ingredient in most vegetable soups. It is eaten at 

 almost all meals by the French ; by the English after dinner, 

 if not served as adjuncts to dishes during the repast, and 

 by many even at supper. In lobster and chicken salads, it is 

 indispensable ; and some of the varieties furnish a beautiful 

 garnish for either fish, flesh, or fowl. 



" In a raw state, Lettuce is emollient, cooling, and in some 

 degree laxative and aperient, easy of digestion, but contain- 

 ing no nourishment." 



Varieties. These are exceedingly numerous. Some are 

 of English origin ; many are French and German ; but com- 

 paratively few are American. The number of kinds grown 

 to any considerable extent in this country is quite limited. 

 Cultivators generally select such as appear to be best adapted 

 to the soil and climate of their particular locality ; and, by 

 judicious management, endeavor to give vigor and hardiness 

 to the plants, and to increase the size, compactness, and 



