54 J^oticts of Culinary Vegetables 



Art. III. J^Totices of Culinary Vegetables, new or recently 

 introduced, worthy of General Cultivation in private Gar- 

 dens or for the Market. By the Conductor. 



We continue our remarks upon this subject, with the hope of 

 paving the way for the more general cukivation of improved varie- 

 ties. We expect, by another season, to obtain more information 

 respecting many new kinds which have originated in Britain and 

 France, and which we have seen named in the catalogues of 

 seedsmen; we are well aware that some which prove valuable in 

 the mild climate of these countries are worthless, or scarcely 

 worth growing here. But our seedsmen are enterprising, and we 

 shall expect to see every thing new introduced; we shall therefore 

 mention such as are said to be valuable, that those horticulturists 

 who are ever doing good in the cause of gardening, and who 

 with praiseworthy zeal spare neither time nor expense to ascer- 

 tain the worth of any new variety of vegetable or fruit, may give 

 them a trial; and if they find them to possess the merits which 

 have recommended them to notice, to urge their general cultiva- 

 tion. We shall endeavor ourselves to prove all the kinds in our 

 power, and the results we shall speedily lay before our readers. 



A great variety of names of cabbages and lettuces are to be 

 found in the seedsmens' catalogues, but many of them are syn- 

 onymous; and in some instances, where twenty or thirty sorts 

 are mentioned, not more than half are really different. We hope 

 the London Horticultural Society will continue to arrange, clas- 

 sify and correct the nomenclature of all the most useful culinary 

 vegetables; and none need it more than the lettuces. They 

 might be put into groups, and these groups divided into sections, 

 something in the following manner: — Common lettuces, first 

 those with curled, and second those with smooth leaves, without 

 heads; Cabbage lettuces, first white cabbage lettuces, and second 

 green cabbage lettuces; Coss or ice lettuces, first white cosses, 

 and second green cosses. This is only an idea of the moment, 

 for a method of grouping them together, and may be altered, 

 improved or discarded for some other. A similar mode of clas- 

 sification might be adopted with cabbages. But we proceed to 

 the enumeration of the varieties. 



Lettuces. — Many new varieties are named in some cata- 

 logues, but the qualities we are not informed of; they are stated, 

 however, to be excellent. The following are some of them: — 

 Naples cabbage, Royal cabbage, Meterelle cabbage, Grand Ad- 

 mirable, Versailles, Turkish and Red Chartreuse: we should 

 prefer to give these a trial before we recommend them to gene- 

 ral cultivation, for fe-ar they should prove synonymous with older 



