LETTUCE. 273 



it should find a place in every jrarden. The best 

 kinds for cooking are the Yellow Sioux, early Cana^ 

 dian, early '1 uscarora, and Sugar or Sweet Corn. 

 It may be planted in hills or drills, should be highly 

 manured, and the ground kept free from weeds by 

 hoeing as often as they show themselves. 



Green corn, whether boiled, or roasted, or mixed 

 with beans in succotash, constitutes a most nutri- 

 tious and excellent food ; and, if separated from the 

 cob when green, and dried while in that state, it may 

 be converted into several superior dishes, and is 

 highly prized by epicures. 



LETTUCE. Laluca Saliva Crispa. 



The best kinds of this plant for common cultiva- 

 tion, as they are more hardy than others, are the 

 large Green Curled, Dutch or Cabbage, large Green- 

 head, and Green Coss ; the Silesian, Sugarloaf, and 

 Loaf Coss are also much esteemed, but are not so 

 suitable for ordinary culture. 



For early lettuce, sow on a rich, fine soil in Sep- 

 tember, broadcast with spinage ; and, during the 

 winter, cover with straw, salt hay, or hemlock or 

 cedar brushy As early as the frost is out, prepare a 

 bed with compost and fine mould, and transplant the 

 young plants into it in rows twelve or fifteen inches 

 apart each way. This will afford room for fine 

 heads, and for working the earth around the plants. 



Lettuce may be sown at different times from the 

 opening of the spring until June, and a succession 

 be secured. Lettuce maybe obtained very early by 

 sowing in hotbeds in February or March, and trans- 

 planting into rich ground. Lettuce intended for 

 heading must be hoed frequently. The Coss Lettuce 

 requires to be blanched ; and this is done by gath- 

 ering up the leaves of the plant and tying them with 

 strips of bass, as directed for Endive. Lettuce is a 

 healthy vegetable, easily cultivated, and generally 

 welcome to the table. 



