LETTUCE. 159 



LETTUCE. 



There are three general types of lettuce: (a) Cabbage 

 Leaved; leaves broad, rounded, more or less wrinkled, 

 and in some varieties much curled, overlapping each 

 other, forming a head like cabbage, (b) Cut Leaved; 

 leaves long, loosely spreading and irregularly cut on the 

 edges, (c) Cos Leaved; leaves spatulate, much longer 

 than broad; forming a conical-shaped upright plant, 

 from one to two feet in height. 



Cabbage-leaved Varieties. Big Boston, or All- 

 right, Big Head, Chesterfield, Giant White Forcing, 

 Houston Market, Red Edge, Trocadero. Was intro- 

 duced from France under the name of Trocadero. 

 Seed is whitish; compact, broad, hard head; leaves 

 broad, mostly smooth; color, light, dull green, nar- 

 rowly edged with light brown; matures in about 80 

 days. 



Brown Dutch, or Brown Ginco, Brown Batavia. 

 Seed blackish; medium sized, firm head; leaves broad, 

 somewhat blistered and crumpled; color, medium dull 

 green, tinged with dull faint brown, sometimes a de- 

 cided brown in blotches; 80 days. 



Buttercup, or Golden Ball, Mich ell's Very Best. 

 Seed whitish; medium-sized firm head; leaves broad, 

 somewhat blistered and crumpled, flat at edges; color 

 very light-green, never spotted in any part; 80 days. 



California Cream Butter, or Beckert's Golden, Blonde 

 Beauty, Early Spring, Large Passion, Philadelphia 

 Butter, Spotted Passion, Summer Drumhead, Treasure. 

 Seed brownish-black; large, very firm head; leaves 

 broad, somewhat blistered and crumpled, flat at edges; 

 color dark-green, freely spotted with brown; 80 days. 



Cold Frame White Cabbage. Seed whitish; medium- 

 sized, firm head; leaves broad, somewhat blistered and 



