234 LETTUCE, CRESS AND NASTURTIUM. 



from it. It is in eating from November to May. Like 

 the parsnip it will stand out the whole winter. 



LETTUCE. ^ 



As early in the spring as possible, (March,) prepare a 

 ypot in a warm situation, and sow earl}' kinds of lettuce. 

 Continue to sow of the best kind every two weeks, 

 in rich ground, and in open situations, that you may have 

 a regular supply. The different sorts should generally 

 be sown separate, and in digging the ground, let the earth 

 be well pulverised. Sow the seed on the surface, even, 

 and not too thick, and rake them in lightly, taking care 

 not to draw the earth in heaps. Scatter a few seeds 

 among other general crops, and they will grow large and 

 tine. If the early sown lettuce stands thick, draw it out ; 

 and .when the ground is fully moistened with rain, ma- 

 nure it, dig it a spade deep, and transplant some of the 

 best. There is nothing that hears transplanting better, 

 und the heads will grow larger, and will not so soon run to 

 seed. They should stand afoot from each other, that 

 the weeds may be destroyed with a hoe, and the soil 

 kept loo^-e around them. Water them occasionally, till 

 they have taken good root. Such as are lelt for heading, 

 where sown, should in May be thinned to 10 or 12 

 inches distance every way, and those among other cr/)ps, 

 to 3 feet. It is of much importance to have good sorts, 

 and such as will not run to seed before they attain full 

 growth ; these are not commonly to be met with, and are 

 worth procuring. 



CRESS. 



Cress, or Pepper Grass, is very good in salads along 

 with lettuce and white mustard. It should be sown in 

 drills, pretty thick (as should the white mustard) and cut 

 young. A small quantity, in the salad-season, should be 

 sown every ten days, and slightly covered. 



NASTURTIUM, OR INDIAN CRESS. 



This, for the sake of ornament, and that no small one 

 in a kitchen garden, should be where thin stalks may 

 find support. The seeds, when green, lorm a iavorite 

 pickle ; they are often called capers and substituted for 



