H6 THE VEGETABLE CULTIVATOR. 



produces uncommonly large heads, rather of a ram- 

 bling nature, but the blanched parts are crisp, and 

 of a pleasant taste ; it has not that bitterness which 

 others are liable to. To have thi lettuce in per- 

 fection in the early part of summer, it should be 

 sown on a slight heat in the beginning of March, 

 and afterwards transplanted in a cool rich spot of 

 ground, at full eighteen inches apart. 



16. Dutch Forcing Cabbage Lettuce (rather 

 scarce). More will be said under this head when 

 treating of the Dutch method of forcing it ; which, 

 perhaps, will be rather new to many gardeners of 

 the present day. 



There are also the Tennis-ball, Large Mogul, 

 and Drum- head, cabbage lettuces, all good tried 

 sorts, and in general estimation for culinary pur- 

 poses. 



17. Hammersmith Hardy Green. An old in- 

 habitant, and a most useful lettuce. 



Culture. Few vegetables for culinary and other 

 purposes require a more continued succession of 

 sowings, partly throughout the year, than lettuces, 

 either in the open ground, or on heat, for forcing. 

 This last matter has been but slightly hinted at, by 

 most authors who have hitherto written on culinary 

 vegetables. 



The soil best adapted for the growth of lettuce 

 is a light rich sandy loam, previously well manured, 

 and worked to the depth of at least a foot ; but 

 eighteen inches is better. Should the subsoil or 

 strata be more moist than dry, the better it will be, 

 saving much labour in watering, &c. 



As it will take but a small plot of ground to grow 



