222 KITCHEN GARDEN. 



second sowing may be made in the beginning of March, 

 and another in April. Of all culinary crops, lettuce is 

 reckoned the least exhausting, some gardeners, indeed, 

 regarding it as tending to enrich rather than impoverish 

 the soil: it' may therefore be raised on the fruit-tree 

 borders. Besides the ordinary compartment, the seed- 

 ling's may be planted on celery ridges, between rows of 

 slight crops of other vegetables, and, in short, in any 

 odd corner which may occur. To obtain a winter sup- 

 ply, a sow^ing of some of the more hardy varieties, such 

 as the Black-seeded green, or Bath Cos, and the"Brown 

 Dutch, is made in August or September, and the plants 

 are pricked out in October, along the bottom of walls, 

 or under glazed frames. 



Endive {Cichorhim Endivia) is an annual plant, a 

 native of China, from which it was introduced in 1548. 

 It is the lettuce of winter, the blanched hearts being 

 used for salads and in soups. The varieties most com- 

 monly cultivated in England are the Broad-leaved Ba- 

 tavian and Small Batavian, the Green Cifrled-leaved 

 and the White Curled-leaved. By the French, the 

 former are called Scarioles ; the latter, C/c/iorees. A 

 sowing may be made in the beginning of June, and 

 another in July, the seeds being scattered very sparsely, 

 that the plants may not come up in clusters. The 

 seedlings are transplanted into a rich soil, where they 

 are arranged in rows twelve or fifteen inches asunder, 

 and at the distance of ten inches in the row. Some- 

 times they are planted in drills to facilitate the opera- 

 tion of blanching. The later crop should be placed 

 in a sheltered situation, where it may be able to. w^ith- 

 stand the winter, which it will do, unless the frost prove 



