VEGETABLES. 209 



to six-inch pots, and grown on in a night temperature of 55°. 

 Early in May they should be gradually hardened oif, prepara- 

 tory to being planted out. Trenches should be prepared for 

 them in the same manner and with the same materials as for 

 Celery, and after planting out they require exactly the same 

 treatment — watering, top-dressing, and earthing-up — to bring 

 them to the highest perfection. The points of merit are : 

 (1.) Size or length and girth of blanched portion ; (2.) shape, 

 which should be cylindrical, without any bulge at the root ; 

 and (3.) firmness and -weight. 



THE LETTUCE. 



This is an indispensable vegetable in all gardens, and is the 

 most generally cultivated of all the salad plants. There are 

 two well-known and distinct types in cultivation, the Cabbage 

 or round Lettuce, and the Cos or upright form, the latter being 

 the favourite for exhibition. A host of varieties are grown, but 

 a good strain of the White Cos is the best to grow for compe- 

 tition specimens. Seed sown on an open border in March, 

 and planted out as soon as large enough, will furnish fine 

 samples by midsummer, or they may be brought on much 

 quicker if grown in a close frame or under hand-lights. For 

 raising early and tender Lettuce, the French cloche is a first- 

 rate contrivance, but it is more suitable for the Cabbage varie- 

 ties — the favourite in France — than for the Cos; still, with 

 its aid, the quality of the latter is much improved. A rich fin- 

 able soil, well dug and manured the previous autumn, is a first- 

 rate medium for growing the finest of Lettuce. When they 

 are about half-grown, they should be well fed with liquid 

 manure, and receive abundance of water in dry weather. At- 

 tention must be paid to tying the heads with a piece of soft 

 raffia to blanch the leaves, if they do not close in naturally. A 

 Lettuce for exhibition should be neatly dressed by removing 

 the root and all stale or damaged leaves, leaving nothing but 

 what is fit to make a salad. The points of merit are : (1.) Size 

 and solidity of the head ; (2.) quality, fresh, crisp, and tender; 

 and (3.) leaves thick and juicy, and of good flavour. 



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