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, Michell’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 
