LETTUCE 205 
skillful and markets are highly satisfactory. Lettuce, 
too, can be grown and sold at prices which all classes of 
consumers are able to pay. It is sometimes called “the 
poor man’s crop,” in comparison with winter tomatoes 
and cucumbers, which, in order that a profit may be 
realized, must be sold at prices which class them as lux- 
uries. This statement, of course, does not apply to late 
spring and early summer greenhouse vegetables. The 
demand for lettuce is at all times so large that it generally 
forms the backbone of greenhouse crop rotations. 
Again, lettuce may be forced in a great variety of struc- 
tures. It appeals not only to the greenhouse man who 
may be farming acres under glass, but it is equally popu- 
lar with the smaller frame growers. Its habits of growth, 
temperature requirements, soil adaption and market de- 
mands give it first place among all the crops which are 
grown in greenhouses, hotbeds and coldframes. 
Quality.—High quality in lettuce is essential to the 
grower as well as tothe consumer. It increases demands, 
and larger demands mean better prices. It is urgently 
important for every commercial grower to do whatever 
is necessary to produce the highest quality. The success 
of the whole industry requires this if satisfactory profits 
are to be realized. 
But what is quality and how is it to be obtained? There 
are differences of opinion as to what constitutes quality, 
but we are generally agreed on the following points: 
(1) The leaves should be crisp, tender and succulent; 
(2) the flavor should be sweet rather than bitter; (3) the 
heads should be firm, and this is especially important 
with compact heading varieties ; (4) the heads should be 
clean and free from green aphis and j injuries of insects and 
diseases; (5) the color should be light green rather than 
dark green. 
High quality may be obtained by growing the best 
strains of the best varieties. Insufficient attention is given 
to this matter. Moderately rapid, continuous growth is a 
