214 KITCHEN GARDEN. 
whole year. The first sowing is made in January, in some 
sheltered situation, or under hand-glasses, or in February 
on a gentle hotbed. The s¢edlings are transplanted as soon 
as the weather will permit. A 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 compart- 
ment, the seedlings may be planted on celery ridges, be- 
tween rows of slight crops of other vegetables, and, in short, 
in any odd corner which may occur. To obtain a winter 
supply, a sowing 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, 
Enpive (Cichorium.Endivia) is an annual plant, a na- 
tive 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'commonly culti- 
vated in England are the Broad-leaved Batavian and. Small 
Batavian, the Green.Curled-leaved and the White Curled- 
leaved. . By the French, the former are called Scarioles ; 
the latter, Cachorées. A sowing may. be made in the be- 
ginning of June, and another in July, the seeds: being scat- 
tered 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. 
Sometimes they are planted in drills to facilitate the opera- 
tion of blanching. The later crop should be placed in a 
