FOR THE SOUTHEllN STATES. 



51 



KOHL-RABI, or TURNIP-ROOTED CABBAGE. 



Chou Navet (Fr.), Kohl-Kabi (Gerj, Col de Nabo (Sp.). 

 This vegetable is very i)Oi)ular with the Europeau population of this city, and 

 largely cultivated here. It is used for soups, or prepared in the same manner as 

 Cauliflower. For late fall and winter use 

 it should be sown from the end of July 

 till the middle of October ; for spring use 

 during January and February. When 

 the young j)lants are one month old 

 transplant them in rows one foot apart, 

 and about the same distance in the rows. 

 They also grow finely if sown broad-cast 

 and thinned out when young, so that 

 the plants are not too crowded ; or, they 

 may be sown in drills, and cultivated 

 the same as liuta Bagas. 



Early lH^liite Tienaia. The finest 

 variety of all, and the only kind I keep. 

 It is early, forms a smooth bulb, and has 

 few small leaves. The so-called large 

 White or Green is not desirable. 



LEEK. 



Poieeau (Fr.), Laugh (Ger.j, Puero (Sp.). 



A species of Onion, highly esteemed 

 for flavoring soups. Should be sown 

 broad-cast and transplanted, when 

 about six to eight inches high, into rows 

 a foot apart, and six inches apart in the 

 rows. Should be planted at least four 

 inches deep. They require to be well 

 cultivated in order to secure large roots. 

 Sow in October for winter and spring- 

 use, and in January and February, for 

 summer. 



LiStrse Loudon Flag-. Is the most 

 desirable kind, and the most generally 

 grown. 



Large Care ntan. This is a new 

 French variety which grows to a very 

 large size. 



Early White Vienna Kohl-Rabi 



Large London Flag Leek. 



LETTUCE. 



Laitue (Fr.), Lattich (Ger.j, Lechuoa (Sp.). 

 Early Cabbage, or Wliite Butter -Head. White Paris Coss. 



Imjjroved Royal Cabbage. Ferpignan. 



Brown Dutch Cabbage. New Orleans Improved Large Passion. 



Drumhead Cabbage. 



Lettuce is sown here during the whole year by the market gardener. Of course 

 it takes a great deal of labor to prodi^ce this vegetable during our hot summer 



