LETTUCE. 



191 



to whiten it a proportionate length. Press the earth to the 

 fibres with the dibber, but leave the stem as loose as pos- 

 sible, and, as it were, standing in the centre of a hollow 

 cylinder. Give water if the weather be dry. Those re- 

 maining in the seed-bed thin to six or eight inches distance. 

 Keep the whole clear from weeds. In hoeing, loosen the 

 ground about the plants, to promote their free, vigorous 

 growth. Some plant in hollov/ drills, and earth up, as in 

 celery culture, which produces very large stems." 



To save seed. — " Transplant some best, full plants, early 

 in the spring, in a sunny situation, or in a row near a south 

 fence. They will shoot in summer, in single, tall seed- 

 stalks. Support them, as necessary, with stakes ; and they 

 will produce ripe seed in September. Cut the ripe heads 

 with part of the stalk to each; tie two or three together, 

 and hang up under cover, to dry and harden the seed 

 thoroughly, when it may be rubbed out, cleaned, and put 

 bj for future service." — Ahercromhie, 



Use. — " The whole plant is used in soups and stews ; but 

 the blanched stem is most esteemed. Leeks formerly con- 

 stituted an ingredient in the dish called j9omc?^e, which some 

 suppose to be derived from the Latin porrum.'^^ — Loudon. 



" The leaves of this plant possess a flavour similar to that 

 of onions ; affording a constant dish at the table of the 

 Egyptians, who chop them up small, and eat them with 

 their meat. They are also in great esteem among the 

 Welsh ; and their general utility, as a wholesome pot-herb, 

 renders them a valuable culinary spice." — Willich. 



LETTUCE. — Lactiiea sativ a,— Lettuce is a hardy, an- 

 nual plant, introduced or cultivated in England in 1562, 

 but from what quarter is not known. 



Varieties. — These are very numerous ; and, from their 

 names, many of them appear to have come originally from 

 the Greek Islands, and the coast of the Levant. Those 

 mentioned in Mr. Russell's Catalogue are. 



Early curled Silesia, 



Large green-head, or cabbage, 



Royal cape, {superior qimlitij,) 



Lidia Lettuce, {Jine,) 



Imperial cabbage, 



Hardy green, 



Brown Dutch cabbage, 



Grand admiral, [large, fine cabbage,) 

 Tennis-ball, or rose, 

 Magnum bonum Cos, 

 Brignton Cos, 

 Ice Cos, 



White Cos, or loaf. 

 Green Cos. 



Estimate of sorts. — The cabbage lettuces are round-leaved, 

 growing in a compact, full head, of squat form, close to the 

 ground. All the Cos lettuces, in their general growth, are 

 more or less upright, of an oblong shape. Both kinds have 



