SOME GOOD VARIETIES OF LETTUCE. 



291 



In Premium Flat Dutch the leaves are slightly 

 blistered and have a ruffled border. The last one, 

 while reaching well across the center, usually curls 

 up a trifle at the edge. They are pale green in 

 color, a purple tinge usually appearing green in 

 the fall. 



One of the most important points to be con- 

 sidered is the shape of the outside leaves ; they 

 should be as broad as possible, and leaved out 

 to their junction with the stalk, or, as botanists 

 would say, should not be petioled. 



To secure vigor and size it is best to allow an 

 abundance of foliage, and while it is important 

 not to depart from the prevailing color, the 

 darker specimens should be selected. The stalk 

 is short and very stocky. 



We have described these varieties because 

 they are well known representatives of their 

 classes and not because of any desire to call 

 special attention to them. Whatever strain or 

 variety we undertake to improve, we must have 

 in mind an ideal type and approach it as nearly 

 as possible in every respect. 



No set rules can be given for the improvement of 

 this vegetable, because of the difference iu varie- 

 ties — -a difference which it is desirable to maintain ; 

 but, other things bring equal, I think a short stocky 

 stalk far preferable to a long one ; that the leaves 

 should be broad and of good healthy color, and 

 while there a few varieties in which the leaves take 

 the petioled form, in most of them this form of leaf 

 should be avoided. The most dangerous tendency 

 in the head is that which I have described in the 

 Premium Flat Dutch, to not cover well, a fault more 

 or less prevalent in all varieties, and one we should 

 endeavor to eliminate. We may improve the head 

 also in size and in earliness, but we fail in our 

 efforts to make a variety both larger and earlier. 



There is in this work much to attract every lover 

 of the garden, but it is the work of an expert, and 

 he who succeeds must have that thorough acquaint- 



ance with the plant which patient study and practi- 

 cal experience alone can give. 



The six figures show fairly well the improvement 

 made in cabbages in the past few years. The poor 



Flat Dutch 



Type. 



types, in every case, are old cuts taken from what 

 were them considered good specimens, and the 

 better types show fairly good specimens as they 

 now exist. Some of these old cuts are still used 

 by seedsmen. The better illustration of Jersey 

 Wakefield, Fig. i, is rather too tall and sharp. 

 The poorer one. Fig. 2, is a poor cabbage in every 

 respect. The better Early Summer, Fig. 3, is fairly 

 good, but it is evident that some of tlie outer leaves 

 have been removed. The poorer type, Fig. 4, 

 shows an untrue leaf and a poor head, with the 

 dangerous tendency of the leaves to curl uj) at the 

 ends. This cut is used by a number of seedsmen 

 to illustrate several varieties, and forcibly indicates 

 either ignorance or deception. The better Flat 

 shows a smooth leaf and poor head at the center. 

 Dutch, Fig. 5, is very good. Tlie poor one. Fig. 6, 

 Loiiii- Island. J. M. Lupton. 



SOME GOOD VARIETIES OF LETTUCE. 



I judge these varieties from the standpoint of the 

 market gardener, who has need to study the market 

 and find out kinds most acceptable to the consumer. 

 The things most desired are tenderness and size of 

 head ; the shape and color of leaf or head are points 

 on which there is much difference of opinion. When 

 these points are united in a single variety to the 

 buyer's satisfaction, a market is secured. The keep- 

 ing qualities of lettuce after pulling and ability to en- 



dure rough or distant transportation, the quality of 

 leaf, and ability to stand summer heat and winter 

 cold, are other qualities desired by the grower ; a 

 lettuce good for raising in hot-beds is often useless 

 grown out doors, and an early summer lettuce is not 

 adapted for mid-summer. The market demands a 

 constant supply, and this is best secured by com- 

 bining excellence with variety. 



The first seed sown is usually White-seeded Tennis Ball 



