262 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



served uncooked and dressed in the same manner, are never put 

 on the table except as companions to meat. Lettuces, Endives, 

 Corn Salad belong to the former class ; Bitter Chicory, Red 

 Cabbage, Garden Cress belong to the latter. Besides, some other 

 plants are used only to flavour or decorate salads. I will 

 mention them all very briefly, stating at what time of the year 

 each one is obtainable in the Paris market. 



I. — Salads proper. 



Lettuce : Cabbage or " headed " Lettuce is to be had all the 

 year round. It is supplied from the open ground from April 

 to November, and is 'forced under glass bells or under frames 

 from December to May. Cutting Lettuce is plentiful from 

 November to May. Cos Lettuce, chiefly Paris Cos, is grown 

 from May to November in the open, and forced from December 

 to May. 



Common or Bitter Chicory is not much used as a salad 

 proper, except after blanching. It will be spoken of at some length 

 hereafter. It is available as Barbe de capucin from November 

 to April. Improved Common Chicory, a broad-leaved variety, is 

 in season from June till November. 



Curled and Batavian Endives are the most largely consumed 

 salads next to the Cabbage and Cos Lettuces. They are on the 



Fig. 1.— Ruffec Curled Endive. 



market as open-air produce from June to February, and as forced 

 produce from April to June. 



