66 
HINTS ON THE CULTIVATION OF LETTUCE, 
SALSAFY, AND SCORZONERA. 
Description. — A popular vegetable, the leaves and heart of which are eaten as a salad. 
Soil. — Fairly rich, and deeply dug. The quicker the plants mature, the more succulent 
and crisp eating they are. 
Varieties. — The Cos Lettuce is mostly of upright growth, with a close heart, crisp and 
blanched, very fine in summer, although some are hardy enough to stand the winter. The 
cabbage or flat lettuces are of a softer texture and preferred by some, but these points are quite 
a matter of taste — each section has its patrons. 
Sowing Seasons. — In gardens where heated houses and frames are available, lettuce in 
one form or another is to be had all the year round, but in ordinary gardens without artificial 
culture, its season ranges from June to November, the seed being sown at intervals from April 
to August, the seedlings being transplanted six inches apart. 
Enemies. — During the young stages out of doors, the little plants are often attacked by 
slugs, but when advanced they do not suffer much from vermin. Under glass they sometimes 
get infested with green fly, which is got rid of in washing the heads when cut. 
Description. — These are excellent vegetables, not largely grown in this country, but 
greatly esteemed on the Continent. Salsafy has long white roots, Scorzonera black skinned 
ones, otherwise they belong to the same family. 
Cultivation. — Prepare the bed in autumn by trenching deeply, and manure well by 
LETTUCE. 
French — Laitue. German — Salat. Dutch — Latouw. Italian — Lattuga. 
Spanish — Lechuga. 
SALSAFY AND SCORZONERA. 
placing a layer at the bottom of the trench. Sow the seed in drills from 12 to 15 inches apart 
on a fine tilth, in April or May, and thin out to about six inches apart. Lift the plants in the 
autumn and store in sand, taking care not to break the roots. 
237, 238, & 97, High Holborn, London. — 1904. 
