352 
VEGETABLE GARDENING 
made of lettuce in the following descriptions are those 
recognized by most seedsmen and horticultural writers; 
namely, the cos, distinguished by their upright habit, 
long, loaf-shaped heads, and spatulate leaves ; the butter, 
distinguished by their buttery flavor; and the crisp, dis- 
tinguished by their hard, crisp texture. . . . There 
is no difficulty in identifying the cos varieties (Figure 
84), but certain of the crisp and the butter varieties are 
much alike. The latter are generally more delicately 
flavored, softer, and more pliable in texture. The crisp 
varieties are coarser veined and larger ribbed than the 
butter sorts, but not more so than the cos varieties. 
Fig. 84. cos lettuce 
Their borders are also more developed than other parts 
cf the leaf, and the cotyledons of the young seedlings are 
generally longer than those of the butter sorts. On ac- 
count of their much-developed borders they are some- 
times called frilled lettuce. 
“These three classes of lettuce are each again separated 
into two subclasses. The cos are divided into those 
which are self-closing, or comprise kinds which form 
well-blanched heads without tying up, and the loose- 
closing, or those open sorts, which will not form well- 
