The Garden Magazine, August, 1920 
369 
weather. A few years ago the directions for growing it, issued 
by the U. S. Department of Agriculture, were as follows: — 
“Not suitable for spring planting. When sown early, it runs to 
seed without heading. Sow in seed beds late in July; transplant 
15 inches apart in rows 2-3 feet apart, in rich moist soil.’’ 
From the experiences of more recent culture it has been found 
that in the commercial growing of Pe-tsai as a fall crop, the seed 
can be sown directly in the soil where the plants are 
to mature. 
Occasionally planting it for a spring crop is 
recommended, and one well-known seed firm gives 
the following instructions: 
Plant early in the spring, at the time Lettuce is sown, 
in drills one-half inch deep in rows one foot apart. Thin 
to stand ten inches in the row when the plants are three 
inches high. Sow in the open ground, as the plant is 
somewhat checked in its growth by transplanting. In 
sections of the country where the summers are hot, a 
fall sowing is advisable. Plant the seed, in the same 
manner as described for spring sowing, in the early part 
of August. A period of from 120 to 130 days is required 
to bring the heads to full size.” 
1 have had excellent success in growing the plant 
as a spring crop in cultural tests at the New York 
Botanical Garden, and it would seem that the 
methods used will insure a good crop in spring in 
almost any locality where the plants can safely be 
placed in the field not later than May tenth. The 
treatment given is simply that of growing plants 
under glass for some 30-50 days before they are 
transplanted to the field, extra precaution being 
taken not to disturb the roots in transplanting. 
The seed is sown in seed pans or in flats any time 
after March first. When the seedlings are about 
one inch tall they are carefully transferred to small 
earthern pots, usually 2-inch size. Before the plants 
become “pot bound” in these, but after there is a good de- 
velopment of roots, they are shifted to larger pots of 4-, 5-, or 
6-inch size as may be convenient. If the season is well 
advanced the smaller sizes are used. When handled judiciously 
and transplanted at the right time there is no appreciable check 
and the plants grow rapidly and continuously. Such plants 
as the one illustrated, ready for transplanting, can often 
be grown in 30-40 days. After they are properly “ hard- 
ened” they can be planted out, preferably during cool damp 
weather after the danger of frost is past. Five or six weeks later 
heads of full size are often ready for use. The length of the 
growing period from seed is thus reduced to 70-90 days. 
The plants shown here were 
grown on a good garden soil 
with no special supply of ferti- 
lizers, but were kept well 
watered. 
This method of spring cul- 
ture is practicable for home 
gardens when either a green- 
house or a hotbed is in use. 
Possibly the young plants can 
be grown in flats instead of in 
pots, especially if some device 
is employed to keep the roots 
of individual plants separate 
and intact as by the useof “dirt 
bands,” such as are used in 
growing seedlings of Tomatoes 
and Melons for transplant- 
ing. 
Pound for pound, Pe-tsai can 
be forced as cheaply as Lettuce. 
It can be grown in practically 
the same length of time (pos- 
sibly under average conditions 
10 days longer will be required) 
and a head is much larger. As 
is the case with Lettuce, ma- 
ture plants of Pe-tsai, left 
standing for some time dur- 
ing hot weather, become wilted, the outer leaves die and 
the main stem shoots up into flowering branches. In the 
vicinity of New York City there is little loss of this sort 
however, until in July, and the crop in August of course 
escapes it completely. 
A HUSKY YOUNG SEEDLING 
Out of a 5 inch pot, all ready for transplant- 
ing to the garden this husky six-week old is 
yet carrying its seed-leaves. “ Keeping it 
growing” is the secret of a good salad plant 
IS THERE A MORE PRODUCTIVE SALAD PLANT 
(Left) A typical head of the spring crop photographed June 20; seventy days from seed. It weighed 7 lbs with 
outer leaves removed. (Centre and right) The heart of the Pe-tsai is composed of tender, juicy and naturally 
well-blanched leaves. The heart of a single head fills a dinner plate and will serve from four to six persons 
