98 
A KITCHEN GARDEN 
be made of the “ Perpetual Lettuce/ 7 and the plants, 
when large enough, should be transplanted and 
treated the same as the head lettuce ; it will not form 
tight heads, but produces a fine bunch of broad, yel¬ 
lowish-green leaves, which are very crisp and delicate, 
not being strong and bitter, as most lettuces are in hot 
weather. This lettuce will stand from four to six 
weeks without running to seed, so that if plantings 
are made about once a month it can be had in per¬ 
fection throughout the balance of the season. If the 
head lettuce is more particularly desired, a sowing 
should be made about the first of August, and 
another about the fifteenth; the young plants should 
be transplanted and treated in the same manner for 
heading as is followed in the spring ; the first sowing 
will not produce heads unless the latter part of Au¬ 
gust and the first part of September be cool and moist; 
but you are almost sure to have fine heads from the 
second sowing. Personally, I prefer the Perpetual, 
both for its fine qualities and the ease of growing 
it. 
Another way, and the easiest, to have a constant 
succession of lettuce for the table throughout the 
season, is to sow the seed thickly in drills and to cut 
the loose leaves close to the ground when it is three 
or four inches high; this produces rather narrow 
leaves, which are very tender and juicy, but which 
have not the substance of those grown as separate 
plants or heads, and are not so easily prepared for 
the table. These sowings can be made every few 
weeks, and a constant succession of young leaves be 
had for use throughout the entire season. It should 
