TO THE VEGETABLE-GARDEN. 93 
PER PKT. 
Tall Green Curled. A fine hardy and productive variety; height two and a half feet. Per 
oz., 25 eta. 5 
Cottager’s Kale. A new English variety; exceedingly hardy, of excellent flavor, and very 
productive. Per oz., 25 cts. . 6 
Carter’s Improved Garnishing. This will produce more than twenty varieties, some of 
which are worthy of a place in a greenhouse, being quite equal in color to the new 
Coleus. The colors vary from rich crimson to white laced and fringed. Per oz., 40 eta. .10 
The Abergeldie. A dwarf curled kale of extreme beauty, good color, delicate flavor, and as 
double as a fine curled Parsley; valuable for winter and spring greens, and an extremely 
handsome garnish. Per oz.. 40 eta. .... , , 10 
LEEK (Allium Porrum). 
German, Lauch. — French, Poireau. — Spanish, Puerro. 
This io i branch of the Onion family, — a native of the north of Europe; is very hardy, and, 
from its mild qualities, is preferred by many families to the Onion. 
Culture. — There is no part of the garden too rich for Leeks. They require the best 
ground, well worked, and manured the full depth of the spade. Sow the seed thinly on a small 
bed of light rich ground, in drills six inches apart, and half an inch deep. When grown to 
about eight inches high, they will be of sufficient size to plant out. Choose the best ground, 
draw thereon drills a foot apart, and as deep as the hoe will go. Dibble them in the drills eight 
inches apart, and as deep ns the plant will admit of, not to cover the young leaves pushing from 
its centre. Choose moist or cloudy weather for the operation; but, if dry, give the plants a co¬ 
pious watering. Hoe the ground frequently, to keep down weeds, and, as the plants grow, 
draw the soil around them. By good culture they will be fit for use early in October. On the 
approach of severe frost, lift sufficient for winter use, and store them away in earth or sand. 
Large London. Hardy and of good quality. It is more generally cultivated in this country 
than any other variety. Per oz., 30 cts.10 
Broad Scotch, or Flag. This variety is remarkably hardy, and well suited for open cul¬ 
ture; large and strong-growing, with broad leaves. Per oz., 25 cts.10 
Musselburgh. A superior new variety; very large. Per oz., 60 cts.10 
Henry’s Prize. The largest in cultivation; growing to a mammoth size; new. Per oz., 
50 cts. . . .. .10 
LETTUCE (Lactuca Sativa). 
German, Lattieh. —French, Laitue. — Spanish, Lechuga. 
The Lettuce is generally divided into two classes; viz., Cabbage Lettuces and Cos Lettuces. 
The Cabbage have round heads and broad-spreading leaves; the Cos varieties have long heads, 
and upright, oblong leaves. 
Culture. — A very rich soil is necessary to produce fine head Lettuce. Its crisp and tender 
quality depends very much on a luxuriant and vigorous growth. The earliest sowing may be 
made in Feuruary or March, under glass, with slight heat. Keep the plants thin, and admit 
plenty of air to tne frame every fine day. For later supplies, sow in the open ground as soon 
as the season will permit; transplant or thin out the plants gradually to a foot apart, and keep 
well cultivated. The Cos Lettuces are excellent if grown very early in the spring, but run to 
seed quickly in hot weather. The large Cabbage kinds are best, and most suitable for summer 
crops. 
Early-curled Silesia. Standard sort; very early; the best for forcing and the first spring 
sowing; makes a good head; tonder, and of excellent flavor. Per oz., 30cts. . . 6 
Early Tennisball, white-seeded. One of the oldest and most esteemed of the Cabbage 
Lettuce. The head is below medium size; dark green; very solid if grown in cool 
weather; one of the earliest and best. Per oz., 35 cts. 6 
Early Stonehead. A very early variety, heading well in hot-beds or frames, and desirable 
for early heading in the open ground. Per oz., 40 cts. ..10 
Boston Curled. A new variety ; one of the best for general cultfvation. The elegant frill¬ 
ing of the leaves, and fine form, make it very attractive. Per oz., 40 cts.10 
Koyal Summer Cabbage. Head medium-sized, round, somewhat flattened, firm, and close. 
Per oz., 85 cts. 6 
Large India. Heads large and compact, similar to the Curled Silesia, but is less curled, and 
whiter; sometimes tinted with brown; heads round, crispy, and fine flavor ; very popu¬ 
lar as a market variety ; one of the best for summer culture. Per oz., 40 cts.10 
Drumhead, or Malta. Head remarkably large, compact, and white at the centre, crisp and 
tender; fine summer variety. Per oz., 25 cts. 6 
Black-seed Tennisball. Very excellent for spring crops; popular market-sort; choice 
stock. Per oz., 50 cts.10 
Perpignan Cabbage. A German variety, very remarkable for its fine, large, solid heads, 
and the great length of time they remain in the hottest summer weather before running 
to seed. Per oz., 40 cts.10 
Early Royal Cape, or Summer, neads roundish, usually well-formed, and moderately 
close and firm ; good size; ns a summer Lettuce, is one of the best. Per oz., 40 cts. . 5 
Brown Dutch. A very hardy sort, enduring the winter with less protection than most other 
varieties; heads medium size: good flavor; generally sown in the autumn. Peroz.,.30 6 
Hammersmith llardy Green. A very popular old variety. It is considered the hardiest 
sort in cultivation, and is one of the best for growing in winter, or forcing. Per oz., .30 5 
*r * 
