so pungent as radish, but bland and refreshing to the 
taste. Yes, nearly everybody likes lettuce, and nearly 
everybody plants some. Leaf varieties include Black 
Seeded Simpson, Grand Rapids and Prizehead. 
Simpson is the standard of guality, but if you want the 
kind that has a reddish brown edge to the leaf, that's 
Prizehead (it's really a leaf lettuce, not head as the 
name would indicate). The best head lettuce varieties 
are Big Boston and Improved Hanson. 
Tomatoes, of course, reguire transplanting from a hot 
bed, since they are very susceptible to frost and reguire 
a long time to mature. Freshly sliced they grace any 
table; in salads they are juicy and flavorful. There are a 
host of varieties, many of them popular'in limited areas. 
Probably the best all-round kind is Pritchard, with 
Ear liana for quicker maturity, and Marglohe for a 
later sort. If you're determined to raise the largest tomato 
in your neighborhood, plant Ponderosa. 
And peppers are colorful and 
handy things to have, too. Cottage 
cheese, for instance, takes on an 
air of distinction when there are 
pieces of green pepper mixed into 
it. The salad on the opposite page, 
perfect as it seems, would lose 
something if the pepper weren’t 
there. Varieties: California 
Wonder, green and mild; Bull- 
nose, small, green, mild; Long 
Cayenne, red, hot; Banana, 
long, hot, yellow. 
The crinkly green border to the 
salad is Green Curled endive. 
Another variety, not quite so crinkly, is Broad Leaf 
Batavian. 
You can get awfully hungry thinking about vegetables 
and how they taste, and part of the reason for 
planting a garden is to satisfy that hunger. 
LETTUCE 
TOMATO 
PEPPER 
ENDIVE 
4 ^ 
