
NEW YORK HEAD LETTUCE 
Crisp, tender lettuce, the most 
desirable of all salad plants. 
Can best be grown with the 
strictest attention to its moisture, soil and cli- 
matic requirements. There are many varieties 
and types of lettuce, however for the home gar- 
dener we can segregate them into two varieties, 
namely, head variety and looseleaf variety. The 
first is by far the most desirable but the most 
difficult to grow. The second is less desirable 
but so much easier to grow that most beginners 
will do well to select one of its varieties. 
Lettuce can easily endure several degrees of 
frost especially in the seedling stage which 
greatly facilitates the handling in the early 
spring. However, this popular vegetable cannot 
be grown in extreme heat. 
Any good garden soil will grow lettuce of a 
sort but the most favorable soils are rich sandy 
loam. Some varieties like Grand Rapids do best 
on good heavy soils with considerable clay in 
them. Lettuce soils should not be acid, if they 
are in this condition they should be limed. How- 
ever, more important than the texture of the soil 
is the problem of moisture. If this is not avail- 
able do not attempt to grow this vegetable. 
HEADING VARIETIES 
Packet, 5c; 14 ounce, 15c 
Portland Seed Co.’s Crispette. Heads are 
large, firm, crisp and tender. Bright green, 
curly leaves cover the outside. Solidity of the 
heads is insured by the large, white main ribs of 
leaves which curve toward the center. With- 
stands hot weather far better than most varieties 
and exceedingly tasty. 
New York or Wonderful. The best head lettuce. 
market gardeners. It is large, very solid, tender, 
crisp and sweet. Beautifully blanched to a 
creamy white with bright green outer leaves. A 
very hardy and rapid grower, also deep rooted. 
Hanson (Improved Hard Heading Stock). One — a 
of the very best. The heads are green on the 
outside and cream colored on the inside. It with- 
stands the hot sun very well and stays crisp for 
quite some time. 
Other Varieties—Brown Dutch, New York 12, 
Big Boston. 
LOOSE-LEAF VARIETIES 
Packet, 5c; 1/4 ounce, 10c 
Grand Rapids. This variety is the standard hot- 
house lettuce for forcing. It also does exceed- 
ingly well in the open ground. The leaves are 
light yellowish green, slightly crimped, crisp 
and tender. 
Simpson’s Early Curled. Very fine for early 
planting and forcing. The leaves are finely 
curled and wrinkled. It is very tasty and crisp 
and does not wilt readily. 
Other Varieties—Chicken Lettuce, Prizehead. 
HALE UR BURECOLt 
This plant is widely grown for greens. Most 
varieties have heavy, densely curled foliage of 
tasty greens, and the dwarf variety is desirable 
for ornamental garden use. The culture is prac- 
tically the same as that of late cabbage, but as 
the plants will withstand several degrees of frost, 
they grow late into the fall. They are more tasty 
after the first light frost. 
Emerald Isle. Grows to medium height and is 
exceedingly hardy. Best for greens because of 
their very fine flavor. Produces new shoots as 
fast as leaves are used. The leaves are closely 
curled. Packet, 5c; ounce, 15c; 14 pound, 
45c: 1 pound, $1.25. 
Tall Green Curled Scotch. This variety grows 
about 2 feet high and has splendid dark green, 
curled and wrinkled leaves. It is very hardy and 
vigorous grower. Improved greatly after first 
slight frost. Packet, 5c; ounce, 15c; 14 pound, 
45c; 1 pound, $1.25. 
Dwarf Green Curled. Exceptionally fine for 
ornamental garden use, also good for greens. 
The leaves are beautifully curled and a brilliant 
green. Packet, 5c; ounce, 15c; 14 pound, 45c; 
1 pound, $1.00. 
Cow Kale or Thousand Headed. The most 
valuable green feed for Pacific Coast dairymen. 
It is grown the same as stock cabbage. 
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