Lettuce

Lactuca sativa.

Lettuce is said to be of Asiatic origin. It is a hardy, annual plant, and, when fully developed, from two to three feet in height, with an erect, branching stem. The flowers are compound, yellow, usually about half an inch in diameter; the seeds are oval, flattened, and either white, brown, or black, according to the variety,—nearly thirty thousand are contained in an ounce, and their vitality is retained five years.

Soil.—Lettuce succeeds best in rich and comparatively moist soil; and is also best developed, and most crisp and tender, if grown in cool, moist weather. A poor soil, and a hot, dry exposure, may produce a small, tolerable lettuce early in spring, or late in autumn; but, if sown in such situations during the summer months, it will soon run to seed, and prove nearly, if not entirely, worthless for the table. The richer the soil may be, and the higher its state of cultivation, the larger and finer will be the heads produced; and the more rapidly the plants are grown, the more tender and brittle will be their quality.

Propagation.—It is always grown from seeds, which are small and light; half an ounce being sufficient to sow a nursery-bed of nearly a hundred square feet. It is necessary that the ground should be well pulverized and made smooth before it is sown, and the seeds should not be covered more than a fourth of an inch deep.

Cultivation.—Some recommend sowing where the plants are to remain, in drills from ten to fifteen inches apart, and thinning the plants to nearly the same distance in the lines; adapting the spaces between the drills, as well as between the plants in the drills, to the habit and size of the variety in cultivation. Others recommend sowing in a small nursery-bed, and transplanting. The process of transplanting unquestionably lessens the liability of the plants to run to seed, and produces the largest and finest heads. The first sowing in the open ground may be made as soon in March or April as the frost leaves the ground; and, if a continued supply is desired, a sowing should afterwards be made, at intervals of about four weeks, until September. "During spring, the young crops must be protected from frost, and in summer from drought by copious manure-waterings and frequent stirring of the ground between the plants. In the growing season, every stimulant should be applied; for much of the excellence of the crop depends on the quickness of its growth."

Forcing.—Lettuce is now served at table the year round; not, of course, of equal excellence at all seasons. Sowings are consequently required for each month: those intended for the spring supply being made from December to February; about twelve weeks being required for its full development, when reared in the winter months. The seed is sown rather thinly, broadcast, in a hot-bed; and, when the plants have made two or three leaves, they are pricked out to three or four inches apart in another portion of the bed,—thus affording them more space for growth, and opportunity to acquire strength and hardiness. When two or three inches high, they are finally transplanted into yet another part of the bed, at distances corresponding with the size of the variety, varying from ten to fourteen inches in each direction. As the plants increase in size, the quantity of air should be increased; and water should be given, whenever the surface of the bed becomes dry. In severe cold or in cloudy weather, and almost always at night, straw matting (made thick and heavy for the purpose), woollen carpeting, or a similar substitute, should be extended over the glass, for the retention of heat.

Some practise transplanting directly from the nursery-bed to where the plants are to remain; but the finest Lettuce is generally obtained by the treatment above described.

"Lettuces are sometimes required for cutting young, or when about two inches high. These are termed, by the French, Laitues à couper. The small, early sorts (such as the Hardy Hammersmith and Black-seeded Gotte) are preferred for this purpose; but any sort that is green or pale-green, and not brown or otherwise colored, will do. They should be sown in the open ground about once a week, or every ten days, from April, throughout the season. In winter, they are best raised on heat. They should be sown rather thickly in drills six inches apart."—Thomp.

To save Seed.—"This should be done from plants raised from early sowings. The finest specimens should be selected; avoiding, however, those that show a disposition to run quickly to seed. Those that heart readily, and yet are slow to run up, are to be preferred. Care should be taken that no two different varieties be allowed to seed near each other, in order that the sorts may be kept true. The seed which ripens first on the plant is the best: therefore it should be secured, rather than wait for the general ripening. The branchlets which first ripen their seed should be cut of­f, and laid on a cloth in the sun; or, when the forward portion of the seed is as near maturity as will safely bear without shaking of­f, the plants should be carefully pulled up, and placed upright against a south wall, with a cloth under them to perfect their ripening. The seed should in no case be depended on without trial. Plants from seeds two years old heart more readily than those from one-year-old seed."—Thomp.

Use.—"Lettuce is well known as one of the best of all salad plants. It is eaten raw in French salads, with cream, oil, vinegar, salt, and hard-boiled eggs. It is also eaten by many with sugar and vinegar; and some prefer it with vinegar alone. It is excellent when stewed, and forms an important ingredient in most vegetable soups. It is eaten at almost all meals by the French; by the English after dinner, if not served as adjuncts to dishes during the repast; and by many even at supper. In lobster and chicken salads, it is indispensable; and some of the varieties furnish a beautiful garnish for either fish, flesh, or fowl.

"In a raw state, Lettuce is emollient, cooling, and in some degree laxative and aperient, easy of digestion, but containing no nourishment."

Varieties.—These are exceedingly numerous. Some are of English origin; many are French and German; but comparatively few are American. The number of kinds grown to any considerable extent in this country is quite limited. Cultivators generally select such as appear to be best adapted to the soil and climate of their particular locality; and, by judicious management, endeavor to give vigor and hardiness to the plants, and to increase the size, compactness, and crispy quality of the head. Some of the varieties have thus been brought to a remarkable degree of perfection; the plants producing heads with as much certainty, and nearly as well proportioned and solid, as those of the Common Cabbage. They are generally divided into two classes; viz., Cabbage lettuces and Cos lettuces.

Cabbage Lettuces.—

Brown Dutch.

Black-seeded. Vil.

Head of medium size, rather long and loose; the leaves, which coil or roll back a little on the borders about the top of the head are yellowish-green, washed or stained with brownish-red,—the surplus leaves are large, round, waved, green, washed with bronze-red, and coarsely, but not prominently, blistered; diameter twelve to fourteen inches; weight about eight ounces.

This Lettuce cabbages readily, forms a good-sized head, is tender, of good quality, hardy, and tolerably early. It does not, however, retain its head well in dry and warm weather; and, as it is little affected by cold, seems best adapted to winter or very early culture. It resembles the Yellow-seeded Brown Dutch, but is not so early, and the head is looser and larger.

Brown Silesian or Marseilles Cabbage. Vil.

Brown Batavian.

Head green, tinted with brown, remarkably large,—not compactly, but regularly, formed; ribs and nerves of the leaves large and prominent; the leaves disconnected with the head are large, bronze-green, coarsely blistered, and frilled and curled on the margin. The diameter of a well-grown plant is about eighteen inches, and its weight twenty-eight ounces. The seeds are white.

This Lettuce, though somewhat hard, is brittle and mild flavored, but is better when cooked than when served in its crude state as a salad. It is a hardy, late sort; succeeds well in winter, and retains its head a long period; but is rarely employed for forcing, on account of its size,—one of the plants occupying, in a frame or hot-bed, the space of two plants of average dimensions.

Brown Winter Cabbage. Vil.

Large Brown Winter.

Head of medium size, green, washed or stained with brownish-red, regularly formed, and moderately compact; the exterior leaves are round and short, much wrinkled, and coarsely blistered. When grown in winter or in cool weather, the plants measure fourteen inches in diameter, and weigh from fourteen to sixteen ounces. The seeds are white.

Hardy, and well adapted for winter culture. The heads are not so firm as those of some varieties; but they are well retained, blanch white and tender, and are of excellent flavor.

Early or Summer Cape.

Royal Cape.

Head roundish, usually well formed, and moderately close and firm; the outer leaves are large, loose, golden-green, undulated, and coarsely blistered; the interior leaves are more finely blistered, and nearly of the same color as those of the outside; head, when divided, yellowish to the centre; the plants, when fully grown, measure nearly a foot in diameter, and weigh from six to ten ounces.

The variety is not well adapted for forcing or for early culture in the open ground. As a summer Lettuce, it is one of the best; enduring the heat well, and not running soon to seed. Though not so crisp and brittle as some of the winter or spring grown varieties, it is comparatively well flavored and of good quality. It is similar to the Summer or Royal Cabbage.

Early Simpson.

Hâtive de Simpson. Vil.

Head large, pale-green, a little irregular in its form, and only of medium solidity; the outside leaves are large and broad, plaited, and much blistered; diameter fourteen or fifteen inches; weight twelve or fourteen ounces; seeds white.

This Lettuce is brittle, and of excellent flavor; but its head is not compactly formed. Its season is near that of the Versailles Cabbage; but it runs quicker to seed. It is said to be an American variety, and is much grown in the vicinity of New York City for marketing.

Early White Spring or Black-Seeded Gotte. Trans.

A small spring Cabbage Lettuce, growing close to the ground. Its heart is hard and firm, and measures about four inches in diameter when stripped of its outer leaves; color pale-green; the leaves are thin, nearly round, rugose, and waved on the margin.

This Lettuce comes early into use, and, besides, is of excellent flavor; but its chief merit is, that it remains longer than almost any other sort before running to seed, and even sometimes bursts before the flower-stem is formed. It is one of the smallest of the Cabbage lettuces, and somewhat resembles the Tennis-ball; from which, however, it differs in the leaves being more curled and of a lighter-green color, and by not running to seed so soon by three weeks or a month.

The variety has black seeds; and this fact should be particularly attended to in obtaining it from seedsmen, as the White-seeded Gotte lettuces run much sooner to flower. Various other Gotte lettuces are described by authors. "All are of great merit, but are little cultivated in the United States. Where small, hard, compact, and delicate sorts are required, this class should be selected."

Endive-Leaved. Vil.

Laitue chicorée.

This variety forms no head. The leaves are finely frilled and curled, and spread regularly from a common centre in the form of a rosette. A well-developed plant resembles Curled Endive. It appears to be nearly identical with the Green Curled Lettuce.

The seeds are black, and smaller than those of any other variety.

English Endive-Like Curled-Leaved. Vil.

Like the Common Green Curled Lettuce, this variety forms no head. The plant has the form of a rosette, and the foliage a silvery-gray appearance. The leaves are short, undulated on the border, but not frilled and curled like the Common variety; nerves purplish; the heart of the plant is large and full; seeds black.

This Lettuce is hardy, tender, and well flavored, and equal, if not superior, to the Common Green Curled, both in respect to quality and its adaptation to winter culture.

Green Curled.

Curled. Endive-leaved. Boston Curled.

The Green Curled strongly resembles, if it is not identical with, the Endive-leaved. When well grown, the plant measures about ten inches in diameter, and is one of the most beautiful of all the lettuces. The exterior leaves are finely frilled and curled, and of a rich, golden-green color; the central leaves are smaller, but frilled and curled like those of the exterior. When in perfection, the plants have the form of a rosette, and make an excellent garnish. The seeds are white.

It is hardy, well adapted for forcing, and is extensively grown in the vicinity of Boston, Mass., for early marketing. As respects its value for the table, it cannot be considered equal to many of the Cabbage varieties, as it is deficient in crispness, and tenderness of texture,—qualities essential in all salad plants. Its recommendations are its hardiness, its adaptation to early culture and forcing, and particularly its beautiful appearance.

Market-gardeners and cultivators make three sub-varieties, which are known as "Single-curled," "Double-curled," and "Triple-curled;" the difference consisting in the finer frilling, or curling, of the last named. A well-grown plant resembles some varieties of Endive; whence the term "Endive-leaved."

Green Winter Cabbage.

Hardy Winter Cabbage. Morine. Vil.

Head pale-green, of medium size, round and regular, firm and solid; leaves of the head much wrinkled, and coarsely blistered; the outside leaves are broad and large, glossy-green, wrinkled and blistered like those composing the head. Winter-grown plants will measure in their full diameter about twelve inches, and weigh from fourteen to sixteen ounces. Seeds white.

The Green Winter Cabbage Lettuce is tender, and of excellent flavor, particularly if cultivated in cool weather. It is hardy, forms its head promptly and uniformly, is slow in the development of its flowers, and must be classed as one of the best of the hardy, winter varieties.

Hammersmith Hardy. M'Int.

Hardy Green Hammersmith. Early Frame. Early Dwarf Dutch. Green Dutch.

A popular, old variety, with a comparatively small, dark-green head. The leaves are much wrinkled, concave, thick, and fleshy; the seeds are white. It is considered the hardiest sort in cultivation, and is one of the best for growing in winter or for forcing. When raised in spring, late in autumn, or in cool, moist weather, the plants attain a diameter of nearly ten inches, and weigh from six to eight ounces; but summer-grown specimens are much smaller, rarely measuring more than six or seven inches in diameter, or weighing above three or four ounces. In warm, dry weather, it soon runs to seed.

Ice Cabbage. Trans.

This variety belongs to the division of the Silesian or Batavian lettuces, and must not be confounded with the White Cos. The leaves are of a light shining green, blistered on the surface, much undulated, and slightly jagged on the edges, nearly erect, eight inches long, and five or six inches broad; the outer leaves spread a little at the top, but grow close at the heart. It blanches without tying up, and becomes white, crisp, and tender.

The Ice Cabbage Lettuce comes into use with the White Silesian, from which it differs, as it also does from any other of its class, in being much more curled, having a lucid, sparkling surface (whence probably its name), and not turning in so much at the heart. It lasts as long in crop as the White Silesian.

Imperial Head.

Turkey Cabbage. Union.

A large and excellent variety, but inferior to the Versailles or the Ice Cabbage. Head large, regular, a little oblong, of a dull, pale-green color, and not compactly formed; the outside leaves are large, rounded, undulated or waved on the borders, thin in texture, and of a soiled or tarnished light-green color; diameter fourteen inches; weight twelve to fifteen ounces; seeds white.

This is a crisp and tender lettuce, though sometimes slightly bitter. It is not early, and soon shoots up to seed; but is quite hardy, and well adapted for winter cultivation.

The Imperial Head, or Imperial Cabbage Lettuce, with white seeds, was at one period more generally cultivated in small gardens than any other variety; and though some of the recently introduced sorts excel it, not only in size, but in tender consistency and flavor, the Imperial is still extensively cultivated and much esteemed.

With the exception of the color of its seeds, it resembles the Turkey Cabbage.

India.

Large India.

Head large, moderately compact; leaves large, with coarse and hard mid-ribs and veins. Its recommendation is its remarkable adaptedness to summer culture; as it withstands heat and drought, and retains its head to a remarkable degree before running to seed. For the table, it is inferior to many other sorts; although the large ribs and veins of the leaves are comparatively brittle, and of tender texture.

Large Brown Cabbage or Mogul.

Grosse brune paresseuse. Vil. Large Gray Cabbage. Mammoth.

Head remarkably large, round, regularly formed, grayish-green, tinted or washed with reddish-brown at the top: the leaves not composing the head are large, plaited, coarsely blistered, of a grayish-green color, stained here and there with spots of pale-brown. The diameter of a well-grown plant is about fourteen inches, and its weight nearly a pound; seeds black.

The Large Brown Cabbage Lettuce is crisp and tender, but is sometimes slightly bitter. Its season is near that of the Versailles; but it is slower in forming its head, and sooner runs to flower. It is hardy, good for forcing and well adapted for cultivation during winter. In summer, the heads are comparatively small, and loosely formed.

Large Red Cabbage.

Rouge charteuse. Vil.

Head green, washed with red, of medium size, regularly but loosely formed; the exterior leaves are large, undulated, blistered, and stained with brownish-red, like those of the head; diameter thirteen or fourteen inches; weight twelve ounces; seeds black.

Its season is near that of the Large Brown Cabbage. When grown in warm weather, the head is small, and the plant soon runs to seed: in winter, the head is much larger, more solid, and longer retained. It resembles the Brown Dutch, but differs in the deeper color of the leaves.

Large Winter Cabbage or Madeira.

Laitue passion. Vil.

Head of medium size, regular in form, not compact, green, washed with red at the top: the leaves not composing the head are broad and large, a little undulated or waved on the border, plaited or folded at the base, thin in texture, somewhat blistered, and stained with spots of clear brown. When grown in winter, or in cool, moist weather, the plants will measure about a foot in diameter, and weigh nearly a pound. Seeds white.

It is quite brittle, though not remarkable for tenderness of texture; hardy; succeeds well when grown in cold weather; and remains long in head before shooting up to seed. Season, the same with that of the Green Winter Cabbage.

Malta or Ice Cabbage.

Ice Cos. Drumhead. White Cabbage. De Malte. Vil.

In its general character, this variety resembles the White Silesian. The head is remarkably large, somewhat flattened, compact, pale-green without, and white at the centre; the outer leaves are large and broad, glossy-green, and coarsely blistered; the mid-ribs and nerves are large and prominent. The extreme diameter of a full-grown plant is about sixteen inches, and the weight from twenty to twenty-four ounces. The seeds are white.

The variety heads readily, blanches naturally, and is crisp, tender, and well flavored. It is hardy, but not early; and remains long in head without running to seed.

It is extensively cultivated in England; and in some localities succeeds better, and is of finer quality, than the White Silesian or Marseilles Cabbage. The name is derived from the glazed or polished surface of the leaves.

Neapolitan.

Naples Cabbage.

Plant dwarfish; head of large size, round, regularly formed, solid,—when in perfection, resembling a well-developed cabbage; the exterior leaves are broad and large, green, frilled on the margin, and coarsely blistered. If well grown, the plants will measure sixteen inches in diameter, and weigh from twenty to twenty-four ounces. Seeds white.

The Neapolitan Lettuce blanches naturally, is well flavored, and so slow in the development of its flower-stalk, that the heads are sometimes artificially divided at the top to facilitate its growth, and to secure the seeds, a supply of which is always obtained with difficulty; as, aside from the tardiness of the plant in flowering, the yield is never abundant.

It is not so good for forcing as many others, and must be classed as a summer rather than as a winter variety.

Palatine. Vil.

Brown Cabbage.

A variety of medium size, with a round, somewhat depressed head, stained with red about the top. The foliage is yellowish-green, strongly marked or clouded with brownish-red. Extreme diameter of the plant ten or eleven inches; weight about twelve ounces. The seeds are black.

It is remarkably crisp and tender; of excellent flavor; yields a large quantity of salad in proportion to its size; flourishes well at all seasons, even during winter; and must be classed as one of the best, and recommended for general cultivation.

Spotted Cabbage (Black-Seeded).

Sanguine à graine noire. Vil.

The heads of this variety are of medium size, round and regular in their form, and comparatively solid; the sides are brownish-red, but at the crowns the color is changed to clear, bright-red; the outer leaves are short, broad, and round, and strongly marked or clouded with brownish-red, like those composing the head. If grown in winter or in cool weather, the plants attain a diameter of about twelve inches, and will weigh twelve ounces.

It retains its head longer than almost any other variety; and, though sometimes slightly bitter, is considered superior to the White-seeded. Compared with the last-named, the head is not so well formed, the foliage is deeper colored, and it is not so well adapted for forcing or for cultivation during winter.

Spotted Cabbage (White-Seeded).

Sanguine à graine blanche. Vil.

Head yellowish-green, spotted and clouded with brownish-red, of medium size, round and regular. The surplus leaves are small and numerous, round, prominently blistered, copper-green, streaked and variegated with brownish-red. Summer-grown plants will measure ten inches in diameter, and weigh about eight ounces. Winter-grown plants, or those grown in cool and moist weather, will give an increase of the diameter, and weigh nearly a pound.

It is a brittle, well-flavored lettuce, hardy, and well adapted for growing in frames during winter. When grown in the summer months, the head is seldom well formed, and the plants soon run to seed.

Stone Tennis-Ball.

Gotte lente à monter. Vil.

Plant quite small, with a uniformly green, regular, solid head; all of the leaves to the heart being strongly wrinkled and coarsely blistered. The exterior leaves are comparatively few and small, green, undulated, and prominently blistered. Summer-grown plants measure six or seven inches in diameter, and weigh about three ounces. When grown early or late in the season, or under the influence of cool and moist weather, the plants attain a larger size; often measuring nine or ten inches in diameter, and weighing eight ounces. The seeds are black.

The Stone Tennis-ball hearts well, is of excellent quality, and, in proportion to its size, yields a large quantity of salad. It retains its head a long period, even in warm weather, without shooting up to seed; and, as most of the leaves of the plant are embraced in the head, it occupies but a small space of ground in cultivation. Hardy and early.

Summer Cabbage.

Large White Cabbage. Royal Cabbage. Summer Blond. Vil. Sugar Cabbage.

Foliage pale yellowish-green; head of medium size, round, somewhat flattened, firm and close; the leaves composing it are wrinkled and blistered,—those of the outside being frequently torn and broken on the margins about the crown. The entire diameter of a well-grown plant is about twelve inches, and the weight from ten to twelve ounces. The seeds are white.

It is one of the best sorts for summer cultivation, as it not only forms its head readily in warm and dry weather, but remains long in head before running to flower. For forcing, or for sowing early in the season, some other varieties would succeed better. Though sometimes slightly bitter, it is crisp, tender in texture, appears to be adapted to our climate, and is recommended for cultivation.

Tennis-Ball.

Green Ball. Button. Capuchin. Hardy Hammersmith. Vil.

One of the oldest and most esteemed of the Cabbage lettuces. The head is below medium size, dark-green, remarkably solid if grown in cool weather, but often loose and open-hearted if cultivated during the summer months; the surplus leaves are few in number, deep-green, slightly curled, and broadly, but not prominently, blistered; the seeds of the genuine variety are black.

The Tennis-ball Lettuce is remarkable for its extreme hardiness. Winter-grown plants, or those raised in cool, moist weather, will measure about ten inches in diameter, and weigh eight ounces; whilst those raised under opposite conditions rarely exceed seven or eight inches in diameter, or weigh more than four or five ounces.

It is slow in running to seed, and the head blanches white and tender. "It requires little room in frames in winter, and yields a great return in spring, as almost the whole plant is eatable." A large Cabbage Lettuce, tinted with brown about the head, is erroneously known in some localities as the "Tennis-ball."

Turkey Cabbage.

Similar to the Imperial Head; the principal if not the only difference consisting in the color of the seeds, which are black.

Versailles. Vil.

Swedish. Blond Versailles. Sugar-lettuce.

Head pale yellowish-green, large, long, and compactly formed; the exterior leaves are large, numerous, wrinkled, and coarsely blistered. When in its greatest perfection, the extreme diameter of the whole plant is about fourteen inches, and its weight twelve or fourteen ounces. The seeds are white.

This variety forms its head quickly and uniformly; cabbages white and crisp; is slow in shooting up to seed; flourishes in almost every description of soil, and at all seasons, except, perhaps, in extreme cold; and, though sometimes slightly bitter to the taste, is crisp, tender, and of good quality.

With the exception of its paler color, it resembles the Neapolitan. It is one of the best of all varieties for summer cultivation.

Victoria or Red-Bordered. Vil.

An excellent early and hardy variety. The head is of medium size, tinted or washed with red at the top, round and regular in form, and comparatively solid; leaves large, yellowish-green, wrinkled, and blistered. If grown in summer, the plants measure eight or nine inches in diameter, and weigh four ounces. In cool weather, the plants attain a diameter of twelve inches, and weigh from ten to twelve ounces; seeds white.

The Victoria Lettuce is larger than the Tennis-ball, heads freely, and is crisp and well flavored. When sown in summer, it soon runs to flower; but, in cool weather, the heads are well retained.

White Gotte (Black-Seeded). Vil.

A small, low-growing, yellowish-green Cabbage Lettuce, with a comparatively loose head. The plants rarely measure more than six inches in their full diameter, or weigh above four ounces.

It is one of the earliest of all the lettuces, crisp, of good flavor, and well adapted for forcing or for frame culture. Besides the distinction in the color of the seeds, it differs from the White-seeded White Gotte in its smaller and more loosely formed heads.

White Gotte (White-Seeded). Vil.

White Tennis-ball.

This variety has a small, long, firm, and close head; and is uniformly of a yellowish-green color. The outer leaves are small, light greenish-yellow, waved on the borders, and prominently blistered. The plant is of small dimensions; rarely measuring more than six or seven inches in diameter, or weighing above three ounces. The variety is early, crisp, and well flavored, but soon runs to seed, and is much better adapted for growing in winter, or for forcing, than for cultivation in the summer months.

White Silesian, or White Batavian. Vil.

Drumhead Cabbage. Large Drumhead. Spanish.

One of the largest of the Cabbage lettuces. Head golden-green, tinted with brownish-red about the top, regularly but not compactly formed. The outer leaves are large and broad, yellowish-green, bordered with brown, wrinkled, and coarsely blistered. When well grown, the entire diameter of the plant is about eighteen inches, and its weight twenty ounces. The seeds are white.

This variety appears to be adapted to all seasons. It is hardy, retains its head well, withstands heat and drought, blanches white and crisp, and is of excellent flavor. It succeeds well in frames; but, on account of its large size, is not a profitable sort for forcing.

A variety, known as the "Tennis-ball" in some localities, is very similar to this; and the "Boston Cabbage" of New England, if not identical, seems to be but an improved form of the White Silesian.

White Stone Cabbage.

Large Golden Summer Cabbage.

Head of medium size, yellowish-green, stained with brownish-red, firm and solid. When fully developed, the entire diameter of the plant is about fourteen inches, and its weight sixteen ounces. The seeds are white.

This lettuce is brittle, of tender texture and good quality, though it is sometimes slightly bitter. It is hardy, heads readily, is slow in running to flower, succeeds well in warm and dry weather, and is also well adapted for frame-culture or for forcing.

Yellow-Seeded Brown Dutch. Vil.

White Dutch. American Brown Dutch.

Head of medium size, yellowish-green, variegated with red, rounded at the top, and tapering to a point at the base; compact; seeds yellow.

A half-early sort, of good quality, hardy, and well adapted for winter culture, or for sowing early in spring. It somewhat resembles the Black-seeded Brown Dutch: but, apart from the difference in the color of the seeds, its foliage is more blistered, and more colored with red; and the plant produces numerous sprouts, or shoots, about the base of the head.