This variety is distinguished from the last named by its shorter, broader, deeper cut, and less curled leaves: the head is more solid at the centre, and is also much harder. The seeds should be sown early; for, if sown late, the plants are liable to be affected by dampness and wet weather, and to rot at the heart.
Cultivate in rows twelve or fourteen inches apart, and eight or ten inches apart in the rows.
Italian Green Curled Endive.
Leaves from ten to twelve inches long, deep-green, narrow, and divided to the mid-rib. They grow erect, and the segments are much cut and curled.
It is a well-marked variety; readily distinguished by the length of the leaf-stalks, and the pinnatifid character of the leaves. It blanches well, and is of good quality.
Large Green Curled Endive.
A sub-variety of the Common Green Curled, of stronger growth, and larger hearted. The exterior leaves are ten or twelve inches long, looser and more erect than those of the last named: the inner ones are less numerous, and not so much divided.
It is hardy, blanches quickly, and is not liable to decay at the heart.
Long Italian Green Curled.
Leaves long, deeply divided, and more upright in their growth than those of the Large Green Curled; the divisions of the leaves are large, and toothed, or cut, but are not curled; the heart-leaves are few and short.The variety is quite distinct; and, though not so neat and regular as some others, it is of excellent quality, and recommended for cultivation.
Picpus Fine Curled Endive.Vil.
Exterior leaves seven or eight inches long, deeply lobed; the lobes divided in the same manner as those of the Common Green Curled. The inside leaves are finely cut, and much curled; and form a kind of head more compact than that of the Green Curled, but comparatively loose-hearted.
It blanches well and quickly, and is a good variety; though neither its foliage nor its general habit presents any very distinctive peculiarities.
Ruffec Curled.
Chicorée frisée de Ruffec.Vil.
This variety attains a remarkable size, much exceeding that of the Common Green Curled. The leaves sometimes measure nearly a foot and a half in length. Quality tender and good.
Staghorn Endive.
Early Fine Curled Rouen.Vil.
A recently introduced variety. The leaves are deep-green, divided into numerous segments, not frilled or curled, but much cut or jagged at the points, the borders having a branched appearance; whence the name. The leaves gradually shorten towards the centre of the plant, are more finely cut, and become closer together; thus forming a moderately firm heart, or head; less compact, however, than that of the Green Curled Summer Endive.
It is well adapted to humid climates, is hardier than theCommon Green Curled, and is preferred by market-gardeners for cultivation in autumn and winter.
Triple-Curled Moss Endive.M'int.
Winter Moss Endive. Chicorée mousse.Vil.
This is a sub-variety of the Staghorn Endive, and comparatively of recent introduction. It is a unique sort, exceedingly well curled; and, when the variety is genuine and the plant well developed, has an appearance not unlike a tuft of moss.
It is liable to degenerate; and, though sometimes classed as a Winter Endive, is less hardy than many other sorts.
It may be grown in rows a foot apart, six inches being allowed between the plants in the rows.
White Curled or Ever-Blanched Endive.Vil.
Leaves pale yellowish-green, nearly white when young, ten inches long, rather narrow, lobed, cut, and beautifully frilled, or curled, on the borders; the upper surface of the mid-ribs generally tinged with red. The leaves of the centre are not numerous, and much curled: resting upon those of the exterior, they form no head, but leave the heart loose and open.
It is distinguished from all others by its color; both the leaves and the seeds being paler than those of any other sort. Its principal recommendation is signified in the name; but it should be used while young, cut and served in the form of lettuce. It is then tender and of good quality; though the plants yield a small amount of salad, compared with many other sorts. When fully grown, the leaves become tough, and often bitter. As a variety for winter culture, it is of little value.
Horse-radish is a hardy perennial, introduced from Europe, growing naturally along old roads, and about gardens and waste places in long settled towns. The root is white within and without, long, nearly cylindrical, and from an inch to two inches and a half in diameter; stalk two feet or more in height, smooth and branching; the radical leaves are from fifteen to eighteen inches in length, oval-oblong, and toothed on the margin,—those of the stalk narrow, pointed, smooth, and shining; the flowers are white, and are put forth in June; the seed-pods are globular, but are very rarely formed, the flowers being usually abortive.
There is but one variety.
Propagation and Culture.—"Propagation is always effected by planting portions of the roots, which grow readily. The soil most conducive to it is a deep, rich, light sand, or alluvial deposit, free from stones or other obstructions; as, the longer, thicker, and straighter the roots are, the more they are valued. There is scarcely another culinary vegetable, of equal importance, in which cultivation is, in general, so greatly neglected as in this. It is often found planted in some obscure corner of the garden, where it may have existed for years; and is only visited when needed for the proprietor's table. The operation of hastily extracting a root or two is too often all that is thought of; and the crop is left to fight its way amongst weeds and litter as best it may."—M'Int.
A simple method of cultivation is as follows: Trench the ground eighteen inches or two feet deep, and set the crowns or leading buds of old roots, cut off about three inches in length, in rows a foot apart, and nine inches from each other in the rows; cover six inches deep, and cultivate in the usual manner during the summer. The shoots will soonmake their appearance, and the large leaves of the plant completely occupy the surface of the bed. After two seasons' growth, the roots will be fit for use.
Taking the Crop.—Its season of use is from October till May; and, whenever the ground is open, the table may be supplied directly from the garden.
For winter use, take up the requisite quantity of roots in November, pack them in moist sand or earth, and store in the cellar, or in any situation out of reach of frost.
Use.—The root shredded or grated, with the addition of vinegar, is used as a condiment with meats and fish. It has an agreeable, pungent flavor; and, besides aiding digestion, possesses other important healthful properties.
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 themore 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 threeor 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, andlaid 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 rarelyemployed 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 soonerruns 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 itare 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.
These are quite distinct from the Cabbage lettuces before described. The heads are long, erect, largest at the top, and taper towards the root,—the exterior leaves clasping or coving over and around the head in the manner of a hood, or cowl. As a class, they are remarkable for hardiness and vigor; but the midribs and nerves of the leaves are comparatively coarse and hard, and most of the kinds will be found inferior to the Cabbage lettuces in crispness and flavor. They are ill adapted for cultivation in dry and hot weather; and attain their greatest perfection only when grown in spring or autumn, or in cool and humid seasons.
Varieties.—
Alphange or Florence Cos(Black-Seeded).Vil.
In the form of the head, and in its general character, this variety resembles the White-seeded. Both of the sorts are remarkable for size, for hardiness and healthy habit, for the length of time they remain in head before running to seed, and for the brittle and tender character of the ribs and nerves of the leaves.
Besides the difference in the color of the seeds, the head of this variety is smaller, and the foliage paler, than that of the White-seeded.
Alphange or Florence Cos(White-Seeded).Vil.
Magnum Bonum Cos.
Head large, long, not compact, and forming well only when the exterior leaves are tied loosely together. The midribs and nerves of the leaves are large, but brittle, and of tender texture.
It is ten or twelve days later than the Green Paris Cos, retains its head well, is hardy and of healthy habit, but is deficient in flavor, and inferior to either of the Paris sorts.
Artichoke-Leaved.Vil.
This variety forms no head; and, in its foliage and general habit, is quite distinct from all of the Cos varieties. The leaves are numerous, twelve or fourteen inches long; of a lively-green color, often stained with brownish-red; erect, narrow, pointed, and toothed on the margin, like those of the Artichoke. Before blanching, the leaves are slightly bitter; but mild, crisp, and tender, with no savor of bitterness, after being blanched. The seeds are black.
The plant grows uprightly, groups its leaves together, and thus blanches the interior parts spontaneously; but a much larger portion will be fit for use, if the leaves are collected, and tied loosely about the tips in the manner of treating Cos lettuces.
It is remarkably hardy, slow in running to flower, and the seeds may be sown till August. Late in the season, it is mild and pleasant, and furnishes a tender salad when most of the Cos lettuces become bitter and strong-flavored.
Bath Green Cos.M'Int.
This variety has much merit as a hardy, winter, green sort; and is nearly related to the Brown Cos, but is less brown on the outer leaves: but, while that has white seeds, the seeds of this variety are black. Hence there are found, upon the catalogues of seedsmen, Black-seeded Bath, or Brown Cos; and White-seeded Bath, or Brown Cos; the latter seeming to be the hardiest, while the former appears to be the best.
Brown Cos.
Bath Cos. Sutton's Berkshire Brown Cos. Wood's Improved Bath Cos. Bearfield Cos. White-seeded Brown Cos.
This is one of the oldest of the Cos lettuces, and considered the hardiest of the class. The head is of large size, pointed, not compact, and requires to be tied in order to obtain it in its greatest perfection; the leaves are of a copper-green color, stiff and firm, toothed and blistered; the seeds are white.
The Brown Cos blanches white and tender, and is exceedingly crisp and well flavored; but the dark-brownish color of the exterior leaves is deemed an objection, and it is often displaced by really inferior varieties. In weight and measurement, it differs little from the Green Paris Cos. Extensively cultivated and much esteemed in England.
Gray Paris Cos.Vil.
Head of the form of an inverted cone; green, with a grayish tone about the top; compact, and forming well without tying. The exterior leaves are numerous, deep-green, erect, firm, and prominently blistered. The full diameter of the plant is nearly twelve inches, and its weight about twenty ounces; the seeds are white.
The Gray Paris Cos is brittle, and of tender texture; but is considered inferior to the other Paris Cos sorts, and is but little cultivated.
Green Paris Cos.Vil.
Kensington Cos. Sutton's Superb Green Cos. Wellington. Ady's Fine Large.
Head inversely conical, compact; leaves deep-green, erect, firm, hooded or cowl-formed towards the ends, and serratedon the margin; the ribs and nerves are large and prominent. When fully grown, the entire diameter of the plant is fifteen or sixteen inches, and its weight twenty-four ounces; the seeds are white.
It is considered one of the best of the Cos lettuces; and, though not so hardy as the Brown Cos, is a good variety for forcing, and furnishes a tender, well-flavored head during summer. Whether for spring, summer, or autumn, it is an excellent sort. It attains a large size, is of a fine green color, and, "from the manner in which the outer leaves cove over the interior ones, blanches well without having to be tied together."
It has a tender, brittle leaf; is some days earlier than the White Paris; and is the principal variety employed by the market-gardeners of Paris for cultivating under glass.
Green Winter Cos.Vil.
Head elongated, somewhat of the form of the preceding variety; deep-green, and not forming well, unless the exterior leaves are tied together at the tips; the outer leaves are large, erect, concave, toothed on the margin, and prominently blistered; the seeds are black.
It blanches well; but the ribs and nerves of the leaves are comparatively coarse and hard. Well adapted to winter culture; but, as a summer lettuce, of little value.
Monstrous Brown Cos.Vil.
Two-headed.
Head of remarkable size, long, loose, and open; leaves large, equalling in size those of the Alphange or Florence Cos; green, washed with brown; pointed; seeds white.
The plant sends out numerous side-shoots, or suckers; and sometimes produces several distinct heads: these, however,are generally loosely formed, and not of the fine, tender quality of the Paris varieties.
Oak-Leaved Cos.
Romaine à Feuille de Chêne.Vil.
The Oak-leaved Lettuce produces no head, but forms a loose and open heart at the centre of the plant. The leaves are numerous, bronze-green, and deeply cut, or lobed, on the margin, in the form of the leaves of some species of the oak; the seeds are black.
The plants put forth fresh sprouts after having been cut; but the quality is inferior, and the variety is rarely cultivated.
Red Winter Cos.
Foliage deep-brown, smooth, and glossy,—gathered at the centre of the plant into a loose heart, rather than head; seeds black.
The hardiness of this lettuce is its principal merit. It is little affected by severe weather; and, as a sort for winter culture, is desirable. When grown in summer, it is of poor quality.
Spotted Cos (Black-Seeded).
Red-spotted. Bloody. Aleppo. Panachée à Graine noire.Vil.
This variety is similar to the White-seeded, and, like it, forms no head: the leaves are green, much stained or clouded with brownish-red, erect, firm, rounded at the ends, concave or spoon-shaped, and grouped at the centre into a long and comparatively close heart.
It is crisp and well flavored, but attains its greatest perfection only when the outer leaves are tied loosely together about the top of the plant.
Spotted Cos (White-Seeded).Vil.
Like the preceding, this variety forms no head; but the interior leaves are formed into an erect, oblong, close heart, which, by tying the exterior leaves together, becomes white, crisp, and of excellent flavor.
Though late, it is hardy, remains long in head before running to seed, and is well worthy of cultivation.
Waite's White Cos.M'Int.
An excellent variety, apparently intermediate between the Green Paris and White Paris; not of quite so deep a green as the former, yet deeper than the latter. With regard to its comparative excellence, it is considered fully equal to the Paris Cos varieties; as it is grown as easily, and is equally crisp and tender. Size and weight nearly the same.
White Brunoy Cos (Black-Seeded).Vil.
Leaves of large size, yellowish-green, pointed, slightly undulated, entire on the borders, and often revoluted like those of the White-seeded. It rarely produces a head; or, if so, it is loose and open. Its greatest perfection is obtained by collecting the exterior leaves about the top of the plant, and tying them loosely together.
The variety is not considered superior to the White-seeded, though both of the sorts are inferior to the Paris Cos or Florence sorts.
White Brunoy Cos (White-Seeded).Vil.
The heads of this variety are long and loose, and rarely form well unless the exterior leaves are tied loosely together.It somewhat resembles the Alphange in the form and character of its foliage, though the head is longer and larger.
The plant attains a remarkable size, is hardy, and of good quality; but soon runs to seed, and appears to be a winter rather than a summer lettuce.
White Paris Cos.Vil.M'Int.
London White Cos. Sutton's Superb White Cos.
The head of this variety has the form of the Green Paris, and blanches well without tying; the outside leaves are erect, yellowish-green, and rather numerous. The extreme diameter of the entire plant, when well grown, is about fourteen inches, and its weight nearly twenty-four ounces. The seeds are white.
This is the sort most generally grown by the London market-gardeners, millions of it being produced annually within a few miles of London alone; and it has been adopted almost exclusively, by the gardeners of Paris, for cultivation in the open air. Next to the Green Paris Cos, this is the best, the largest, and the longest in running to seed, of all the summer lettuces. It is tender, brittle, and mild flavored, less hardy and a few days later than the Green Paris Cos.
Endive-Leaved Lettuce.Trans.
Lactuca intybacea.
The leaves of this species have the form of those of some of the varieties of Endive; whence the name. They are small, pale-green, broad towards the ends, cut and irregularly lobed on the borders. While young, the plants have the appearance of Green Curled Endive.
As it runs to flower much earlier than the Spinach Lettuce, it is less esteemed than that variety. The seeds should be sown thickly, in shallow drills ten or twelve inches apart;and the plants should be cut for use when they are three or four inches high.
Perennial Lettuce.Vil.
Lactuca perennis.
This species is a native of Europe; and, in habit and duration, is distinct from all others. The leaves are about ten inches long, of a glaucous or sea green color, thick and fleshy, deeply cut or divided on the margin, and spread regularly from the centre of the plant in the form of a rosette. When fully developed, the plant is two feet and a half high; separating into numerous branches, which terminate in large purple flowers.
The seeds, which are of a brownish-black color, are sown in drills fifteen inches apart; and the plants should be thinned to six inches apart in the drills.
The leaves are eaten as salad; but, when so used, they should be blanched, either by earthing up or by tying the plant together. They are also sometimes eaten boiled as Spinach or Endive.
Spinach Lettuce.Trans.
Oak-leaved Lettuce. Lactuca quercina.
The leaves of this species are six inches long, pale yellowish-green, lyrate, with obtuse and entire divisions: when fully developed, they somewhat resemble those of the oak, as implied by the name. The plants form no heart, or head; and are never cultivated singly like the Cabbage or Cos lettuces. The leaves are produced in moderate abundance, and are crisp and well flavored.
The seeds should be sown, like those of the Endive-leaved, thickly, in drills; and, when the lower leaves are four or five inches long, they may be cut for use. If not taken off too closely, the plants will afford a second cutting. The seeds are sown early with other spring salads.
The roots of the Madras Radish are sometimes eaten while they are quite young and small; but they soon become fibrous, strong flavored, and unfit for use. The plant is generally cultivated for its pods, which sometimes measure ten or twelve inches in length: these are solid, crisp, and tender, and, while young, are used for pickling and for salad; being much superior for these purposes to those of the Common Radish.
When cultivated for its pods, the seeds should be sown in drills two feet apart, and the plants thinned to nine inches in the drills.
An annual plant, introduced from Europe, and occasionally found growing spontaneously in the vicinity of gardens where it has been once cultivated. The stem is frequently more than six feet in height; the leaves are nearly five inches in diameter, smooth, and of a rich green color, lobed, and beautifully frilled or curled on the borders; flowers axillary, white, and small; the seeds are somewhat kidney-shaped, of a yellowish-brown color, and retain their powers of germination five years.
Cultivation.—The seeds are sown the last of April or beginning of May, and covered about an inch deep. The plants require much space, and should be grown at least eighteen inches asunder. The best method is to drop a few seeds where the plants are to grow; or to rake in a few seeds sown broadcast, and transplant.
Use.—No part of the plant is considered suitable for food; but the elegantly curled leaves are employed for garnishing desserts.
Black Mustard is a hardy, annual plant, introduced from Europe. In some localities, it grows naturally in great abundance; and is regarded as a troublesome weed, though its seeds furnish the common table mustard. Its stem is four or five feet in height, round, smooth, and branching; the leaves are lobed and toothed on the margin,—the radical or lower ones rough, those of the upper portion of the stalk smooth; the flowers are numerous, rather large, bright-yellow; the pods are erect, somewhat four-sided, and are set closely against the sides of the stalk; the seeds are small, round, brownish-black, and retain their germinative powers many years; nearly eighteen thousand are contained in an ounce.
Propagation and Cultivation.—It is raised from seeds, about four quarts of which will be required for sowing an acre. It is sometimes grown in the vegetable garden, but is generally cultivated in fields for its seeds, which, as before remarked, furnish the common table mustard. The sowing is usually made from the middle of April to the middle of May. After making the surface of the ground fine and smooth, sow broadcast, or thinly in shallow drills fourteen or fifteen inches apart; cultivate during the season in the usual manner; and, in August, the crop will be ready for harvesting. Cut the stalks at the ground before the pods shed their seeds; and spread in a dry, light, and airy situation, till they are sufficiently dried for threshing.
When grown for salad in the vegetable garden, it should be sown, and cut for use, as directed for White Mustard.
"If the seed is covered to the depth of three inches or more, it will lie dormant, and retain its powers of vegetation for ages: from which circumstance, together with the liabilityof the seed to become shaken out in the harvesting of the crop, such lands as are once employed for the growing of Mustard cannot be fairly cleaned of it for a considerable length of time, and only by judicious fallowing or fallow-cropping, with repeated hoeing and weeding."—Law.
Use.—Besides the use of the flour of the seeds as a condiment, the seed-leaves are used as salad, in the manner of those of the White species; and the young plants, cut to the ground, are used as spring greens, either boiled alone, or mixed with Spinach.
Chinese Or Pekin Mustard.Vil.
Sinapis Pekinensis.
A hardy annual, introduced from China. Stem four feet high, with remarkably large leaves; the flowers, which are produced in loose, terminal spikes, are yellow and showy; the seeds are small, and retain their vitality five years.
Cultivation.—The seeds are sown in April or May, in shallow drills ten or twelve inches apart. If cultivated for its seeds, the drills should be eighteen inches or two feet apart, and the plants thinned to six or eight inches in the drills.
Use.—The leaves are employed in salads, in the manner of Cress; and they are also sometimes boiled and served as Spinach.
Cabbage-Leaved Mustard.
Moutarde à feuilles de Chou.Vil.Sinapis sp.
A hardy, annual, Chinese plant, similar in habit to the species last described. Stem from three to four feet high; leaves large, roundish, lobed, and wrinkled; flowers yellow; the seeds are small, reddish-brown or black, and retain their powers of germination a long period.
Cultivation and Use.—This species is cultivated in the same manner, and is used for the same purpose, as the Chinese Mustard.
Curled Mustard.
West-India Cress.
A comparatively small species. Stem two feet and a half high; flowers bright-yellow; seeds small, blackish-brown,—scarcely distinguishable from those of the Black Mustard. The leaves are of medium size, greenish-yellow, broadest near the ends, deeply and finely cut on the borders, and beautifully frilled, or curled: they make an excellent garnish; and, when used as salad, have a pleasant, cress-like flavor.
Cut-Leaved Mustard.
Moutarde lacinée.Vil.
In its general character, this species resembles the Chinese or Pekin Mustard: the leaves, however, are much smaller, and divided quite to the mid-rib.
When young, the leaves make an excellent small salad; having the warm, pleasant flavor of Cress.
White Mustard.
Sinapis alba.
White Mustard is a hardy annual, introduced from Europe, and occasionally found growing spontaneously in the vicinity of fields and gardens where it has been once cultivated. The stem is three feet and upwards in height; the leaves are large, deeply lobed, and of a rich, deep-green color; the flowers are large, yellow, produced in loose, terminal spikes; the seeds are yellow, much larger than those of the preceding species, and retain their vitality five years,—seventy-five hundred are contained in an ounce.
Propagation.—White Mustard is always raised from seeds; about four quarts of which will be necessary for seeding an acre. When grown for salad, an ounce will sow forty feet of drill.
Soil and Cultivation.—It succeeds best in rich, loamy soil; which, previously to sowing, should be thoroughly pulverized. When cultivated in the vegetable garden for salad or greens, the first sowing may be made as early in the season as the frost will admit. Sow the seeds thickly, in drills eight or ten inches apart; and cover half an inch deep with fine mould. Remove all weeds as they make their appearance; and, in continued dry weather, water freely.
The plants should be cut for use while in the seed-leaf; as, when much developed, they become strong, rank, and ill-flavored.
For a succession, a small sowing may be made every week until September.
In field culture, the seeds are sometimes sown broadcast; but the more common method is to sow in drills fifteen or eighteen inches apart. When the crop is ready for harvesting, the plants are cut to the ground, stored and threshed, as directed for Black Mustard.
Use.—The plants, before the development of the rough leaves, are used as salad: when more advanced, they are boiled and eaten as Spinach. The flour of the seeds furnishes a table mustard of good quality; though the seeds of the Black species possess greater piquancy, and are generally employed for the purpose. The seeds of both species are much used in medicine, and are considered equally efficacious.