The Field and Garden Vegetables of America Part 69

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 a Feuille de Chene. _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 princ.i.p.al 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. b.l.o.o.d.y. Aleppo. Panachee a 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.