GREEN CURLED SUMMER ENDIVE.

Leaves not quite so large as those of the Green Curled; finely and deeply cut: the outer ones are five or six inches long, and grow close to the ground; the inner are short, numerous, curled, and form a close, full heart. It is much the smallest of any of the kinds, and is somewhat tender. The outer leaves are so short, that they will not tie up; but blanch well by being covered simply with a flat garden-pan, as directed for the Green Curled.

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.

Chicoree frisee 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 the Common Green Curled, and is preferred by market-gardeners for cultivation in autumn and winter.

TRIPLE-CURLED MOSS ENDIVE. _M'int._

Winter Moss Endive. Chicoree 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 cla.s.sed 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 princ.i.p.al 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.

Cochlearia armoracia. Nasturtium armoracia.

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 soon make 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 quant.i.ty 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.

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.