Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/318

 Leek.—The leek is of the same variety of plant as the garlic. Its botanical name is Allium porrum L. French, poireau; German, Lauch; Italian, porro; Spanish, puerro.

The leek is thought to be indigenous to Switzerland, though this is not quite certain. It is closely related to the garlic and onion and is valued for the same purposes, namely, its highly aromatic condimental character.

Lettuce.—Among the most valued of the succulent vegetables is the lettuce. Its botanical name is Lactuca sativa L. French, laitue cultivée; German, Lattich; Italian, lattuga; Spanish, lechuga.

Lettuce is thought to be indigenous to India or Central Asia. It has been cultivated, however, for so long that its origin is a matter of doubt. There is a legion of varieties of lettuce, but they all have essentially the same characteristics and have little food value. Lettuce is now found practically throughout the whole year in all civilized countries, being grown under glass in winter so as to furnish a continuous supply for the markets throughout the year. It is used chiefly as salad, and among the varieties which are most highly prized for this purpose are the cabbage lettuce and the variety known as Romaine. The Romaine is distinguished from the common lettuce by the shape of the leaves, which are much longer and narrower than those of ordinary lettuce. The Romaine lettuce is more highly prized by most connoisseurs as being more tender and brittle than the first variety.

Composition.—

Water,                                               93.68 percent Ash,                                                  1.61    " Protein,                                               1.41    " Fiber,                                                 .74    " Sugar, starch, etc.,                                   2.18    " Fat,                                                   .38    "

The data show that lettuce is a highly succulent vegetable. Its chief food constituents are protein and sugar. Its real value as a food is not shown by chemical analysis because it consists in a delicate, aromatic flavor which is not revealed by the crucible.

Melons.—There are two kinds of melons eaten in the United States,—the first the watermelon, and the second the cantaloupe or muskmelon. In Europe the principal melon which is used is one having deep yellow flesh resembling the color of a pumpkin and known as the French melon. The botanical name is Cucumis melo L. French, melon; German, Melone; Italian, popone; Spanish, melon.

The French melon is indigenous to Asia, but only the cultivated varieties are known now. The flesh is very sweet and is, as has already been said, usually of a deep yellow color, though there are many different varieties.

Cantaloupe.—This is a general name given to the melons of the French type or varieties thereof growing in the United States. It is supposed to have had its