Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/69

 the extremity of the leaves. Both these operations are done for convenience and neatness in planting. Dibble them in the drills eight inches apart, and as deep as the plant will admit of, not to cover the young leaves pushing from its centre. Choose moist or cloudy weather for the operation; but if dry, give the plants a copious watering. Hoe the ground frequently, to keep down weeds; and as the plants are observed to grow, draw the soil around them. By good culture, they will be fit for use early in October. On the approach of severe frost, lift sufficient for Winter use, and store them away in earth or sand.

plant is named from the Latin word lac, on account of the milky juice with which it abounds. It is considered very healthy, especially in the Spring of the year. There are some of the family natives of all the warm and temperate latitudes of the globe. The leading cabbaging kinds were originally introduced from Egypt; those of upright growth, from the Island of Cos: hence the name of Cos Lettuce is applied to all the sorts that approach that character. Some of the varieties have been extensively cultivated for opium preparations. The plant is allowed to shoot up till just on the eve of flowering, when the top is cut off in the afternoon. In thirty-six hours there is a brown crust found on the wounded part of the stem, which is carefully collected. The stem is again cut, and repeatedly, till the plant ceases to yield its milky substance. It is unquestionably the best of the salading vegetables. Many varieties are cultivated in Europe, and not a few in this country; but several kinds grown there are not adapted to our high and dry temperatures. The following cabbaging sorts are the best cultivated at the present time.