being levelled and the heat having arisen, shallow drills should be drawn from the front to the back of the pit at about a foot apart, and the seed (the small Negro) dropped at two or three inches distant. Cover them lightly with earth, and keep the lights nearly close until the plants begin to break ground, at which time air should be given, and if worked by a thermometer, the heat should be kept up by the linings from fifty to sixty degrees, and from that height gradually to seventy-five, which will finally bring the beans to perfection, with attention to air and water. During their growth a little mould should be drawn up on each side of the rows, and if there is not sufficient within the frame, a little extra must be added; and unless the weather is uncommonly severe, heavy covering will not be necessary; the principal matter is to keep up a proper degree of heat by renewing the linings. The tops of a few of the leading shoots of the plants being pinched off, will throw them (as before observed) into a more regular state of growth and bearing. A new crop sown about every three weeks will keep up a succession: those sown at the beginning of April will last to the middle or end of June; when they will be succeeded by the early half-forced crops in the open ground.

Allium,-Porrum. The generic name of Allium is given to the leek as a branch of the onion family; the original name, Porrum, is, like others in the Linnæan system, made a specific, from the character of the flower.

The leek is a native of Switzerland, whence it was procured and distributed to other parts of Europe. It was cultivated in this country, and particularly in Wales, as we read in history, at a very early period. The Welshmen still continue to wear leeks on their patron St. David's day, in commemoration of a victory which they obtained over the Saxons in the sixth century, and which they attribute to the leeks they wore by order of St. David, to distinguish themselves in the battle.

Leeks are a wholesome and certainly a nutritious vegetable, and, from their mild qualities, are preferred by many families for their soups to onions.

There are two varieties of this plant at present under cultivation.

1. The Narrow-leaved, nearly superseded (except in some countries) by the next, which is far superior to it.

2. Broad-leaved or London Leek, so called from the preference given to it in the London markets, which it highly deserves. It was first obtained by a gardener in Essex many years ago. A gentleman from the West Indies having observed a plantation of leeks near London, told the author it put him in mind of the young sugar canes in that country, to which he said they bore a great similitude.

Culture. The soil in which the leek is planted should be the best the kitchen garden affords, and previously well manured and worked up, a full spade in depth. In any open spot of light rich ground, the first or second week in March, the seed should be sown rather thinly; otherwise the plants will come up in clusters, and require to be thinned

out. After the seed is sown it should be beaten in with the head of a rake, and the bed afterwards regularly, but lightly, raked. An ounce of seed will produce a great number of plants. When grown to six or eight inches high, they will be of sufficient size to plant out; for which purpose a good piece of ground should be chosen, in which, after being well broke up a full spade in depth, deep drills must be drawn to receive the plants; if more then one row, a foot apart. When ready, the plants are to be taken up from the seed bed, and after their tops and roots are moderately shortened, planted (first giving their root a gentle twist in the drill) about nine inches asunder. If the ground or weather is dry, a little water will be necessary. When the plants are observed to be in a growing state, the ground should be hoed and levelled round them: by frequent hoeing and keeping the ground clear of weeds, they will attain a useful mature size early in autumn. On the approach of hard weather a parcel may be taken up and laid under cover in dry sand, for winter use.

29. LETTUCE. LACTuca.

Lactuca sativa,—the former title, from the Latin word lac, was given to this plant on account of the milky juice with which it abounds; the English name, lettuce, is a corruption of its botanic term Lactuca: many old writers spelt it lectuce.

The lettuce may be said to be a native of the four quarters of the world, but the finest was originally procured from Egypt, Aleppo, and the island of Cos, belonging to the Turks. From that island our finest lettuce, Cos, takes its name, as do all

others of upright growth, whether they come from that country or any other.

Few or no lettuces, as far as we can trace, were cultivated in this country before the early reign of Elizabeth, 1562, who, as before observed, was obliged to send to Holland for salads and other vegetables. In a few years after the above date, as gardening was getting more out of its infancy, many varieties of the lettuce were cultivated by some of the market gardeners in the vicinity of London, and above seventy years ago the author recollects seeing fine Cos lettuce sold about London streets. During the last century, from the care bestowed on its cultivation, this vegetable has been progressively improving, and some of the finest lettuces may be seen in the full season in most of the principal markets throughout the kingdom.

Some good qualities are assigned to the lettuce. For instance, it is cooling and soporific; so that in the decline of age, which is naturally wakeful, the use of lettuce is recommended.

Lettuce is emollient and easy of digestion, but not very nutritious. But though lettuces are very good for persons of strong stomachs and good digestion, they are injurious to cold, weak temperaments, as well as to persons of a melancholic disposition; and, except they are used for a medicinal purpose, they are more wholesome in summer than in winter. Lettuce, in many instances, allayed thirst, and the fumes of wine; and is, altogether, the best vegetable of the salad kind grown in the open ground.

Many are the varieties which have been intro

duced and cultivated in this country since the middle of the last century.

The following sorts have been cultivated by the author, which he presumes to say are not exceeded by any of the present day :—

First, the Cos, being of an upright growth,

1. White Cos

both excellent for the main crop

2. Green Ditto J in summer.

3. Green or Egyptian Cos (black seed), a lettuce of the greatest utility in dry seasons. Not being apt to run to seed like the two former, it should therefore always be sown either with one or both of them; it is of a hardy nature, and stands the winter nearly as well as the next variety.

4. Brown or Bath Cos, a good hardy lettuce to stand the winter in the open ground. There are two varieties, the dwarf and tall; the dwarf is the best, and hearts much better and sooner than the other, and is less apt to run to seed in a dry season.

5. Brighton Cos. This lettuce was strongly recommended to the author by Mr. W. Rogers, who considers it of first-rate quality and form. From the specimens which the author has seen of it, he pronounces it excellent.

6. Florence Cos, very large and fine when well turned up, which, however, takes a long time to accomplish. It has a peculiarly pleasant crisp taste, and from its lateness will be found a most useful lettuce, when others are running fast to seed. It requires a strong, light, rich, sandy soil, as its growth is but indifferent, though it be frequently watered.

7. Spotted or Aleppo Cos. This lettuce, in moist seasons, and planted in a strong rich soil, will be