le to grow them in trenches, prepared as for Celery. The
largest and whitest should not be left to battle with storms, but those
left in the seed-bed will take no harm from winter weather, and will be
useful when the grandees are eaten. The finest roots that remain when
winter sets in may be taken up in good time and stored in dry sand, and
will keep for at least a month. Any that remain over in spring can
readily be turned to account. As the flower-stems rise nip them out; not
one should be left. The result of this practice will be the formation on
the roots of small roundish white bulbs, which make an excellent dish
when stewed in gravy, and may be used for any purpose in cookery for
which Onions or Shallots are employed. They are called 'Leek Bulbs,'
and are obtainable only in early summer.

==Blanching==.--The edible part of the root should be blanched, and this
may be effected in various ways. Drain-pipes not less than two and a
half inches in diameter, and from twelve to fifteen inches in length,
answer well for large stems. Tubes of stiff brown paper are also very
serviceable. Drawing up the earth to the stem as growth develops is a
simple method of blanching, and the edible portion may easily be
increased according to the amount of earthing-up given. Perfect
blanching is of first importance when specimens are wanted for the
exhibition table, and a commencement must be made as soon as the plants
may be said to have thoroughly recovered from the effects of
transplanting.

==LETTUCE==

==Lactuca sativa==

The lettuce is the king of salads, and as a cooked vegetable it has its
value; but as it does not compete with the Pea, the Asparagus, or the
Cauliflower, we need not make comparisons, but may proceed to the
consideration of its uses in the uncooked state. Scientific advisers on
diet and health esteem the Lettuce highly for its anti-scorbutic
properties, and especially for its wholesomeness as a corrective. It
supplies the blood with vegetable juices that are needful to accompany
flesh foods when cooked vegetables are unattainable. Our summers are
usually too brief and too cool to permit us to acquire a knowledge of
the real value of the Lettuce, but in Southern Europe and many parts of
the East it becomes a necessary of life, and those large red Lettuces
that are occasionally grown here as curiosities are prized above all
others because of their crisp coolness and refreshing flavour under a
burning sun.