lthough these are both much eaten
in Germany, they are not esteemed with us: in fact, we have so many
varieties of the cabbage kind all the year round for culinary purposes,
that nothing could much improve them. In countries further north than we
are, this is probably an acquisition, as, from its hardiness, it is
likely to stand the frost better than some of the more delicate
varieties.

444. LEEKS. Allium Porrum.--There are two kinds of leeks: the Welsh and
London.

Leeks are used principally in soups; they partake much of the nature of
onions, but for this purpose are in general more esteemed. This plant
has been so long cultivated in this country, that its native place is
not known.

The seeds are sown in the spring, and it is in use all the winter.

445. LETTUCE. Lactuca sativa.--The varieties of lettuce are many. They
are,

Green Coss. White do. Silesia do. Brown do. Egyptian do. Brown Dutch.
White Cabbage. Imperial. Hammersmith Hardy. Tennis-ball.

These are sown every summer month. The brown and Egyptian coss are sown
in August, and commonly stand the winter; and in the spring are fit for
use.

446. LOVE-APPLE. Solanum Lycopersicum.--The Portuguese and Spaniards are
so very fond of this fruit, that there is not a soup or gravy but what
this makes an ingredient in; and it is deemed cooling and nutritive. It
is also called Tomatas, or Tomatoes.

The green fruit makes a most excellent pickle with capsicums and other
berries. It is annual, and raised in hot-bed, and planted out.

447. MARJORAM, WINTER. Origanum vulgare.--This is used as a sweet herb,
and is a good appendage to the usual ingredients in stuffing, &c. It is
a perennial plant, and propagated by planting out its roots in the
spring of the year.

448. MARJORAM, SWEET. Origanum Marjorana.--This is also used for the
same purpose as the last mentioned. It is an annual, and not of such
easy culture as the last, requiring to be raised from seeds in an
artificial heat. It is usually dried and kept for use.

449. MARYGOLD. Calendula officinalis.--An annual plant usually sown in
the spring. The petals of the flowers are eaten in broths and soups, to
which they impart a very pleasant flavour.

450. MUSHROOM. Agaricus campestris.--Is cultivated and well known at our
tables for its fine taste and utility in sauces. These plants do not
produce seeds that can be saved; they are therefore cultivated by
collecting the spawn, wh