I imported the year before last some Lettuce and Cos seeds from Paris, and have been so much pleased with some of the kinds that I think them worth knowing. I tried both the Green Cos and the Grey Cos (Romaines veries and grise), and found both so good that I cannot decide between them. They both headed remarkably well, and were very large, tender and sweet. Among the Cabbage Lettuces, the Genoese (Laitue de Génes) produced also a very large, fine and tender head, equal to any Cabbage Lettuce I have ever known. The Maltese (Laitue de Malte) headed very finely; is curled, full sized, and so tender that it can hardly be handled. It combines the crispness and sweetness of the Cos with the tenderness of the Cabbage Lettuce varieties, and, on that account, I prefer it to any other that I am acquainted with. I tried about twelve varieties in all, but the above were far the best I have been well supplied with fine heads of the above since the last week in November; I mean to save seeds abundantly, and can send you, when gathered, such of them as you may desire. Lettuces, to do well, must have plenty of fresh manure, some salt, and plent of rain or other water besides good culture.

Rob't CHisoul - Near Beaufort, S. C.