BURPEE’S TOMHANNOCK.--This is the finest of all the cutting lettuces, as it is of large size, handsome appearance, and the very choicest quality. It grows very quickly, is soon ready to cut, and stands a long time without running to seed, retaining throughout the season its delicate and delicious flavor. The growth is erect; a fully developed plant is ten to twelve inches in height, and nearly as great in diameter across the top; the outer edges of the leaves curl outward. The outer leaves are shaded with reddish-brown, while the inner leaves are almost white. It is entirely free from any bitter taste throughout the entire summer. STONEHEAD GOLDEN YELLOW.--This is a new variety, which makes very solid heads, of handsome appearance and the finest quality. Its earliness, large, tight heads and superior quality render it one of the best kinds for forwarding under glass. [Illustration: GOLDEN STONEHEAD LETTUCE.] BURPEE’S SILVER BALL.--This, next to the Hard Head, is the best heading variety for general purposes, and where the brown markings in the latter kind are an objection, the gardener will find in this kind all the good qualities that go to make a desirable lettuce. It produces a beautiful head, very firm and solid, with handsomely curled leaves. The head is of a silvery white color, very rich and buttery in flavor, and stands for some time before running to seed. Other excellent varieties of cabbage lettuces are _Philadelphia White Cabbage_, _The Hanson_ and _The Deacon_, while _The Tennis Ball_ is a great favorite with market gardeners for forcing. [Illustration: BURPEE’S SILVER BALL LETTUCE.] OKRA. This plant, like the carrot, is too little grown, as its green pods impart a fine flavor and consistency to soups and mixed stews; besides being very palatable when stewed and served as is a dish of asparagus; the pods can also be dried for winter use. The seeds should be planted in drills, and if the dwarf variety be used, which I think is preferable, as it produces an abundance of pods and does not take up nearly so much room, the plants may be allowed to stand about one and a half feet apart in the row, the rows being three feet apart, though a quarter or half a row in the kitchen garden, as here described, will furnish an ample supply, both for use and drying. For either purpose, they should be cut before the pods attain their full size or they will be hard and woody. For drying, the best way is to string them on a fine wire or thread and suspend them to the rafters of a cool loft or garret until wanted for use. The culture of this vegetable is very simple, as the seeds are planted in drills about two inches deep, and the after treatment is the same as for corn. [Illustration: OKRA.] ONIONS.