CHAP. VI.] COLEWORTS, SAVOYS, ETC. 13] 



some gardens the February sowing is made to 

 serve for the whole year, by using the Vanack 

 cabbage, the sprouts of which form heads ; and 

 this plan is advantageous in small gardens, as 

 it saves space and labour. The Pomeranian 

 Cabbage, which is remarkable for its conical 

 form and compact habit of growth, is made, in 

 France, to last during the winter by taking the 

 plants up when full grown, and laying them 

 in a sloping direction up to the neck in the 

 soil. 



When the cabbage stalk is left for sprouts, 

 it is customary, in some places, after cutting 

 the cabbage, to give the stalk two cuts across, 

 so as to divide the top into four ; as, when this 

 is done, it is thought to produce sprouts with 

 more certainty. The culture of the red cab- 

 bage is exactly the same as that of the green 

 kinds, except that there is no spring crop, and 

 the stalks are never left standing for sprouts. 



Coleicoris are young cabbages gathered be- 

 fore they form a head ; and they are generally 

 sown in June or July for an autumn, winter, 

 or early spring crop. As they are always eaten 

 young, they need not be planted more than 

 ten or twelve inches apart every way ; and, 

 when they are gathered, the stalks are pulled 

 up and thrown away. 



Savoys and Brussels Sprouts. — Savoys are 

 large cabbages with wrinkled leaves, the seed 

 of which is sown about the end of March, in 

 order that the crop may be ready for the table 

 in November. The culture is the same as that 

 of cabbages, except that, as the Savoys are 

 large, they should be planted out, in the bed 



k 2 



