Chap. III.] Cabbages. ' l23 



o state the length of time, which is required to bring 

 each sort of cabbage to perfection. The following sorts 

 are, it appears to me, all that can, in any case, be ne- 

 cessary. I have put against each nearly the time, that 

 it will require to bring it to perfection, from the time 

 oi planting out in the places where the plants are to 

 stand to come to perfection. The plants are supposed 

 to be of a good size when put out, to have stood suffi- 

 ciently thin in the seed-bed, and to have been kept 

 clear from weeds in that bed. They are also supposed 

 to go into ground well prepared. 



Early Sahsbury . . Six weeks. 

 Early York . . . Eight weeks. 

 Early Battersea . . Ten weeks. 

 Sugar Loaf. . . . Eleven weeks 

 Late Battersea . . Sixteen weeks. 

 Red Kentish . . . Sixteen weeks. 

 Drum-head . . 

 Thousand-headed 

 Large hollow . . VFive months. 

 Ox-cabbage. . 

 Savoy. . . . 



188. It should be obsened, that Savoys, which are 

 so very rich in winter, are not so good, till they have 

 been pinched by frost. I have put red cabbage down 

 as a sort to be cultivated, because they are as good as 

 the white of the same size, and because it may be con- 

 venient, in the farmer's family, to have some of them. 

 The thousand-headed is of prodigious produce. You 

 pull off the heads, of which it bears a great number at 

 first, and others come; and so on for months, if the 

 weather permit ; so that this sort does not take five 

 months to bring its frst heads to perfection. When I 

 say perfection, I mean quite haid ; quite ripe. How- 

 ever, this is a coarse cabbage, and requires great room. 

 The Ox-cabhage is coarser than the Drum-head. The 

 Large hollow is a very fine cabbage ; but it reouires 

 very good land. Some of all the sorts would be nest ; 

 but, 1 hope, I have now given irtformation enough to 

 enable any one to form a judgment correct enough to 

 begin with. Experience will be the best guide tor the 



