224 CABBAGES. [PART II. 



188. It should be observed, 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 cul 

 tivated, because they are as good as the white 

 of the same size, and because it may be conve 

 nient, 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 itsjirst heads to perfection. When I say 

 perfection, I mean quite hard; quite ripe. 

 However, this is a coarse cabbage, and requires 

 great room. The Ox-cabbage is coarser than 

 the Drum-head. The Large hollow is a very 

 fine cabbage ; but it requires very good land. 

 Some of all the sorts would be best; but, 1 

 hope, I have now given information enough to 

 enable any one to form a judgment correct 

 enough to begin with. Experience will be the 

 best guide for the future. An ounce of each 

 sort of seed would, perhaps, be enough ; and 

 the cost is, when compared with the object, 

 too trifling to be thought of. 



189. Notwithstanding all that I have said, or 

 can say, upon the subject of cabbages, I am 

 very well aware, that the extension of the cul- 



