THE CABBAGE. 245 



succulent, and tender ; stalk short ; quality tender, mild, 

 and well flavored. 



As a market variety, it has few, if any, superiors. It 

 heads with great uniformity, and bears transportation well ; 

 but its large size is objectionable when required for the use 

 of families numbering but few members. 



The type of the Early Battersea is very old. Early Batter- 



JF J J sea. Thomp. 



When fully grown, the four outside or lower DWARF BATTEB- 



* ' SEA. EARLY 



leaves are about sixteen inches in diameter ; DwAB ^ E ^ ATTltR - 

 and, when taken off and spread out, their general outline is 

 nearly circular. The stem is dwarfish, and the leaf-stalks 

 come out quite close to each other ; so that scarcely any por- 

 tion of the stem is to be seen between them. The whole 

 cabbage measures about three feet in circumference. The 

 heart is shortly conical, with a broad base ; near which it is 

 about two feet in circumference, when divested of the out- 

 side leaves. The ribs boil tender. 



It is one of the best sorts for the general crop of early 

 cabbages ; is not liable to crack ; and, when cut close to the 

 stem, often puts forth a number of fresh heads, of fair size 

 and good quality. 



This is an intermediate sort, both in respect Early Cor- 

 nish, 

 to size and season, and is said to derive its PENTON. PAIGK- 



TON. PENTON- 



name from a village in Devonshire, Eng., where 

 it has been cultivated for ages. The head is of full medium 

 size, somewhat conical in form, and moderately firm and 

 solid. The outside leaves are rather numerous, long, and 

 of a pale or yellowish-green color. Its texture is fine and 

 tender, and its flavor mild and agreeable. It is three or four 

 weeks later than the Early York. 



If reset in spring, this variety, like the Vanack, sends out 

 from the stalk abundant tender sprouts, which will supply 

 21* 



