THE CABBAGE. 247 



leaves are few in number, large, rounded, clasping, blis- 

 tered, and of a glaucous-green color ; the ribs and nerves are 

 small ; the stalk is thick and short. It is early, tender, of 

 good quality, heads well, and one of the best sorts for grow- 

 ing in a small garden for early table use. The plants should 

 be allowed a space of two feet and a half between the rows, 

 and nearly two feet in the rows. 



Head of medium size, bright green, ovoid Early Non- 

 pareil, 

 or egg-shaped, solid ; the leaves are generally 



erect, roundish, concave, and of thick, firm texture ; the 

 stalk is comparatively short, and the spare leaves few in 

 number ; flavor mild and pleasant. By some it is consid- 

 ered the best of the intermediate varieties. 



In many respects it resembles the Small Ox-heart. 



The color of this variety, and the form of its Earljr Sugar- 

 head, distinguish it from all others. The plant, 

 when well developed, has an appearance not unlike some 

 of the varieties of Cos lettuces ; the head being round and 

 full at the top, and tapering thence to the base, forming a 

 tolerably regular inverted cone. The leaves are erect, of a 

 peculiar ashy or bluish-green hue, spoon-shaped, and clasp 

 or cove over and around the head in the manner of a hood 

 or cowl. 



Though an early cabbage, it is thought to be more affected 

 by heat than most of the early varieties ; and is also said to 

 lose some of its qualities if kept late in the season. Head 

 of medium size, seldom compactly formed, and, when 

 cut and cooked in its greatest perfection, tender and well 

 flavored. 



Transplant in rows two feet apart, and from eighteen 

 to twenty-four inches apart in the rows. 



