THE CABBAGE. 257 



the addition of vinegar, olive-oil, mustard, or other season- 

 ing, served as a salad. 



The most familiar, as well as the most pop- Large Bed 



Dutch, 

 ular, of the red varieties. The head is rather 



large, round, hard, and solid ; the leaves composing the 

 head are of an intense purplish-red ; the outer leaves are 

 numerous, red, with some intermixture or shades of green, 

 firm in texture, and often petioled at the union with the stalk 

 of the plant, which is of medium height. 



On account of its dark color when cooked, it is seldom 

 used in the manner of the common cabbages, but is chiefly- 

 used for pickling, or, like the other red sorts, cut in shreds, 

 and served as a salad ; though any solid, well-blanched, small- 

 ribbed, white-headed sort will answer for the same purpose, 

 and perhaps prove equally tender and palatable. 



The Large Red Dutch is one of the latest of cabbages, and 

 should receive the advantage of nearly the entire season. 

 Make the sowing, if in the open ground, as soon as the soil 

 is in good working condition, and transplant or thin to rows 

 two and a half or three feet apart, and two feet apart in the 

 rows. 



The heads may be kept fresh and sound until May. 



Small, like the Utrecht Red, but of a still Superfine 

 deeper color. When pickled, however, the dark Thomp'. 



coloring matter is greatly discharged, so that the substance 

 is left paler than that of others originally not so dark. It 

 is, therefore, not so good for pickling as other sorts which 

 retain their color and brightness. 



A small, but fine, dark-red cabbage. Utrecht Red. 



Thomp. 



22* 



