270 BRASSICACEOUS PLANTS. 



Towards the end of the summer the flower-stalk shoots 

 from the centre of the head to the height of three feet, pro- 

 ducing long and pointed leaves, and terminating in loose 

 spikes of yellow flowers. The seeds are small, round, 

 brownish-black, and resemble those of the Common Cab- 

 bage. They retain their vitality five years. An ounce con- 

 tains eight thousand seeds. 



Cultivation. Sow in April or May, and thin or tranr- 

 plant to rows eighteen inches apart, and a foot apart in the 

 rows. 



Use. It is used like the Common Cabbage, and is sweet, 

 mild-flavored, and easy of digestion. The young plants are 

 also boiled like coleworts or spinach. 



SAVOY. 



Savoy Cabbage. Brassica oleracea, var. bullata. Dec. 



This class of Cabbages derives its popular name from 

 Savoy, a small district adjoining Italy, where the variety 

 originated, and from whence it was introduced into England 

 and France more than a hundred and fifty years ago. The 

 Savoys are distinguished from the common head or close- 

 hearted Cabbages by their peculiar, wrinkled, or blistered 

 leaves. According to Decandole, this peculiarity is caused 

 by the fact that the pulp, or thin portion of the leaf, is 

 developed more rapidly than the ribs and nerves. 



Besides the distinction hi the structure of the leaves, the 

 Savoys, when compared with the Common Cabbages, arc 

 slower in their development, and have more open or less 

 compactly formed heads. In texture and flavor they are 

 thought to approach some of the Broccolis or Cauliflowers ; 

 having, generally, little of the peculiar musky odor and 



