Always give Cabbage a deep, rich soil, and keep it mellow with plenty of manure. For early 

 winter use, store a few in a cool cellar. The main crop will be better kept out of doors, set in a 



trench closely, head down, and covered with straw 

 and earth. There is almost an endless variety of 

 Cabbage, and nearly all extensive growers have 

 their favorite sorts. Some kinds seem to succeed 

 best in certain localities. The Winningstadt, for 

 instance, which we have shown in figure 2, seems 

 peculiarly adapted to the South. The Jersey 

 Wakefield is now, no doubt, the most popular 

 early Cabbage (see fig. 1). Early Schweinfurth 

 (fig. 3), is a very large Cabbage, and matures 

 early, but we have never been able to grow solid 

 heads. Marblehead Mammoth is a large solid 

 Cabbage, but re- 

 quires a very rich 

 soil, early plant- 

 ing and good culture (fig. 4). Fig. 6 is the popular Premium Flat 

 Dutch, which is the old Flat Dutch somewhat improved, and of 

 American growth. Stone Mason Marblehead is represented by 

 fig. 7, and is an excellent winter Cabbage. Fig. 8 is the Drum- 

 head Savoy, a very tender, sweet Cabbage, very hardy, and 

 improved by a little frost. Figs. 5 and 10 are the Filderkraut, 

 one of the solidest and best Cabbages we are acquainted with ; 

 always heads, and as solid as any one can wish. We give two ) 

 engravings of this fine variety, as the first was drawn from a 

 specimen taken from our grounds when not fully matured. 

 There are several varieties of Pickling Cabbage, but the highest 

 colored and best is one we introduced several years since from 

 Europe, known as Chappell's Red Pickling, (fig. 9). 



COLLARDS, or what is now known as Collards, are merely young Cabbage plants. The usual 

 plan is to sow the seed in drills about half an inch deep, and a foot apart. When these plants 

 are a few inches in height, they are pulled. In the South, sowings can be made through the 

 winter every few weeks. A variety very popular at the South, and thought to be much better 

 than any of the common cabbages, is called Creole Collards. 



CAULIFLOWER. 



The most delicate and delicious of all the Cabbage family, is the Cauliflower. It is more 

 delicate and tender than the Cabbage, and therefore requires a more generous treatment. It 



delights in a rich soil and 

 abundance of water, which it 

 would be well to apply artifi- 

 cially in a dry season. After 

 seeing the splendid cauliflower 

 growing around Erfurt, in 

 Prussia, and observing the 

 pains taken in its culture, I did 

 not wonder that we fail in our 

 hot, dry climate. Cauliflower 

 there is grown in low, swampy 

 "^ ground, which is thrown up in 

 wide ridges. The plants are 

 set on the ridges, and between 

 these are ditches of water. 

 Every dry day the water is bailed from these ditches upon the growing plants, and the result is 

 cauliflower of enormous size, compact, and almost as white as snow. The engraving will give a 



148 



