56 CABBAGE. 



may not produce so many good plants, as the one ounce on 

 the plan recommended. 



The Bergen, and other large kinds, should be transplanted 

 the second and third week in July, in rows thirty inches 

 asunder, and the plants about two feet apart in the rows : 

 the Savoys and smaller sorts may be planted about the same 

 time, but from four to six inches nearer every way. Cabbage 

 succeeds best in a fresh rich soil, and the ground should be 

 deeply hoed or ploughed, at least three times, during their 

 growth. 



The Brassica Rapa, or Turnip Cabbage, produces its bulb, 

 or protuberance, on the stems above ground, immediately 

 under the leaves. It is eatable when young, or about the 

 size of a garden Turnip. 



The seed may be sown in April or May, and the plants 

 afterward treated the same as Cabbage, only that in earthing 

 up the plants you must be careful not to cover the globular 

 part. 



They are much more hardy than Turnips. In England 

 the bulbs often grow to upward of twenty inches in circum- 

 ference, and weigh from ten to twelve pounds. They are 

 cultivated for the feeding of cows and sheep, as well as for 

 table use ; in either case they treat them as they do Cabbage, 

 or sow tliem like Turnips, and afterward hoe them out to 

 proper distances. 



The Brassica JVapus, or Turnip-rooted Cabbage, has an 

 oblong thick root in the form of a winter Radish ; it is ex- 

 tremely hardy, and will survive very hard frosts ; the seed 

 should be sown in rich ground, and treated in every respect 

 as Turnips, observing to thin the plants with a hoe to the dis 

 tance of sixteen inches apart. Their roots will be much 

 larger and better when treated in this way, than if trans- 

 planted. 



The Brassica JVapvs, variety escnlenta, is sometimes culti- 

 vated as a salad herb. It is held in gi'eat esteem by the 

 French as a culinary vegetable, and is called the Naret, or 



