THE CABBAGE. 169 



weeds, and to draw up the soil about the stems. In some 

 situations watering in summer is beneficial. 



In many places on the continent of Europe, sourcrout is 

 prepared by shredding down the heads in autumn, and 

 placing in a cask alternate layers of the cabbage with salt, 

 pepper, and a very little salad oil ; and then compressing 

 the whole. 



The cabbages grown late in autumn and in the beginning 

 of winter are denominated Colcworts, from the name of a 

 kindred vegetable no longer cultivated. The object is to 

 have them with open or slightly closed hearts. Two sow- 

 ings are made, in the middle of June and in July, and the 

 seedlings, when they acquire sufficient strength, are planted 

 out in lines, a foot or fifteen inches asunder, and eight or 

 ten inches apart in the rows. 



The Red Cabbage, of which the Dutch or large red is 

 the most common variety, is much used for pickling. It is 

 sown along with the white varieties in August and in spring, 

 and the culture is in every respect the same. 



The SAVOY, This variety, like the preceding, forms into 

 a close head, but is distinguished by the wrinkling of its 

 leaves. It is a very useful vegetable during the winter 

 months, being highly relished by most people. The prin- 

 cipal subvarieties are the Early Green, the Dwarf, the Yel- 

 low, and the Winter or large Late Green, of each of which 

 there are various forms. The seed is sown in autumn and 

 in the end of spring ; and two plantings may take place in 

 April, and in June or July. 



BRUSSELS SPROUTS. This vegetable is allied to the fore- 

 going, but does not close or cabbage. From the axilse of 

 the stem-leaves proceed little rosettes or sprouts, which 

 resemble savoy cabbages in miniature, and form a very deli- 

 cate morsel. The seed should be sown in spring, and the 

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