CABBAGE 



CABBAGE 



201 



a fe-v hours, that any water at the base of the leaves may 

 escape, and set them in the trench, heads up and as com- 

 pactly as possible, throwing a little earth over the roots 

 as we do so. We have found it profitable to build a roof 

 of four rough boards over them, but this is not essen- 

 tial, and they may be slightly covered with corn-stalks 

 or other coarse litter, or even the refuse leaves of the 



299. Jersey Wakefield Cabbage. 



Cabbage may be used. As soon as there is danger of 

 frost, cover with earth, to protect them from it and the 

 rain. If the boards are used, they should be covered 

 with earth in the same way, and in both cases the cov- 

 ering should be increased as the weather grows colder, 

 and if it should be very cold, a covering of straw or 

 coarse manure is desirable. The aim is to protect the 

 heads from rain, but to keep them moist and at an even 

 temperature one of about 32 is best, and one some- 

 what lower is less objectionable than one much higher. 

 The cost of growing an acre of general crop or late 

 Cabbage on good ground, not including ground rent, is 

 about as follows : Fertilizer, $20 to $40 ; preparation of 

 the ground, $10 ; growing and setting about 8,000 plants, 

 $13 ; cultivating and hoeing, $10 ; harvesting and mar- 

 keting, $10. The yield should be about 7,500 heads, 

 making the cost of growing about one cent a head. 



VARIETIES. The Cabbage has been made more valu- 

 able to man by the development of a tendency to form 

 more and larger leaves, and thickening them with thick- 

 walled cells deposited both in the blade and the ribs. 

 There has also been a shortening of the stem, particu- 

 larly at the top, until the upper leaves are crowded and 

 folded over each other and form a bud or head, the inner 

 portion of which becomes blanched, tender and sweet, 

 and, through the loss of much of the naturally strong 

 taste, well-flavored. The thicker the leaves and the more 

 solid the head, the sweeter, more tender and better fla- 

 vored the Cabbage. If the leaves are long and narrow, 

 with large midrib and little blade at the base, 

 the upper part of the head may be solid ; but 

 the lower part, being made up chiefly of the 

 thickened midribs, will be open and coarse. 

 If the leaves are broad and proportionately 

 too short, they will not lap well over each 

 other, and the head will be soft and even 

 open at the center. Many varieties have been 

 developed, differing in season of maturity, 

 shape of head, etc., and adapted to different 

 cultural or market conditions. Many of them, 

 though differing in some point, are essentially 

 identical, and, as the list is an ever-increasing 

 and constantly changing one, we would refer 

 our readers to the various seedsmen's cata- 

 logues for descriptions, only speaking of a 

 few representative sorts of the different type?-, 

 between which there are many intermediate 

 forms. 



Jersey Wakefield (Fig. 299), Express, New 

 York. These are small-growing, early-ma- 

 turing and small-headed sorts. Under favor- 

 able conditions they become fit for use in 

 from 90 to 110 days from seed, and continue in 

 edible condition but a comparatively short 

 time. The plants are compact and erect-growing, with 

 very thick, smooth and smooth-edged leaves, and are 

 very hardy. The hearts are small, as compared with the 

 later sorts, more or less conical in shape, quite solid, 



and of good quality. Owing to the hardiness and com- 

 pact habit of the plants, they are the best sorts for forc- 

 ing under glass and early spring planting at the north, 

 and for winter culture at the south. 



Wimtitfstddt is in some respects much like the above, 

 but is larger in plant and head, somewhat later, and a 

 much better keeper. The heads are sharply conical, with 

 the leaves convolute rather than overlapping at the top, 

 and very hard ; of good quality, and remain a long time 

 in condition for use. The type is very sure heading and 

 hardy, and will form good heads under circumstances 

 where most others would fail. 



Henderson's Early Summer, Early Flat Dutch (Fig. 

 297), All-Head, are strong-growing, vigorous sorts, be- 

 coming fit for use in from 100 to 140 days, and continuing 

 in condition much longer than the Wakefield type. The 

 plants are large, spreading, with large, broad, smooth, 

 thick leaves, and form a more or less flattened, oval head 

 of good size ; solid, and of good quality. They are best 

 adapted to early fall use. 



Late Flat Diitch, Stone Mason, Late Drumhead. 

 Strong-growing, spreading plants, forming very large, 

 solid heads in from 120 to 180 days, and remaining a long 

 time in usable condition. They are th best type for 

 general crop, will give the largest yield, and keep well 

 through the winter. 



Hollander, Luxemburg. A type of Danish" origin, 

 which has become qiiite popular of late years, particu- 

 larly for shipping long distances. The plants are strong- 

 growing and the hardiest of all, enduring with but little 

 injury frost or drought which would ruin other sorts. 

 They come to maturity slowly, and form a comparatively 

 small but very hard round head of good quality, which 

 keeps well and which, because of its shape and solidify, 

 can be handled in shipping better than most sorts. 



Savoy (Fig. 300). A class of Cabbage in which the 

 leaves of both the plant and head are crumpled or sa- 

 voyed instead of smooth, as in the preceding. There are 

 varieties of all the types found in smooth-leaved sorts, 

 though generally they are less certain to form good 

 heads, and the heads are smaller. As a class they are 

 very hardy, particularly as to cold. They are extensively 

 grown in Europe, where they are esteemed to be much 

 more tender and delicate in flavor than the smooth - 

 leaved sorts. 



Red Cabbage. A. class of which there are many varie- 

 ties, and in which the leaves of the plant are dark pur- 

 ple and those of the head bright red. The heads are 



300. Savoy Cabbage. 



small, but usually very solid, and are especially esteemed 

 for use as "cold slaw." 



SEED-GROWING. It is only through the constant exer- 

 cise of the utmost care and skill in the growing of the 



