34 buist's family kitchen gardener. 



CABBAGE. 



JBrdssica olerdcea, var. — Chou pomme, Fr. — Weiss KopJ- 

 kohL Ger, 



The Cabbage is one of tbe most ancient and esteemed vege- 

 tables, and as an esculent it stands in the highest estimation. 

 The name is applied to the firm head or ball that is formed by 

 the leaves folding close over each other. Like all other culti- 

 vated plants, the Cabbage has undergone so many changes and 

 assumed so many varieties that it is not easy to give a descrip- 

 tion that will apply to the whole. Without exaggeration, 

 many of the sorts are as far superior to others in flavor as 

 cream is to sour milk, yet we continue to grow, year after year, 

 the same varieties ; some of which are so rank and strong that 

 they are only fit for the cattle-yard or cow-shed, to the neglect 

 of others which are not only tender and delicious to the taste, 

 but are truly agreeable to the olfactory organs. "The principal 

 varieties in cultivation are the following. 



Early York. — This is a valuable early variety, which has been 

 cultivated upwards of one hundred years. Its earliness, and 

 delicate taste and flavor, keeps it in estimation. The heads are 

 small, round, slightly heart-shaped, and very firm. From its very 

 dwarf growth, a great many can be planted in a small space. 

 Kows one foot apart, and eight inches from plant to plant. 



Large York. A variety of the former, of larger growth, and 

 fully two weeks later. It is the variety cultivated extensively 

 for the markets about Philadelphia. 



Late York is another variety, improved in size, but infe- 

 rior in flavor, and is, under the same culture, three weeks later 

 than the Early York. 



Early Nonpareil is one of the best sorts in cultivation. 

 It heads freely, and is of a good size, and very delicate flavor. 



Early Vanack is another sweet and delicately flavored vari- 



