36 BUI&'T'S FAMILY KITCHEN GARFEPfER. 



Red Dutch. — This sort is esteemed principally as a choice 

 pickle, and is sometimes sliced in salad. In its raw state it 

 is of middle size, heart-shaped, heading very hard, and the 

 whole of a red, purplish color. The darker the color, and the 

 more thick and fleshy the leaves, without any white in the 

 ribs and veins, the more valuable. It is in perfection from 

 October till Christmas. 



All these sorts of Cabbage are biennial, being raised from 

 seed and attaining perfection the first year ; and in the second 

 &hooting up the stalk, to flower and seed, after which they 

 wholly perish. 



To SAVE FOR Seed. — Onthe approach of Winter bury the 

 roots and stems with a part of the Cabbage, slantingly, in the 

 ground, and in severe weather cover the heads lightly with 

 straw. Y/hen Spring comes uncover them, and, as the stems 

 grow, tie them up to prevent their being destroyed by the 

 wind. The seed will ripen in June or July. Clean it, and 

 put away in a dry place for use. If two varieties of the Bras- 

 sica tribe are saved for seed in the same year, they should be 

 in the extreme parts of the garden, or they will undoubtedly 

 mix and degenerate. 



Culture. — Fortunately the Cabbage can be cultivated by 

 the most simple and easy means. It grows in most soils and 

 produces its beneficial heads nine months in the year. The 

 ground must be rich, or made so by a good coat of manure, as 

 they have strong tapering roots. Digging or plowing deep is 

 very essential. Indeed, this is too much neglected in the cul- 

 ture of all culinary crops. 



To produce a constant succession of Cabbages, three princi- 

 pal sowings are necessary. For the early Spring and Summer 

 crops, sow the seeds of the York, Nonpareil, Battersea and 

 Vanack from the 12th to the 25th of September ; each sort 

 separately, on a bed of light, rich earth. Sow moderately 



