CABBAGE. 35 



etj : in shape very similar to the Early York, though larger, and 

 a little later. The flavor is equal, if not superior to that uni- 

 versally esteemed sort. 



Early Battersea is a roundish, oval-headed variety. It 

 is most excellent while young, before it becomes hard, and 

 continues a considerable time in use. It is well adapted for 

 cottage culture. _ 



Early Sugar-Loaf is a very distinct sort. The heads are 

 perfectly conical, the leaves erect and spoon-shaped. The heads 

 are not so firm as those already noticed, but, unless for variety, 

 it is not desirable, as the hot weather destroys its quality. 



Early Dutch is a variety that connects the more early sorts 

 with the Drumhead. Spring-sown seed will be fit to cut in 

 August and September, and for the table is the only desirable 

 variety of the late sorts. 



Flat Dutch^ or Drumhead, — Hundreds of acres of this Cab» 

 bage are cultivated in this vicinity for city use and shipping 

 to southern ports. They are sold at about $2,50 per 100. It 

 is a large spreading Cabbage, generally very broad and flat at 

 the top ; of a close and firm nature. It comes to perfection 

 about the middle of September, and will continue till January. 

 Seed sown in May will come into use in October and continue 

 till February. 



Bergen is also a Drumhead variety, larger and coarser than 

 the former. It is most eligible for feeding cattle or making 

 sauer kraut. 



Savoy Cabbage. — There are four varieties of this Cabbage, 

 but the Curled and Drumhead will suffice for our purpose. The 

 Curled Savoy is a delightful Winter vegetable, improved in 

 flavor by a considerable frost. It does not head firm, but the 

 whole of the head is fit for the kitchen. Drumhead Savoy 

 grows to a large size, nearly round, and a little flattenied at 

 the top. It is the principal sort for the market ; like large 

 cabbages it fills the eye, but the Curl 3d is the best for family 

 use ; it pleases the taste 



