52 • CABBAGES, HOW TO GROW THEM, ETC. 



inches, with the surrounding leaves gathered rather 

 closely around them ; in hardness and relative weight it 

 is not excelled, if equalled, by any other cabbage. Stump 

 short. It delights in the highest cultivation possible. 

 It is about a week later than Early York. In those 

 markets where cabbages are sold by weight, it will pay 

 to grow for market ; it is a good cabbage for the family 

 garden. 



SAYOY CABBAGE. 



The Savoys are the tenderest and richest flavored of 

 cabbages, though not always as sweet as a well grown 

 Stone Mason ; nor is a Savoy grown on poor soil or one 

 that has been pinched by drouth as tender as a Stone 

 Mason that has been grown under favoring circumstances; 

 yet it remains as a rule that the Savoy surpasses all 

 other cabbages in tenderness, and in a rich marrow-like 

 flavor. The Savoys are also the hardiest of the cabbage 

 tribe, enduring in the open field a temperature within 

 sixteen degrees of zero without serious injury ; and if 

 the heads are not very hard they will continue to with- 

 stand repeated changes from freezing to thawing for a 

 couple of months, as far north as the latitude of Boston. 

 A degree of freezing improves them, and it is common 

 in that latitude to let such as are intended for early 

 winter use in the family remain standing in the open 

 ground where they grew, cutting the heads as they are 

 wanted. 



As a rule Savoys neither head as readily (the " Im- 

 proved American Savoy" an exception) nor do the 

 heads grow as large as the drumhead varieties ; indeed, 

 most of the kinds in cultivation are so unreliable in 

 these respects as to be utterly worthless for market pur- 

 poses, and nearly so for the kitchen garden. 



