276 THE VEGETABLE CULTIVATOR. 



The winter savory may be raised from seed or 

 by planting slips, which latter is the best method. 

 If the slips or cuttings are planted in spring, they 

 will readily take root, and form good plants, which 

 in the autumn may be taken up, with balls to their 

 roots, and transplanted out, in beds or rows a foot 

 apart. 



The plants should afterwards be kept clear of 

 weeds, and be managed in the same manner as has 

 been directed for sage. 



53. SAVOY. Var. BRASSICA. 



It will be observed, by the Latin name of the 

 savoy, that it is classed with the cabbage tribe. 

 This particular variety is known by the specific 

 name sabauda, from the wrinkled appearance of 

 the leaves. 



The popular English name of savoy is derived 

 from a district so called adjoining Italy, where it 

 first originated ; it was first introduced thence into 

 France, and thence again to England, about 150 

 years ago. 



The same qualities are assigned to the savoy, 

 with regard to nutriment, &c., as to the cabbage ; 

 and in order to make it quite as delicate and well- 

 flavoured, it should always be a little frost-bitten, 

 and not allowed to get too hard before being 

 gathered for use. 



The varieties in cultivation are but few : the 

 following are the most esteemed : 



1. Large Green Savoy. This sort grows to a 

 large size, nearly round, and a little flattened at 



