74 VEGECtTLTURE 



The culture and general treatment is the same as for the green 

 varieties. 



THE SAVOY CABBAGE. This is a fine hardy, accommodating, 

 wrinkled Cabbage, requiring the usual treatment, and may be 

 grown for successional crops. The smaller and earlier kinds 

 include the " Gem " class (nearly all nurserymen have a 

 "Gem"!), whilst the large Savoys are well represented by 

 the Drumhead sorts, and Norwegian (of medium size and 

 extremely hardy). The Savoy is noted for its beautiful white 

 hearts, and excellent cooking qualities. 



COLEWORTS. Cabbages of a sprouting nature, forming 

 rosettes of leaves, enclosing a heart each rosette, indeed, a 

 miniature Cabbage. An excellent winter vegetable, to be sown 

 in March, and to be given the usual Cabbage culture. 



THE PORTUGAL CABBAGE (CouvE TRONCHUDA) (Brassica 

 oleracea costata). This Cabbage is a very useful and delicate 

 kind, requiring the same treatment as the other Cabbages. 

 It is ready for use from November onwards, and is improved 

 by a little frost. The heart is equal to that of a Cauliflower in 

 tenderness and rich, delicate flavour ; and the stalks of the 

 leaves may be used after the manner of Seakalc, for which it 

 will be found an excellent substitute. 



"PAK-CHOI" and " PE-TSAI " (Brassica sinensis). 

 Pah-Choi and Pe-Tsai are not characters in a Chinese romance, 

 neither have they any geographical significance ; they are 

 simply Celestial Cabbages ! But they are none the less interest- 

 ing to those gardeners on the lookout for new and choice vege- 

 tables ; and, like most things Chinese, they are quite unlike 

 the English idea of a Cabbage, either in appearance or taste, 

 favouring a Lettuce rather than a Cabbage. But the flavour 

 is unique and extremely delicate, and a great change from our 

 own coarser greenstuff. 



Pak-Choi resembles Spinach Beet in growth, and is not 

 unlike it in taste. The green leaves are two feet long and the 

 stalks pure, glistening white, which gives the plant an orna- 

 mental value. The whole plant may be boiled as Cabbages 

 usually are, or the stalks may be separated, and sent to the 

 table as Asparagus. This Chinese vegetable is very hardy. 



