172 KITCHEN GARDEN. 



may be kept up throughout the year. For the early 

 spring crops, the late-sown plants are in October trans- 

 ferred from the seed-bed to some open and Avell-manured 

 ground, where they are arranged in rows two feet 

 asunder. The principal supply may be put out in 

 February, affording the larger sorts more width between 

 the rows. The crops sown in spring are planted out 

 in May and June. For subsequent culture, all that is 

 necessary is to keep the ground clear of weeds, and to 

 draw up the soil about the stems. In some situations 

 watering in summer is beneficial. 



In many places on the continent of Europe, sourcrout 

 is prepared by shredding down the heads in autumn, and 

 placing in a cask alternate layers of the cabbage with 

 salt, pepper, and a very little salad oil ; and then com- 

 pressing the whole. 



The cabbages grown late in autumn and in the begin- 

 ning, of winter are denominated Coleiuorts, from the 

 name of a kindred vegetable no longer cultivated. The 

 object is to have them with open or slightly- closed 

 hearts. Two sowings are made, in the middle of June 

 and in July, and the seedlings, when they acquire suf- 

 ficient strength, are planted out in lines, a foot or 

 fifteen inches asunder, and eight or ten inches apart in 

 the rows. 



The Red Cabbage^ of which the Dutch or large red 

 is the most common variety, is much used for pickling. 

 It is sown along with the white varieties in August and 

 in spring, and the culture is in every respect the same. 



The Savoy. This variety, like the preceding, forms 

 into a close head, but is distinguished by the wrinkling 

 of its leaves. It -is a very useful vegetable during the 

 winter months, being highly relished by most people. 



