CABBAGE 



a few hours, that any water at the base of the leaves may 

 escape, and set them in the trench, heads up and as com- 

 pactly as possible, throwing a little earth over the roots 

 as we do so. We have found it profitable to build a roof 

 of four rough boards over them, but this is not essen- 

 tial and they may be slightly covered with corn-stalks 

 or other coarse litter, or even the refuse leaves of the 



CABBAGE 201 



and of good quality. Owing to the hardiness and com- 

 pact habit of the plants, they are the best sorts for forc- 

 ing under glass and early spring planting at the north, 

 and for winter culture at the south. 



Winnigstadt is in .some resj.>-. i mi;. !, !i; . ■.]„• above, 

 but is larger in plant and ht;ii(, ii r. and a 



much better keeper. ThehemN: ' Mal.with 



the leaves convi.lute rather than -■ . i lii-i iiu at tlie top, 



'I'll'- iy]te is very sure heading and 

 111 L."""l lii-ads under circumstances 



U '. , / ' s- rZ-^'rl- Fl'il I'-trh [Fig. 



■yjlj.AII-JI.'' .1 1-,, ,i,,-M .,,r,,,i- „,rts, be- 



Jersey Wake 



Cabbage 



Cabbage maj be used As soon is tli i i liii^ii f 

 frost, cover with eirth to protect tli in ti ni it ui 1 tin 

 rain If the boards are used the\ h ul 1 I \ ltd 



with earth in the same way and m I ili ih i. % 



ering should be increased as the wt ith i _i « liler, 

 and if it should be very cold a co\ering of stiiw or 

 coarse manure is desirable The aim is to protect the 

 heads from rain, but to keep them moist and at an even 

 temperature— one of about 32° is best and one some 

 what lower is less objectionable than one much higher. 

 The cost of growing an acre of general crop or late 

 Cabbage on good ground, not including ground rent, is 

 about as follows : Fertilizer, $20 to $40 ; preparation of 

 the ground, $10 ; growing and setting about 8,000 plants, 

 $13 ; cultivating and hoeing, $10 ; harvesting and mar- 

 keting, $10. The yield should be about 7,500 heads, 

 making the cost of growing about one cent a head. 



'Varieties. — The Cabbage has been made more valu- 

 able to man by the development of a tendency to form 

 more and larger leaves, and thickening them with thick- 

 walled cells deposited both in the blade and the ribs. 

 There has also been a shortening of the stem, particu- 

 larly at the top, until the upper leaves are en. wiled and 

 folded over each other and form a bud nr leail. ilie inner 

 portion of which becomes blanched, tend, i- and sweet, 

 and, through the loss of much of tin- naturalh stnmg 

 taste, well-flavc.red. The thicker the leave, and the iinirc 

 solid the head, tin- sweeter, mure tender and better tla- 

 vored the Cal.l.a-e. If the l.'a\-es are 1,iiil' ami narrow. 

 with large inidril. and little Idade at tlie l.ase, 

 the upper part nf the head may l.e solid: Imt 

 the lower part, being made up eliiell\ -it ttie 

 thickened midribs, 'will be npen ami eearse. 

 If the leaves are broad and iirejniriiniiately 

 too short, they will not laji u • \] e\ i r i a,ii 

 other, and the head will li — ; ani ,\in 

 open at the center. Many 'a - in 



developed, differing in "sea- i!\. 



shape of head, etc., and ailain i ii imii n nt 

 cultural or market conditiuu.s. .Man, ,,1 il,,iu, 

 though differing in some poiut, are essentially 

 identical, and, as the list is an ever-increasing 

 and constantly changing one, we would refer 

 our readers to the various seedsmen's cata- 

 logues for descriptions, only speaking of a 

 few representative sorts of the different types, 

 between which there are many intermediate 



Jersey Wakefield (Fig. 299), Express, New 

 York. — These are small-growing, early-ma- 

 turing and small-headed sorts. Under favor- 

 able conditions they become fit for use in 

 from 90 to 110 days from seed, and continue in 

 edible condition but a comparatively short 

 time. The plants are compact and erect-growing, with 

 very thick, smooth and smooth-edged leaves, and are 

 very hardy. The hearts are small, as compared with the 

 later sorts, more or less conical in shape, quite solid, 



coming fit l',,r 'I 1 ' lin, ' ! intiuuing 



in condition 1,1 w i.]ie. The 



plants are lara, , -ini aihiiL'. ',,, ill laiL'i . In-iiad. smooth, 

 lliiek li-a\as, aild form a mure or less flattened, oval head 

 id - 1,1 id ^i.'.e ; solid, and of good quality. They are best 

 aihi|iiid 111 early fall use. 



/,,//, Fhit Duteh, Stone Masoiij Late Drumhead. — 

 Strdiig-nrnwing. spreading plants, forming very large, 

 solid heads in from 120 to 180 days, and remaining a long 

 time in usable condition. They are th-a best type for 

 general crop, will give the largest yield, and keep well 

 through the winter. 



Hotlander, Liixemliiirg. — A type of Danish' origin, 

 which has become quite popular of late years, particu- 

 larly for shipping long distances. The plants are strong- 

 growing and the hardii-st of all. enduring with but little 

 injury fr.ist or dnm-ht wliirh w.mld i-uin ether sorts. 

 They , ■lime t,, maturiiy sli.xvlv, and f.,nn a n ,iii|,aratively 



small lint very hard riaind head nf :; i i|nalitr, which 



keeps well and whi.li, lieeause et' its slia]i,' and solidity, 

 can be handled in shipping better than most sorts. 



Savoy (Fig. 300). — A class of Cabbage in which the 

 leaves of both the plant and head are crumpled or sa- 

 voyed instead of smooth, as in the preceding. There are 

 varieties of all the types found in smooth-leaved sorts, 

 thoui;li geiierallv tln-y are l.-ss certain ti> form good 

 heads, and the Inaels an- smaller. As a .dass they are 



grown in Eurepe. where tiny are esti-ennil tn be much 

 more tender and delicate in flavor than the smooth- 

 leaved sorts. 



Sed Cabbage.— A class of which there are many varie- 

 ties, and in which the leaves of the plant are dark pur- 

 ple and those of the head bright red. The heads are 



300. Savoy Cabbage. 



