PLATES 5, 6, 7. Different varieties of cabbage, Savoy cabbage, kale (borecole), broccoli, 

 Brussels sprouts, cauliflower, Swedish turnip, and kohlrabi ; all of which have been derived by 

 cultivation from the wild species Brassica oleracea, which is a member of the Mustard Family or 

 Crucifera. 



Plate 5. I. Cabbage, dark red, early, pointed head. 2. Cabbage, " Schweinfurt," spherical 

 head, large. 3. Cabbage, "green-glazed American," no head. 4. Cabbage, "sugar loaf," long, 

 oval head. 5. Cabbage, " Rennes early," small. 6. Savoy cabbage, " Frankfurt," long, oval head. 



Plate 6. 7. Savoy cabbage, "extra early midsummer." 8. Savoy cabbage, "Tours." (6, 

 7, 8, differ in size, shape of head, and degree of curling or crinkling of leaves.) 9. Kale, curled, 

 dwarf, sometimes called " German green." 10. Kale, tall, curled, n. Kale, " marrow-stemmed." 

 12. Kale, very tall, "cow or tree-kale." (In kale the leaves are highly developed, but are not 

 compacted into heads.) 



Plate 7. 13. Brussels sprouts, dwarf ; many small heads along the stalk. 14. Broccoli, purple 

 sprouting; leaves and blossoms both used. 15. Cauliflower, Sicilian, " purple Cape broccoli." 

 16. Cauliflower, dwarf, early " Chalon." (In the cauliflower the blossoms are greatly developed, 

 forming a compact head.) 17. Swedish turnip. In this type, which is said to have been derived 

 from the same wild species as the cabbage, the underground portion of the stalk has been enlarged. 

 18. Kohlrabi ; the stalk above ground has been enlarged. 



