THE CABBAGE. 133 



Use. The small heads are boiled and served in the 

 manner of Cabbages. They are also often used in the form 

 of the Cauliflower, boiled until soft, then drained, and after- 

 wards stewed with milk, cream, or butter. 



Varieties. Two varieties are enumerated by gardeners 

 and seedsmen ; viz. : 



A low-growing sort, usually from eighteen Dwarf Brus- 

 . , p , . , . , A TjL ,. ~, sels Sprouts, 



inches to two feet in height. It diners from 



the following variety principally in size, though it is some- 

 what earlier. The dwarf stems are said to produce heads 

 which are more tender and succulent when cooked than 

 those obtained from taller plants. 



Stem nearly four feet in height ; plant Tall or Giant 

 , , , , 1-1 n Brussels 



healthy and vigorous, producing the small Sprouts. 



heads peculiar to its class in great abundance. 

 It is somewhat hardier than the foregoing variety, and, on 

 account of its greater length of stalk, much more pro- 

 ductive. 



There is, however, very little permanency to these sorts. 

 Much of the seed found in the market will not only produce 

 plants corresponding with both of the varieties described, 

 but also'numerous intermediate kinds. 



THE CABBAGE. 



Brassica oleracea capitata. 



The Cabbage is a biennial plant, and, though very hardy, 

 growing at all seasons unprotected in England, will 

 not withstand the winters of the Northern States in the 

 open ground. 



When fully developed, it is from four to five feet in 

 height. The flowers are cruciform, generally yellow, but 



