142 BRASSICACEOUS PLANTS. 



leaves of the head pale or yellowish-green, with large nerves 

 and ribs ; the exterior leaves are large, short, and rounded, 

 smooth, and of firm texture ; the stalk is short. 



It is an intermediate sort, immediately following the 

 Early York. A large proportion of the plants will form 

 good heads ; and as these are not only of remarkable solid- 

 ity, but retain their freshness well during winter, it is a 

 good variety for marketing, though rather hard, and some- 

 what deficient in the qualities that constitute a good table 

 cabbage. 



Red Varieties, These are few in number, and generally 

 used as salad, or for pickling. When cooked, they are con- 

 sidered less mild and tender than the common varieties, 

 besides retaining a portion of their color, which, by many, is 

 considered an objection. 



Early Dwarf Head nearly round, generally of a deep- 

 EABLT e BLoo D red or dark-purple color ; stalk short. 



It is ten days earlier than the Large Red 

 Dutch, and is quite variable in form and color. 



Large Red The most familiar, as well as the most popu- 

 lar, of the Red varieties. The head is large, 

 round, hard, and solid ; the leaves composing the head are 

 of an intense purplish-red ; the outer leaves are numerous, 

 red, with some intermixture or shades of green. 



On account of its dark color when cooked, it is seldom 

 used in the manner of the common cabbages, but is chiefly 

 used for pickling, or, like the other Red sorts, cut in shreds, 

 and served as a salad ; though any solid, well-blanched, 

 small-ribbed, white-headed sort will answer for the same 

 purpose, and perhaps prove equally tender and palatable. 



The Large Red Dutch is one of the latest of cabbages, 

 and should receive the advantage of nearly the entire 

 season. 



The heads may be kept fresh and sound until May. 



