148 BRASSICACEOUS PLANTS. 



sown, like the seeds of the Ruta-baga, in rows where they 

 are to remain. 



Seed. Take up a few plants entire in autumn ; pre- 

 serve them during winter in the manner of cabbages or 

 turnips, and transplant to the open ground in April, two 

 feet apart in each direction. The seeds are not distin- 

 guishable from those of the Swede or Ruta-baga Turnip, 

 and retain their vitality from five to seven years. 



Use. The part chiefly used is the turnip-looking bulb, 

 formed by the swelling of the stem. This is dressed, and 

 eaten with sauce or with meat, as turnips usually are. 

 While young, the flesh is tender and delicate, possessing 

 the combined flavor of the Cabbage and Turnip. 



They are said to keep better than any other bulb, and to 

 be sweeter and more nutritious than the Cabbage or White 

 Turnip. "In the north of France, they are extensively 

 grown for feeding cattle, a purpose for which they seem 

 admirably adapted, as they are found not to impart any of 

 that disagreeable taste to the milk which it acquires when 

 cows are fed on turnips." 



Varieties. The following varieties are described in 

 " THE FIELD AND GARDEN VEGETABLES OF AMERICA ;" viz., 

 the Artichoke-leaved, Early White, Early Purple, and the 

 Common Green, Purple, and White. The Early White 

 and the Early Purple are the best. Under the influence of 

 the climate of the United States, most of the kinds become 

 so hard, fibrous, and strong flavored, as to be worthless for 

 table use, though the form of the vegetable, and its peculiar 

 manner of growth, often secure for it a place in the field or 

 garden. 



SAVOY. 



Savoy Cabbage. Brassica oleracea, var. bullata. De Cand. 



The Savoys are distinguished from the common head or 

 close-hearted cabbages by their peculiar, wrinkled, or blis- 

 tered leaves. 



