SAVOY. 149 



Besides this distinction, the Sayoys, when compared with 

 the Common Cabbage, are slower in their development, 

 and have more open or less compactly formed heads. 



None of the family are hardier or more easily cultivated. 

 So far are they from being injured by cold and frosty 

 weather, that a certain degree of frost is considered neces- 

 sary for the complete perfection of their texture and flavor. 



The seeds, when ripe, in form, size, and color, are not 

 distinguishable from those of the Cabbage. An ounce, 

 which contains ten thousand seeds, will generally produce 

 three thousand plants. 



The Savoys require the same soil, and mode of culture, 

 as the Common Cabbage. 



Varieties : 



Head large, round, compact, yellowish at Drumhead 

 the centre, and a little flattened, in the form CAPB SAVOY. 

 of some of the Common Drumhead cabbages, 

 which it nearly approaches in size. The exterior leaves of 

 the plant are round, sea-green or bluish-green, and are 

 more finely and less distinctly blistered on the surface than 

 the leaves of the Green Globe. Stalk of medium length. 



The Drumhead Savoy seldom fails to heart well, affords 

 a good quantity of produce, is hardy, and, when brought to 

 the table, is of very tender substance, and finely flavored. 

 It is considered one of the best of the large kinds, and, 

 wherever cultivated, has become a standard sort. It keeps 

 well during winter, and retains its freshness late into the 

 spring. 



As it requires nearly all of the season for its complete 

 development, the seed should be sown early. 



Head small, flattened, firm, and close ; Early Dwarf 

 leaves rather numerous, but not large, deep EARLY GREEK 

 green, finely but distinctly blistered, broad 

 and rounded at the top, and tapering towards the stalk, or 



