Cabljage (Brassica Oleracea Capitata). 

 German, Kopfkohl. — French, Chou Pomnte. — Spanish, ReJ>ollo. 



One of the most popular vegetables grown. 



Culture. — The Cabbage can be cultivated by the most simple and easy means. It grows 

 in most soils, and produces its beneficial heads nine months in the year. The ground must be 

 rich, or made so by a good coat of manure, as they have strong tapering roots. Digging or ploughing 

 deep is very essential. To produce a constant succession of the Cabbage, it is necessary to plant at 

 a numljer of times ; also different varieties. For early use, sow in hotbeds in February or March ; 

 and for winter, the seeds may be sown in the open ground in May or June. When five or 

 six inches high, transplant to from twelve to thirty inches apart. 'I'he plants should not be allowed 

 to stand too thickly together, as this causes them to grow weak and feeble. 



Wintering Cabbages. — If you have not a dry, airy, vegetable cellar nor open shed to spare 

 for burying them, take a sheltered part of the garden, and bury the roots, stalks, and part of the head, 

 in the earth ; over which, in severe weather, place a good sprinkling of straw and a few boards. In 

 southern latitudes, this is unnecessary : there they can withstand the climate. 



The plants, before heading, are used extensively at the South for greens, under the name of Col- 

 lards. We recommend the Sugar-loaf for this purpose ; but any early cabbage will answer. 



per oz. 



Early York. One of the oldest, most familiar, and, as an early market sort, one of the most 

 popular, of all the kinds now cultivated. The head is of rather less than medium 

 size, roundish-ovoid, close, and well-formed, of a deep or ash green color ; tender 

 and well-flavored. Per pkt., 5 _ 25 



Early Sugar-loaf. Conical heads, with leaves erect; of a peculiar ashy or bluish-green 

 hue ; spoon-shaped ; a fine varietj; for the Northern States, but in the South it 

 loses its flavor and tenderness ; said to be more affected by the heat than most 

 early varieties. Per pkt., lo 30 



Early Wakefield. An English variety, similar in form to the Early York, and nearly as 



early ; grows to a good size ; a favorite with market-gardeners. Per pkt., 10 . 40 



Early Champion. Veryearly; dwarf and compact heads. Per pkt., 10 . . . .30 



Early Drumhead, or Batisrsea. This is a round, flat-headed variety, of excellent qual- 

 ity ; one of the latest among the early sorts. Per pkt., 5 25 



Early Queen. Very fine ; medium size ; quite early. Per pkt., 5 35 



Green Glazed. Heads large, rather loose and open. Its texture is coarse and hard; 

 extensively grown in warm latitudes, where it ajijiears to be less liable to the 

 attacks of the cabbage-kvorm than any other sort. Per pkt., 5 . . . .40 



Large York. This is a larger variety than the Early York, which it somewhat resembles. 

 The head is broader, and more firm and solid ; a favorite at the South, as it bears 

 the heat well ; two weeks later than Early York. Per pkt., 5 .... 25 



Large Late Drumhead. Heads veiy large ; round, sometimes flattened a little at the top ; 



close and firm ; very hardy, and keeps well for a winter cabbage. Per pkt., 5 . 40 



Large French Oxheart. A French variety, which is taking the place of many others, 

 as it comes in after the Early York. It is tender, forms its heads readily, and 

 well-flavored ; a fine intermediate sort. Per pkt., 10 ...... ,q 



Little Pixie. A comparatively new variety ; makes a small delicate-flavored head; one of 



the verj' earliest and best. Per pkt., 10 40 



Large Bergen, or Great American. Head remarkably large, round, flattened at the top ; 

 compact ; one of the largest and latest of all the Cabbages, and, when not fully 

 perfected before being harvested, has the reputation, if reset inearth in the cellar, of 

 iieading, and increasing in size, during the winter. It is a popular market sort. 

 Plants should stand three feet apart. Per pkt., 10 40 



Stone Mason. This variety was originated by Mr. John Mason, of Marblehead, Mass. 

 It is characterized for its sweetness and for its reliability for forming a solid head. 

 It is also an excellent variety for extreme northern latitudes. Under good cultiva- 

 tion, nearly every plant will set a good head. Par pkt., 10 40 



Mason's Drumhead. Large, round, solid heads; a very popular market Cabbage. Per 



pkt., 10 40 



Marblehead Mammoth Drumhead. One of the largest of the Cabbage family ; produced 

 from the Mason or Stone Mason ; in good soil, and with proper culture, will average 

 thirty pounds per head. Per pkt., 25 i.oo 



Pomeranian. An intermediate variety ; heads are of medium size ; has the form of an elon- 

 gated cone, and is very regular and symmetrical ; quite solid. Per pkt., 10 . .40 



Premium Flat Dutch. A low-growing variety ; heads large, bluish-green, round, solid, 

 broad and flat on the top. and often tinted with red and brovni. As a winter vari- 

 ety, it has no superior. Per pkt., 10 50 



Red Dutch, or Pickllnp. This sort is used mostly for pickling, and often cut in shreds 

 and served as a salad ; medium size, oblong shape, and very solid ; of a deep-red 

 or purple color. Per pkt., lo 3j 



Winnigstadt. This is a German variety, somewhat similar to the Oxheart, but more regular; 

 conical ; heads very full and solid. It is an intermediate variety, which comes in 

 after the Early York. All things considered, this is one of the best for general 

 cultivation. Per pkt., 10 40 



SAVOY. 



None of the Cabbages are hardier or more easily cultivated. They should be sown early, and, 

 when the seedlings are five or six inches high, transplanted or thinned out to three feet apart. The 

 Savoys have more of the delicious richness of the Cauliflower than any of the Cabbages. 



