168 KITCHEN GARDEN. 
waving its foliage in its native habitat, could possibly anti- 
cipate that it would ever appear in our gardens, disguised 
as the ponderous drumhead or sugar-loaf cabbage, or on our 
tables as the delicate cauliflower and broccoli. _The culti- 
vated varieties are numerous; but the following are the 
most important. 
Common White Cappace ; ihe leaves gathering into a 
close head. The economical uses of this vegetable are well 
known. Its principal subvarieties are the following : 
Early Dwarf or Battersea, Large Sugar Loaf, 
Early York, Drumhead, 
Large York, Pomeranian 
The first two are well adapted: for early crops; the others 
for use in the autumn and winter. There is a dwarfish 
variety of the Tronchuda, sometimes called the Portugal 
Cabbage, the leaf-stalk and midribs of the leaves of which 
are succulent, crisp, and white, and equal in flavor to sea- 
kale. 
The Cabbage is propagated from seed, which may be 
sown in beds four feet wide, and covered over with a thin 
layer of earth. The proper seasons in England for thi 
operation are the middle of August, the beginning of 
March, and midsummer. By observing these times, and 
employing different sorts, the succession may be kept up 
throughout the year. For the early spring crops, the late- 
sown plants are in October transferred from the seed-bed 
to some open and well manured ground, where they are 
arranged in rows two feet asunder. The principal supply 
may be put outin February, affording the larger sorts 
more width between the rows. The crops sown in spring 
are planted out in May and June. For subsequent cul- 
ture, all that is necessary is to keep the ground clear of 
