THE CABBAGE. 169 
weeds, and to draw up the soil about the stems. In some 
situations watering in summer is beneficial. 
In many places on the continent of Hurope, sourcrout is 
prepared by shredding down the heads in autumn, and 
placing in a cask alternate layers of the cabbage with salt, 
pepper, and a very little salad oil; and then compressing 
the whole. 
The cabbages grown late in autumn and in the beginning 
of winter are denominated Colcworts, from the name of a 
kindred vegetable no longer cultivated. The object is to 
have them with open or slightly closed hearts. Two sow- 
ings are made, in the middle of June and in July, and the 
seedlings, when they acquire sufficient strength, are planted 
out in lines, a foot or fifteen inches asunder and eight or 
ten inches apart in the rows. 
The Red Cabbage, of which the Dutch or large red is 
the most common variety, is much used for pickling. Itis 
sown along with the white varieties in August and in spring, 
and the culture is in every respect the same. 
The Savoy. This variety, like the preceding, forms into 
a close head, but is distinguished by the wrinkling of its 
leaves. It is a very useful. vegetable during the winter 
months, being highly relished by most people. The prin- 
cipal subvarieties are the Harly Green, the Dwarf, the Yel- 
low, and the Winter or large Late Green, of each of which 
there are various forms. The seed is sown in autumn and 
in the end of spring; and two plantings may take place in 
April, and in June or July. * 
Brussets Sprours. This vegetable is allied to the fore- 
going, but does not close or cabbage. Fron the axile of 
‘the stem-leaves proceed little rosettes or sprouts, which 
resemble savoy cabbages in miniature, and form a very deli- 
eate morsel. The seed should be sown in spring, and the 
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