368 CRUCIFER^ 



iii. Brassica oleracea L., form capitata. 



In this group the stem remains short and the terminal bud 

 develops into a very large 'head' of closely overlapping smooth 

 leaves. The so-called 'white' and 'red' (really green and 

 purple) Drumhead cabbages are examples. 



iv. Brassica oleracea L., form subauda or bullata. 



This name is applied to what are kno.wn as Savoy cabbages. 

 They are similar in structure to the capitata forms, but have 

 puckered or wrinkled leaves. 



V. Brassica oleracea L., form gongy lodes or caulo-rapa. 



In this form the stems above the cotyledons remain short and 

 become very thick and fleshy. It is known as Eohl-rabi or 

 turnip-rooted cabbage. 



vi. Brassica oleracea L., form botrytis. 



In this group the axis of the inflorescence and all its many 

 branches are formed during the first year's growth, and become 

 thickened and fleshy when young. The hardy forms are known 

 as Broccoli, those more tender and liable to injury by frost are 

 spoken of as cauliflowers. 



Many of the varieties of cabbage are only grown in gardens. 

 A few, however, are useful crops of the farm ; the chief ones 

 grown as food for stock are Thousand-headed kail. Drumhead 

 and Savoy cabbages, and Kohl-rabi. 



4. Thousand-headed kail. — This form of Brassica oleracea 

 grows to a height of 3 or 4 feet, sending out leafy branches all 

 along the strong woody stem, and these again branch until an 

 extraordinarily large amount of succulent forage is produced. 

 The leaves are dark green, with wavy, slightly crinkled margins. 



Thousand-headed kail is very hardy and rarely suffers from 

 even prolonged frosts. It is chiefly used as food for ewes and 

 lambs in autumn and spring and generally consumed on the 

 field where it is grown. 



S- Cabbage. — The word cabbage is generally applied to all those 

 varieties the leaves of whose terminal buds form a compact 



