CABBAGE. 6l 



ordinary one. He should not be, for there is not 

 one-half of one per cent, of the soil planted to cabbage 

 that has in it the possibilities of such unusual develop- 

 ment. Besides this fact, there is another important 

 consideration, viz. : The relative value of such a 

 production. Any one who has tried the experiment 

 knows full well that it costs double to produce one 

 hundred or even fifty pounds of cabbage in one head 

 than it does to produce the same number of pounds 

 in ten heads. The market gardener fully under- 

 stands this, and in his selection of varieties chooses 

 such as make good solid heads in the shortest time 

 and at the least cost. 



We choose to let thk statement come in with 

 the list, and brief description of varieties, so as to 

 counteract, as far as possible, the mistaken idea of 

 selecting for size, rather than for productiveness and 

 quality. The grower, — whether for his own use or 

 for market — should select such varieties as will give 

 the best results in the place he has for them. 



THE SAVOY GROUP. 



This forms a distinct class, but thus far an 

 unimportant one, commercially, notwithstanding its 

 being by far the most tender and richest flavored 

 variety of cabbage, when grown under favorable 

 conditions. The Savoy must not be grown on poor 

 soil, neither must good cultivation be neglected. It 

 is a gross feeder, and seems to delight, more than 

 any other sort, in a congenial soil. In such it makes 

 a large head, of good size and solidity, and its rich 

 marrow-like flavor surpasses that of any other of 

 the Brassica vegetables. 



