64 CABBAGE. 



for its richness of flavor when cooked with vinegar. 

 It is also much used for pickling, its color making 

 it a pleasing dish for the eye as well as its quality 

 for the palate. 



This class has undergone the same changes in 

 size and form — by selection and adaptation — ^that 

 are noticeable in all the other classes tmder cultiva- 

 tion in this country. It has been increased to fully 

 three times its original size, and this without any 

 loss of color. 



The Mammoth Rock Red is the variety chiefly 

 used. This produces heads weighing from ten to 

 fifteen pounds, very solid, and of the darkest color 

 to the center of the head. There are two strains of 

 this, one has very dark, the other quite light outside 

 leaves, in some instances nearly as light as some of 

 the white cabbages, while the heads are of the darkest 

 purplish red color. (Fig. 7.) 



The Mammoth Rock Red should be treated the 

 same in all respects as the late varieties of white 

 cabbage, but higher cultivation is necessary to pro- 

 duce large and solid heads. 



The Red Dutch variety is used to some extent 

 in private gardens where but a single head is all that 

 would be required. The plants of this variety are 

 almost sure to head under any circumstances, 

 although the heads may be small, they will be per- 

 fectly solid, and of the proper color. It can be 

 grown to advantage, if an early head is desirable, 

 as it will make its growth much sooner than the 

 Mammoth Rock Red. It is one of the hardiest of 

 all cabbages, and had its origin near Mineola, Long 

 Island, the result of careful selection. 



