COLLARDS. 



The Georgia Collard, which is grown largely at 

 the south for "greens," is a variety of cabbage that 

 does not form heads. It is the same that in France 

 is called cow cabbage, because it is there largely 

 grown for its leaves, that are stripped from the stem 

 and fed out during winter. It grows there to the 

 hight of five to six feet. It is also largely grown 

 on the Isle of Wight for the same purpose. And 

 the dried stems are there considerably used for 

 making light walking sticks. 



In England, the term collard is applied to young 

 unheaded cabbages, which are pulled up by the roots 

 and tied in bunches for the market. This is what 

 one gets served with there at the hotels when cabbage 

 is ordered. "White cabbage," as they term cabbage 

 that has headed, and as we use it, is not considered 

 fit for the table, and is only used as feed for stock. 



In our southern states, under extreme climatic 

 conditions, it has assumed a type quite distinct from 

 that grown in moist, cool climates. For "greens" 

 it is a valuable plant, being of easy culture and very 

 productive. As in Europe, when the leaves are 

 taken from the stem others form on the top and the 

 plant increases in size. The seed should be sown 

 as for cabbage, from June until August, for a suc- 

 cession. Transplant in rows thirty inches apart, 

 and the plants one foot apart in the rows. 



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