CABBAGE. 



165 



care, are prone to degenerate and rnu np into collards. 

 There are many varieties of cabbage. The best varieties 

 I have cultivated are the folloTving-: — 



Early York has been cultivated for more than a century. 

 Heads small, a little heart shaped and very firm ; its small 

 size enables it to be grown in rows a foot apart each way, 

 giving over 40,000 heads to the acre. Its earliness and 

 fine delicate flavor make it a favorite, as the very best 

 early sort for general purposes. 



Large Early York, or Landreth Large York, succeeds 

 the above, and is ec[ually desirable. It is of larger size, 

 tot quite so early and more robust, and bears the tieat 

 better, and in this latitude will often continue in eating all 

 summer. 



Early Dutch' is an excellent variety that connects the 

 early and late sorts, and is one of the very best in culture. 

 It is succeeded by the 



Flat Dutch or drumhead, which is a large spreading, 

 short-stemmed variety, flat on the top, close headed, firm in 

 texture, and if headed late keeps well and is of better 

 flavor than 



Bergen, which is also a drumhead cabbage, but larger; 

 a little coarser and one of the best for late keeping. 



Green Glazed, in this climate is a more sure variety, 

 as it is more capable of resisting the caterpillar and other 

 insects which infest the other varieties, but it is a coarse 

 variety with very loose heads. 



Red Dutch, used principally for pickling, and should be 

 sown at the same time with the drumheads. Early York 

 and Flat Dutch are the best of the above kinds. 



The analysis of the drumhead cabbage is given below. 

 One thousand pounds of the plant when burned, produced 

 eight pounds and four tenths of ash, which was composed 

 of the following constituents : — 



