190 



GAEDENING FOE THE SOUTH. 



The best varieties are as follows : 



Early York, which has been in nse over a century as 

 the best for the earliest crop. Stem short, head oval, a 

 little heart-shaped, very firm, and of fine, delicate flavor ; 

 its small size enables it to be grown in rows a foot apart 

 each way, giving over 40,000 heads to the acre. 



Large Early York, or Landreth's Large York, succeeds 

 the above. It is of larger size, not quite so early, and 

 more robust, and bears the heat better, and will often con- 

 tinue in eating all summer. 



Early Battersea has a very short stem, is about 3 feet 

 in circumference, or about 26 inches when the outside 

 leaves are removed. The ribs boil tender. If cut close 

 to the ground, the sj)routs it throws up, if all but one or 

 two are removed, will form new heads late in the season. 

 Early Sugar Loaf, Early Emperor, Early Nonpareil, and 

 Early Vanack, are nearly allied to this. 



Early Winnigstadt. — Stem dwarf, head large, broad at 

 the base, sharply conical, heart firm, boiling tender. Sown 

 late, it proves a good winter cabbage. 



Early Wakefield and Early Oxheart are also excellent, 

 quite early sorts, and like the Battersea. 



Early Dutcll 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 winter cabbages, such as 



Flat Dutcll, 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, 

 and a little coarser; one of the best for late kee23ing. 



The Drumhead resembles the Flat Dutch, but is less 

 dwarf. 



Green Glazed, in this climate, is more capable of resist- 

 ing the caterpillar and other insects, but it is a coarse va- 

 riety with very loose heads. 



