THE COMMON CABBAGE 



Brassica oleracea capitata, D.C. 



THE COMMON CABBAGE 



123 



French, Chou cabus, C. pomme. German, Kopfkohl, Kraut. Flemish, Kabuiscool. 

 Dutch, Slutkool. Danish, Hoved kaal. Italian, Cavolo cappuccio. Spanish, 

 Col repoUo. Portuguese, Couve repolho. 



This section is usually divided into two classes — viz. the 

 Smooth-leaved and the Curled-leaved or Milan (Savoy) kinds. In 

 describing the varieties of both classes, we shall do so, as far as 

 possible, in the order of their respective degrees of earliness, at the 

 same time duly noting the affinities of the different kinds. 



Early York Cabbage. — We commence our descriptions of 

 Cabbages with this variety, because, although it is not the earliest 

 of all, it is one of the best known and most generally cultivated of 

 early kinds, and it will be easier to characterise the analogous 

 varieties by comparing them with it. The head is an oval or 



reversed-cone shape, oblong, nearly twice as long as broad, small, 

 and fairly compact. Leaves dark green, with a slight bluish, 

 glaucous, or gray tinge on the under-side, the outer ones of those 

 which form the head covering the others like a hood ; those on the 

 very outside, which do not help to form the head, are few in number, 

 and bent back in the contrary direction, often having the edges 

 turned towards the midrib on the back, and very smooth; veins 

 rather broad, of a greenish white ; stem slender, and about the 

 same length as the head. 



The Sttperfine Early is a sub-variety of the Early York, from 

 which it hardly differs in appearance, with the exception of being 

 dwarfer and about a week earlier. 



Large York Cabbage. — Larger in all its parts than the pre- 

 ceding kind, this variety has the head thicker and stouter in 

 proportion to its length, the transverse diameter being about two- 

 thirds of the length. The outer leaves are stiffer, firmer, and 



Early Dwarf York Cabbage. 



Large York Cabbage i^^^ natural size). 



