SAVOY CABBAGES 



147 



green or ash-gray, undulated in the centre, and finely crimped at 

 the edges. An excellent Cabbage for autumn cultivation. 



Victoria Savoy Cabbage. — Stem of average length ; leaves 

 rather numerous, light green, and very finely crimped, in which 



Extra Fine Curled Aire Savoy, 



Victoria Savoy Cabbage (j^ natural size). 



respect they are distinguished from those of all other Savoys 

 except the following kind ; head round, compact, fairly large, 

 and light green. An excellent variety, of very good quality, 

 and keeping its head well for winter use. Its leaves are remark- 

 ably tender and delicate in flavour, and yet they withstand frost 

 and damp equally well. No other variety has the fleshy substance 

 of the leaves so abundantly developed in proportion to the size of 

 the veins or nerves. 



Cape, or Large Late Green, Savoy Cabbage. — Stem longish ; 

 leaves finely crimped, fairly 

 large, and glaucous green ; 

 head medium-sized, round, 

 and very compact. This 

 variety would bear no bad 

 resemblance to the Victoria 

 Savoy, only for the much 

 deeper blue tint of its leaves. 



Yellow Curled, or 

 Golden, Savoy Cabbage. 

 — Stem short; outer leaves 

 broad, rather deep wan 

 green, broadly crimped, and 

 almost turned backwards ; 

 head of a long egg shape, 

 medium - sized, not very 



compact, in winter turning VelW Curled, or Golden Savoy natural size). 



to a very light colour, 



almost yellow. This Cabbage is very tender to eat, especially 

 after frosty weather. There are several forms or sub-varieties of 



