DESCRIPTIVE CATALOGUE. 



CAEBAQE 



■Savoy, Improved American. 



SaTOy, Improyed American. — Closely approaching the Cauliflower in 

 delicacy and delicious flavor. The best of all the Savoys for general market or 

 home use. It has a short stump, grows to a large size, is compact and solid, 

 dnd a sure header. Highly 

 recommended. 



Savoy, Green Globe,— 



This does not make a firm head, 

 but the whole of it being very 

 tender and pleasant flavored, 

 is used for cooking ; leaves, 

 wrinkled and dark green ; is 

 very hardy, and improved by 

 frost. 



Savoy, Drumhead. — 

 This variety grows to a large 

 size, and is a very popular 

 market variety, on account of 

 its enormous size, attractive 

 form and excellent flavor. 

 Heads, nearly round, a lit- 

 tle flattened on the top ; col- 

 or, dark green. 



Stone Mason Marble- 

 head, — This variety is 

 characterized for its sweet- 

 ness and delicacy of flavor, 

 and for its reliability for 

 forming a large head, nearly 

 every plant heading up fine 

 and solid, when well culti- 

 vated. It is very hardy, and 

 will endure the cold of ex- 

 treme northern climates ; one 

 of the best for market use and gener- 

 al purposes. 



Culture. — For Cabbages, the 

 ground must be highly manured, deep- 

 ly dug or plowed, and thoroughl) 

 worked, to insure good, full size; 

 heads. 



A heavy, moist and fresh loam is 

 most suitable. The early sorts should 

 be sown very early, in hot-beds, and 

 transplanted early in the Spring. In 

 the mild climate of the Southern 



States, where they will stand the CABBA&E. — ^tone Mason Marblehead. 



winter, they are planted out in the fall. Eighteen inches to two feet apart, is 

 the common distance. In transplanting, f/iey must be set in the ground up to 

 the first leaf, no matter how loitg the stem may be. 



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