BRASSICACEOUS PLANTS. — THE SAVOY. 



97 



English consumption. In planting sa- 

 voys, as well as any other of the Brassica 

 tribe, observe if any of the young plants 

 are clubbed or have knotty protuber- 

 ances on their roots ; if so, cut them 

 closely off ; but it is better to throw 

 away such plants entirely, as they never 

 make good plants afterwards. Soil has 

 much to do with this clubbing, and it is 

 found to be far more prevalent in poor 

 gravelly soils than in those that are deep 

 and rich. Savoys may be planted in the 

 simultaneous mode of cropping ; as, for 

 example, between rows of previous stand- 

 ing crops, like pease, beans, early cauli- 

 flower, or the like, that are sufficiently 

 advanced to be cleared off before the 

 savoys will require the entire ground. 

 The general crop will last in use from the 

 beginning of November till the beginning 

 of March, after which they will begin to 

 run to seed, and should then be removed 

 either to the rot-heap or the pigs, or be 

 dug in as green manure for the succeed- 

 ing crop. 



Soil and manure. — These can hardly be 

 too rich, and in a highly cultivated state. 

 The same manures as for cabbage should 

 be applied. 



Taking the crop, and subsequent preserva- 

 tion. — In autumn, when the plants have 

 attained their full size, and before they 

 have become quite hard, they are fit for 

 use, and in that state are more wholesome 

 than when older ; as all vegetable matter 

 blanched white from deficiency of light 

 is in a less fitting state as articles of food 

 than when of their natural colour. In 

 severe winters, the full-grown crops may 

 be taken up and preserved as recom- 

 mended for drumhead cabbage ; and for 

 prolonging them in a useful state till late 

 in spring, the same means may be em- 

 ployed as stated for broccoli. 



Approved sorts and their qualities. — 1. Dwarf 

 green curled. — A useful, hardy, smallish sort, 

 fit for small gardens, requiring only 18 or 

 20 inches space each way. Excellent for use 

 before it becomes fully cabbaged. Known 

 also as small dwarf green curled, pancalier de 

 Touraine. 



2. CatteVs green curled. — An improvement on 

 the last. 



3. Marcellin. — A new variety of excellent 

 quality, growing much larger than either of the 

 above, and hence requiring more room on the 

 ground. 



4. Cape, or drumhead. — The largest variety 

 grown. 



5. Globe. — Very finely curled, grows taller 

 than most others, yet not spreading in propor- 

 tion. Known also as large green curled, large 

 green, large late green. 



6. Divarf yellow. — Curled ; differing from the 

 dwarf green only in colour, which we think no 

 recommendation. 



7. Feather-stemmed savoy. — This curious and 

 useful variety has been in existence for several 

 years, being raised by Mr Barnes of Bicton, and 

 is a cross between the savoy and Brussels sprout. 

 Notwithstanding, we do not remember having 

 seen it noticed in any seed- catalogue. It is 

 what may be called a sprouting savoy, produc- 

 ing numerous sprouts along the stem. A sow- 

 ing of it should be made about the middle of 

 April, and another about the 10th of May, 

 planting out as the plants are of fit size, in the 

 usual manner of savoys and other winter greens. 



From an excellent article upon the Varieties 

 of Savoy, by Mr B. Thompson, in " The Gar- 

 deners' Chronicle," 1850, p. 244, being the 

 results of experiments made in the gardens of 

 the London Horticultural Society, we make the 

 following additions : — 



8. Early green curled, or new early. — Small 

 outer leaves, rather plain, deep green ; hearts 

 readily, and is of excellent quality. It is con- 

 sidered the best for early use. 



9. Early flat green curled. — Middle sized, very 

 dwarf and flat headed, deep green, tender, and 

 very good. 



10. Early divarf green curled. — Dwarf green, 

 similar to the early green curled. 



11. Large green German, or large late green. 

 — " This," Mr Thompson says, " is the largest 

 kind of savoy, and the best amongst the large. 

 The leaves are plainer than in the other varie- 

 ties ; the head roundish, a little flattened, like 

 a drumhead cabbage, which it also approaches 

 in size. It is hardy, withstanding the frosts of 

 ordinary winters well." This we apprehend to 

 be the same as our cape or drumhead. 



12. Conical savoy. — Bather small, pointed 

 green, hardy, of very good quality, but affords 

 much less weight of produce than several of the 

 preceding sorts. 



13. Early yellow savoy. — Middle-sized, round- 

 ish, yellow ; hearts easily, of tender substance 

 when cooked, and very good, but some object 

 to the colour. 



1 4. Early long yellow. — This, like the preced- 

 ing, is an early variety, but it does not heart 

 firmly. 



15. Earliest Vim savoy. — Described by M. 

 Vilmorin, of Paris, in " Bon Jardinier," as being 

 very dwarf, quickly forming a heart, which, 

 though not large, is excellent. "It has been 

 proved in the London Horticultural Society's 

 garden, and stated by Mr Thompson as being the 

 earliest in cultivation. It may be planted, in 

 proportion to its size, considerably closer than 

 the larger kinds." It is too small for market 

 purposes, but in private gardens would no doubt 

 be an acquisition. 



It is somewhat singular that a long cultivated 

 and popular vegetable like the savoy should 

 have remained so long so true to its original 

 character. Indeed, with the exception of the 



