Feb.] 



THE CULINARY GARDEN. 



85 



slight hot-bed, it will be a great advantage. For the earliest 

 crops of cabbages, allot some of the small early dwarf, early 

 dwarf York, East Ham, and sugar-loaf, for cabbaging in April, 

 May, and J une : secondly, raise more considerable quantities 

 of the middle-sized kinds, particularly the large York, and 

 large sugar-loaf, or the Battersea, Penton, Imperial, Antwerp, 

 Russian, &c. for general summer crops; choose the larger 

 latter sorts, for succession during the summer and autumn. 

 The large hollow sugar-loaf, oblong hollow, long-sided hol- 

 low, and large round winter (white) are excellent for full cab- 

 baging in August, September, and October, till Christmas : 

 any of the middle-sized varieties may be sown for latter suc- 

 cession crops in summer and autumn, to cut when young. 

 The large round winter cabbage, great drum, Scotch, and 

 American kinds, are more adapted for field-culture, to feed 

 cattle in winter, &c. 



Sow also some red cabbages for next winter's supply. 



Cabbages and savoys for seed may be planted this month, if 

 not done before. Take up the plants in a dry day, clear off 

 all the large leaves, and plant them two feet asunder each 

 way, according to the method explained last month, placing 

 them so deep, that no part but the head may appear above 

 gi'ound. 



SOWING SAVOYS. 



Savoy seed may be sown, for the first crop, about the middle 

 or latter end of this month. Those savoys which are now 

 sown will be ready in September, and they will be finely cab- 

 baged by October, and continue in good perfection all No- 

 vember and December, &c. 



EARTHING UP CABBAGES. 



Attention must now be paid to the cabbages, which were 

 planted out in the October of the preceding year ; if the wea- 

 ther be dry, the ground should be well stirred about their 

 roots with a hoe, drawing up at the same time some mould 

 about their stems. This will invigorate the plants, and tend 

 to promote their growth. 



