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JOHNSON, ROBEINS, & CO'S. 
CABBAGE. 
Braatica ohracea, Of Botanists. 
Chou porame, Frnnch. 
Col, Berza, Spanish. 
Kopfkohl, German. 
This esculent, in so high estimation, is very excellent food 
both for man and animals. The varieties most generally cul- 
tivated are as follows : — 
1. Early York. — Esteemed for its early growth and deli- 
cate flavor. 
2. Early June. — This variety, as it name imports, is ready 
for use in June, at the North. Flavor good. 
3. Early Sugar Loaf. — The heads of this variety are not 
so firm as those of most other sorts ; and, except for variety, 
it is not desirable for many parts of the country, as hot weather 
deteriorates its quality. 
4. Early Flat Battersea. — This sort is most excellent, while 
young, even before it becomes hard. It continues fit for* use 
longer than any of the early kinds. 
5. Large French Oxhea/ t. — A superior variety for profitable 
cultivation. 
C. Large York. — This variety is larger and somewhat later 
than the Early York, and, from its endurance of heat, it is well 
adapted for the South. 
7. Large Flat Dutch. — This sort greatly resembles the 
English Drumhead, and like it, is cultivated for an autumnal 
field crop, and is much grown for shipping. 
8. Large Bergen. — This is one of the largest and latest 
kinds. The heads are large, firm, and of excellent flavor. It 
is truly an American variety, keeps well, and is suited both for 
market and for the table. 
9. Large English Drumhead. — This is a large fall and win- 
ter variety, good-flavored, and well adapted for shipping, or 
for northern use. 
10. True Orcen- Olazed.~Th\s sort, as it is believed to 
Avithstand the attacks of the cabbage worm better than any 
other variety, is much cultivated at the South. In other re- 
spects, it has not much to recommend itself. 
11. Fine Drumhead Savoy. — This is an excellent, tender 
