Always give Cabbage a deep, ricli soil, and keep it mellow with plenty of manure. For early 
winter use, store a few in a cool cellar. The main crop will be better kept out of doors, set in a 
trench closely, head down, and covered with straw 
and earth. There is almost an endless variety of 
Cabbage, and nearly all extensive growers have 
their favorite sorts. Some kinds seem to succeed 
best in certain localities. The Winningstadt, for 
instance, which we have shown in figure 2, seems 
peculiarly adapted to the South, The Jersey 
Wakefield is now, no doubt, the most popular 
early Cabbage (see fig. 1). Early Schweinfurth 
(fig, 3), is a very large Cabbage, and matures 
early, but we have never been able to grow solid 
heads, Marblehead Mamm.oth is a large solid 
Cabbage, but re- 
quires a very rich 
soil, early plant- 
ing and good culture (fig. 4), Fig, 6 is the popular Premium Flat 
Dutch, which is the old Flat Dutch somewhat improved, and of 
American growth. Stone Mason Marblehead is represented by 
fig. 7, and is an excellent winter Cabbage, Fig, 8 is the Drum- 
head Savoy, a very tender, sweet Cabbage, very hardy, and 
improved by a little frost. Figs. 5 and 10 are the Filderkraut, 
one of the solidest and best Cabbages we are acquainted with ; 
always heads, and as solid as any one can wish. We give two 
engravings of this fine variety, as the first was drawn from a 
specimen taken from our grounds when not fully matured. 
There are several varieties of Pickling Cabbage, but the highest 
colored and best is one we introduced several years since from 
Europe, known as Chappell's Red Pickling, (fig. 9). 
CoLLARDS, or what is now known as Collards, are merely young Cabbage plants. The usual 
plan is to sow the seed in drills about half an inch deep, and a foot apart. When these plants 
are a few inches in height, they are pulled. In the South, sowings can be made through the 
winter every few weeks, A variety very popular at the South, and thought to be much better 
than any of the common cabbages, is called Creole Collards. 
CAULIFLOWER, 
The most delicate and delicious of all the Cabbage family, is the Cauliflower. It is more 
delicate and tender than the Cabbage, and therefore requires a more generous treatment. It 
delights in a rich soil and 
abundance* of water, which it 
would be well to apply artifi- 
cially in a dry season. After 
seeing the splendid cauliflower 
growing around Erfurt, in 
Prussia, and observing the 
pains taken in its culture, I did 
not wonder that we fail in our 
hot, dry climate. Cauliflower 
there is grown in low, swampy 
ground, which is thrown up in 
wide ridges. The plants are 
set on the ridges, and between 
these are ditches of water. 
Every dry day the water is bailed from these ditches upon the growing plants, and the result is 
cauliflower of enormous size, compact, and almost as white as snow. The engraving will give a 
148 
