156 THE KITCHEN-GARDEN. [chap. vi. 
between any species and variety, than exists 
between the cauliflower and the original wild 
cabbage plant. All the varieties of the cab¬ 
bage tribe require a soil which has been 
enriched with abundance of animal manure; 
and when decaying, they have all a peculiarly 
offensive smell like that of putrid meat, from 
the large quantity of azote that they contain. 
The Cabbage .—The word “ cabbage,” in its 
original signification, means a firm head or 
ball of leaves folded closely over each other; 
and thus, there is a cabbage lettuce, and a 
cabbage rose. The cabbages grown in gar¬ 
dens are usually sown at three different 
times; for the spring, summer, and autumn 
crop. The spring cabbages are sown in 
summer generally about the first week in 
August, in an open airy situation, and in 
light soil. When they come up, they are 
thinned; and in October or November they 
are ready for planting out in rows, twelve or 
eighteen inches apart, into the beds where 
they are to cabbage. In small gardens, cab¬ 
bages are seldom raised from seed; but the 
plants are purchased when ready for planting 
out. The summer crop is sown in February, 
