THE COTTAGE GARDENER AND COUNTRY 
fashion now, and the reason arises, in a great measure, 
from their being planted in the mingled method. The 
mixing varieties of colour in llowers of shrubs may be 
allowed, as, for instance, the red, yellow, and white Iiibcs, 
because the form of their growth is similar. This group¬ 
ing method is perfectly natural, and therefore, on that ac¬ 
count, ought to be followed in imitating natural sceuery. 
The outlines of each group may be as it were dove¬ 
tailed into each other, that is, a single one of the neigh¬ 
bouring group may bo as it were thrown into and 
amongst the adjoining group, thus taking away the 
formality and abrupt line of separation, softening 
its harshness without destroying the diversity of cha¬ 
racter in the sky-line. 
The grouping I have endeavoured to describe rofers 
to a continuous plantation or shrubbery. The grouping 
in park scenery or in the pleasure ground on the lawn 
are quite different objects. To them I will dovote my 
attention in another paper. 
T. Appleby. 
(To be continued.) 
THE CABBAGE AND ITS CULTURE. 
As the public taste lias of late been as much directed 
towards gaining information about common things as 
about those more novel or extraordinary, the first kitchen- 
garden article in the present volume of The Cottage 
Gardener cannot be better or more aptly employed 
than in describing the culture of one of tiie most useful 
products of all gardens, be it that of a prince or a 
peasant; and though it be amongst the most common 
of the common, there are possibly some points in con¬ 
nection with it not generally known to amateurs; so wo 
devote the present chapter to the cultivation of The 
Cabbage. 
History and Habitats. —Much obscurity bangs over 
the early history of this useful article; neither is it 
profitable to follow it out, as it will, most likely, be 
found that the present state of perfection to which it is 
brought has been the result of many long years of cul¬ 
tivation, the earliest of them, no doubt, much retarded 
for the want of that information on Vegetable Physiology 
which is now generally understood; and it is very likely 
the specimens which graced the table of our forefathers 
towards the close of the sixteenth century were poor 
objects compared to the well-grown ones of the present J 
day; but, in one respect, they would be a grateful ap¬ 
pendage to a table. The antiscorbutic properties of the 
plant exist as well in the wild specimen as in the 
garden one, and at that period was, no doubt, much 
sought after; in fact, if we could trace its origin back¬ 
wards through the long string of improvements it has 
undergone, we might find that the valuable properties 
the yellow-flowering weed, the parent of the Cabbage, 
had in arresting that direful complaint, the scurvy, led 
to its culture. Of this it is needless to say move; but 
the natural situation the original parent of the cultivated 
species is found in may be of use in determining the 
character of soil best suited for its welfare. The wild, 
half-Rape, lialf-Charlock-looking plant, which claims 
the Cabbage tribe as its progeny is found growing in 
the greatest abundance on chalky cliffs near the sea¬ 
shore. The cliffs overhanging the town of Dover are, 
in some places, clad with it. In other places it is also 
found, but it seems to be more particularly fond of the 
sea-coast. Let us now glance at the varieties into which 
it has been divided, confining our attention to the 
Cabbage only, and omitting for the present the collateral 
varieties of Brocoli, Turnip, Cauliflower, &c. 
Varieties. —There is no lack of these, but it is need¬ 
less mentioning mauy here, for the largest garden re¬ 
quires no more than one kind in each section, and, as it 
GENTLEMAN'S COMRAN ION.— October 7,1850. 7 
often happens, good varieties having only an existence 
in certain districts. Those mentioned here.may not bo 
known everywhere, but they can be bad of most seeds¬ 
men. 
1. Cabbages tor Early Spring Use. — Downliouse, 
Enfield Market, Eastliam , and Fulham. These are 
supposed to stand the winter, and come into use early 
in May; and, after being cut, they furnish sprouts for the 
whole summer, without running to seed the whole 
season. These partake more or less of the old Early 
York. 
2. Cabbages for the Summer. — Shilling's Queen, 
Adams Matchless, Nonpareil, aud Gattcll’s Reliance. 
These are much larger than the above, though not so 
close and compact, the habit being more upright, re¬ 
sembling the old Sugar-loaf and Van Neck in appearance 
and growth. They are, however, less hardy than the 
first-named, and, consequently, ought not to be sown so 
soon ; but they are greater favourites at table, and, con¬ 
sequently, one of the section ought to be grown. 
fi. Cabbages for Cattle. —This seems to lack variety; 
for though the names Scotch, Drumhead, and Cattle are 
all given as distinct varieties by some seedsmen, it is 
very doubtful if they have not all their origin in ono 
bag. 
4. Cabbages for Particular Purposes. —The Red 
Dutch, or by what other name the best red one is called, 
is indispensable for pickling, and on certain occasions 
for table. It comes into use in the autumn, and 
generally lasts through the winter. There is another 
Cabbage not much used now, the ribs of the large 
leaves being the part that is cooked, in addition to the 
few central leaves that form a sort of loose heart. This 
is called the Couve Tronchuda, is rather tender, and but 
little grown; but it is certainly possible to improve it, 
and, if we could get this to furnish nice, delicate ribs or 
stalks of leaves resembling Sea-kale, it would be a great 
acquisition. 
Time of Sowing. —The first section, or one of them, 
may be sown in a small quantity by the 20th of July in 
tolerably early situations; but in late ones a week 
sooner will be as well. Another sowing may take place 
towards the end of the mouth, or the first few days in 
August. The second section need not be sown before 
the 12th of August, unless in cold, late districts, where, 
as above, it may bo sown sooner. Another sowing of 
this may be made as early in spring as the state of the 
ground will allow, choosing a well-sheltered spot for it, 
and, if young Cabbages be wanted all the summer, an¬ 
other sowing by the middle of May will be necessary ; 
but, in a general way, the sprouts from the first cut ones 
form nice little heads for late summer use. Section three 
may be sown in August, same as last named, or, if under 
advantageous circumstances, the early part of spring 
will do as well, but generally August is best; and the 
same may be said of Red Cabbage in section four, which, 
however, will do well in most gardens if sown early in 
spring. The Tronchuda will do only when sown in 
spring, as it is an importation from a warmer climate 
than ours, Portugal, and therefore is ill-qualified to 
stand our winter; besides which, it is not required to 
grow so large as the lied and Cattle Cabbage, and, the 
time of its coming into use being about the same as 
they do, spring is always soon enough. 
Soil and Situation. —For the seed-beds in dry situa¬ 
tions and seasons the first or July sowing had better 
be made on a north border, or if in some open, sunny 
place, some artificial shading must be adopted until the 
seed germinates. A covering of boughs or netting propped 
from the ground will be of great service in preventing 
the sun baking the newly-watered earth, as the beds must 
be watered if it be very dry. Beds four feet wide, and 
the seed sown broad-cast, is the usual way; and alter the 
plants are large enough to handle, they may be thinned 
