A GLIMPSE AT CABBAGE. 
2 7 
tinguishable from each other in many cases, and whose name is 
legion. 
The following is the classification adopted by Dr. Lindley and 
which covers well the whole variety ground:—(i) All the leaf 
buds active and open. (2) All the leaf buds active but forming 
heads. (3) Terminal leaf buds alone active and fonning a head. 
(4) Terminal leaf bud alone active and open with most of the flowers 
abortive and succulent. (5) All the leaf buds active and open with 
most of the flowers abortive and succulent. 
The first division will include such varieties as the kale or 
greens. It is typically represented by the wild cabbage:— Bras- 
sica oleracea sylvestris , wild cabbage, sea-colewort*, etc. The 
wild form B. oleracea acephala , borecole or green kale. Heads of 
leaves spreading. According to the degrees of this so the 
Germans distinguish the varieties as Blatt Kohl, Rosen Kohl, 
and Schlitz Kohl. There are dozens of forms of this variety, 
some known as Palm Kale, Thousand-headed Cabbage, 
Cow Cabbage, Ragged Jack, Ribbed Cabbage, Scotch Kale, 
etc. The distinction of this form is xhat the leaves do not connive 
as in the other varieties. It is perhaps one of the earliest removes 
from the species. The Scotch Kail, still found in cottage “kail 
yards,” used to be very extensively cultivated, but German Greens, 
a more modern variety, has almost superseded it. Scotch Kale 
sends up first a stout stem, this grows to a height of perhaps 
two feet, and is covered with thick, purplish, close-set leaves. 
The lower leaves are taken off as wanted and used as the chief 
ingredient of a popular dish, a broth be it understood known as 
‘‘ Scotch Kail.” 
In the channel islands there is a very remarkable form cultiva¬ 
ted belonging to this first division. It is known as the Jersey or 
branching cabbage. It grows to a height of about eight to ten 
feet and sends out branches from the central stem, this latter 
being thick and strong enough to form walking-sticks, or even 
rafters to receive thatching, and indeed is used by the inhabitants 
for such purposes. B. oleracea costata—\wc , ge ribbed cabbage or 
Couve tronchuda. This variety w ? as first introduced from Traux- 
ada in Portugal, in 1821. It is a very distinct form characterised 
by the thickened and succulent midribs which are the parts 
eaten. 
The second division contains the Brussels Sprouts. B. oleracea 
gemmifera —Brussels sprouts. This was originally cultivated 
round Brussels, and it is only this last half century that it has 
become so generally known and esteemed in England. The 
plant forms a head like a savoy, but in the axils of its leaves, 
along the whole length of its stem the small sprouts we 
know and appreciate so well are produced. 
The third division includes the common cabbage, savoys, etc. 
B. oleracea capitata .—Red and white cabbages. The leaves are 
