201 
races,’ and ranks the Savoy class as_being botanically in- 
termediate between the tall or Cavalier cabbage and the 
common or smooth leaved cabbage. However this may 
be, the distinction between them is by no means clearly 
marked. Many of the so-called smooth-leaved class are 
considerably blistered, and certain varieties commonly 
classed with the Savoys are not more blistered than others 
that have been placed in the smoother class. In this article 
the division followed by M. Vilmorin in Les plantes pota- 
géres has been used. 
The properties of these two classes differ in some respects. 
The smooth leaved cabbages are on the average more rapid 
in growth, grow to a larger size, and form larger and more 
compact heads than do the Savoys, while the latter, on the 
other hand, are the more tender and more delicately fla- 
vored. In our experience at the Station, the Savoys have 
proved less reliable for heading than the varieties of the 
other class. 
M. DeCandolle further divided the smooth leaved class 
into five divisions, which he calls varieties, based upon the 
shape of the head. It has seemed well to extend this di- 
vision so as to make it include the Savoy class as well. Al- 
though at present the forms of the head in the latter are 
less numerous than in the smooth leaved class, it is possible 
that new varicties may appear of other forms, and our 
scheme should be applicable to future as well as to present 
varieties. 
These divisions as proposed by M. DeCandolle are: 
1st, the flat or oblate headed cabbages, (Fig. 3, Page 202); 
2d, the round headed, (Fig. 4); 
3d, the egg shaped, or obovate headed, (Fig. 5); 
4th, the elliptical headed, (Fig. 6); and 
Sth, the conical headed cabbages, (Fig. 7). 


* The word race is apparently used in the paper under consideration as 
indicating a group of varieties. 
*M. De Candolle gave botanical names to these classes, calling the 
smoother leaved class Brassica oleracea capitata, and the blistered leaved 
class B. oleracea bullata. The first class is called by M. Vilmorin ‘‘Choug 
pommes a feuilles lisse,”—Smooth leaved heading cabbages; and the second, 
** Choux de Milan,”—Milan cabbages. 
