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but of a crop so forward, many generally run to seed in the spring. The principal sowing should be neither
soonerdhan about the 5th, nor later than the 12th of A u g u s t; for, if sown earlier, many of the plants are
a p t to run in the spring, as just stated ; and if sown later, they would not acquire sufficient strength,
before winter, to enable them to stand severe weather so ett'
ctually as those a little advanced in
growth.
34.51. I n . ,.........
.¿cs, keep each sort separate ; and plant in soil which has been well madwarf
nured. P la n t some of
early in rows, from ft. to 2 ft. asunder, to admit of thinning for use
in a young cabbaged state : those of the middle-sized, intended for main crops, plant a t 2 ft. or 2J ft.
distant. The large autumnal kinds plant a t 'l eas't from ft. to 1 yd. asunder, giving-. ..w...a-t.e..r.. .a..*t planting
dry warm weather.
3452. I n their subsequent li ^ grov’i/------- i, - if —^any fail — or ---- run to seed,, ------------ be careful to -. pull ---------- them up directly,.
and sapin
ply the deficiencies with fresh plants. As the crop proceeds, give it two or more timely hocings, both
to cut down all rising weeds, and to loosen the ground between the plants, drawing some earth round
th e stems, which will strengthen and forward them considerably.
3453. The different sorts will cabbage in succession from April to October. Some may be forwarded in
cabbaging by tying the leaves together, moderately close, with osier twigs, or strands of bast. The succeeding
main crops will not need that assistance, bu t will head spontaneously in due time. Of th e curlier
dwarf kinds, some probably will be fit for cutting, in small cabbagy heads, a t th e close of April or begin-
ni..n..g.. ..o..f.. .M....a..y...;. ..t.h...e.. .o...t.h..e..r..s.. will be i ’' a full growth from May to Ju ly ; and the succeeding main crops in full
heads from July to October.
34.54. Early spring sotun-crop. To succeed the crops of the preceding autumn sowing, it is requisite
to sow in the spring, to raise plants for use the same year, partly as young summer cabbages, and partly
with full heads, in autumn and winter. For this purpose, sow a t the close of February, or in March,
• F o r" latieM yao'u n• g .s.u.m..m..e.r. .a.n.d. .a.u.t.u.m.n.. .c.a.li.b.ages and winter
f ............ . . .
and the beginning of April.
3455. Late spring or summer sown crop.
plants, you may sow small portions a t any time from May to July, principally of the quick-hearting kinds;
plant out finally in summer and autumn to produce young heads, and small cabbage-hearted coleworts in
August, September, October, and thence till midwinter. T h e large late family cabbages, which make
returns for autumn, winter, and early spring, also the largest kinds usually adopted for field-culturc, are
to be excluded from this sowing, as they are oniy properly raised as part of the principal crops sown in
August, and early in siiring. (Abercrombie.)
3456. Watering cabbages. Du
During long-continued droughts in June or July, or later, cabbages are apt
toliecome stiiited in their growth, and covered with aphides. To prevent this, apply copious watering;
every evening ; water so abundantly supplied is supposed to injure the flavour of f some
plants, but it i
found to have no effect of th at kind on cabbages.
34.57. Cabbage-coletuorts are used as young open greens, as greens with closing hearts, and as greens
fonning a cabbage growth. The best sorts for this purpose are those cabbages which come in early. To
have a good supply of coleworts for autumn, winter, spring, and returning summer, it is proper to make
three or four sowings in summer and autumn : th a t is, one sowing toward the middle of June, a second
about the middle of July, and a third in the last week of th at month. These crops arc for transplanting
in August September, and October, and wil! afford an ample provision of autumn, winter, and early
spring coleworts, from September till March or April. At this time the plants of these sowings will
mostly s tart for seeding. To succeed these, make another sowing between the th ird and sixth of
^34.58Î’Gfl/Acrmg the cabbage crop. After cutting off the head, never neglect immediately to pull up the
.stalk, and carry it off with all the refuse leaves to the compost heap. This practice is enjoined as well
to prevent the stem from pushing out shoots, and needlessly exhausting the ground, as to promote nea tness
and order. It is necessary, however, to make an exception in favour of the practice of some, who,
instead of removing the roots and stems of the main summer crop, leave them iu the ground deprived of
their injured leaves, and, with the intervals between the rows stirred and perhaps manured, allow them
to stand till spring. Th u s treated, they push out in autumn, and in January or February abound in fi
cabba^^c ^ *____ - - - a . . „ u « f ^ lo «««ii«/! f« f 1,«
spring or
coleworts are gathereu ------------------------------------------- „ . . . - ,
root, which is generally allowed to remain attached to those taken to public markets, as it retains the
sap, and tends to preserve them succulent a longer period than i f they were wounded close to the
3459. Preserving cabbages. Where this is thought necessary, the plants are laid down on their sides,
and the stems covered with earth close to the head, th e outer part of the more exposed side of which
may be sometimes injured, but th e inside remains sound. In Germany, and in the Highlands of Scotland,
cabbages are frequently preserved by burying them, in dry soil, so deeply as to be out of the reach
of frost. The cabbages are placed so far apart as not to touch each other, and the heads are not separated
from th e stems, the entire plant being pulled up, and buried. Where the soil is peaty, cabbages,
and other vegetables, when thus treated, will remain in perfect preservation till the following spring or
Couve Tronchuda, Tranxuda, Portugal, or large-ribbed cabbage, 2?rassica costàta var. Dec.,
Chou vert à larges côtes, Fr., was introduced in 1821 ; and the dwarf variety, 15, known in Portugal by
the name of Murciana, in 1822. As both are too tender to stand the severity of tho Briti.sh winter, the
seeds should be sown in August, and th e plants kept in a frame till spring, and planted out a t the same
time as cucumbers, for an early summer crop ; and the succession must be kept up by spring and summer
sowings. The ribs of the outer and large leaves, when divested of their green parts, and well
boiled, make a good dish, somewhat resembling sea hale. The heart or middle p a rt of the plant is, however,
the best for use ; It is peculiarly delicate, tender, and agreeably flavoured, w ithout any of the coarseness
which often belongs to the cabbage tribe. The dwarf sort is much the earliest ; and when the lower
leaves are taken off for use, it " ' *._îau- . a
not the case with the other :
p r e c is e ly like the summer cabbage, sowing it in the autumn, anc. „
a good stiff soil, and procuring the seed from Portugal, which, he says, may be easily done through any
wine merchant.
3461. To save cabbage seed. The raising of th e seed of the different sorts of cabbage, Neill observes,
aff'ords employment to many persons in various parts of England. It is well known that no plants are
more liable to be spoiled by cross breeds than the cabbage tribe, unless the plants of any particular
variety, when in flower, be kept a t a very considerable distance from any other ; also, in flower, bees are
extremely apt to carry the poilen of the one to the other, and produce confusion in the progeny. Market-
gardeners, and many private individuals, raise seed for their own use. Somc of the handsomest cabbages
of tho different sorts are dug up in autumn, and sunk in the ground to th e head ; early next summer
a flowcr-stem appears, which is followed by abundance of seed. A few of the soundest and healthiest
cabbago-stalks, furnished with sprouts, answer the same end. IVhen th e seed has been well ripened
and dried, it will keep for six or eight years. It is mentioned byBastien, that the seed-growers of
Aubcrvillier.s have learned, by experience, th a t seed gathered from th e middle flower-stem produces
plants which will be fit for use a fortnight earlier than those from the seed of the lateral flower-stems ;
this may deserve the attention of the watchful gardener, and assist him in regulating his successive crops
of the same kind of cabbage.
S u b s e c t . 2. Red Cabbage.— Erassica olerácea vav. /3 r'ubra L . Chou pommé rouge,
Er. ; Roth Kopfkohl, Gcr. ; Rood kool, Dutcli ; Cavolo rosso, Ital. ; aud Berza cola-
rada, Span.
3462. The red or purple cabbage is similar in form to the white, but is of a ininile or
brownish-red colour.
3463. Use. The red cabbage is chiefly used for piclding ; and the dwarf red variety,
Neill observes, “ certainly docs make one of the most beautifnl pickles that can be
presented at table.” Both the dwarf and lai-gc sorts arc sometunes shredded down in
winter, in salads, like red beet-root ; and the Germans prepare saner ki-aiit from all or
any of the irai-ieties.
3464. Subvarieties, There are thi'ee principal vai'ieties of red cabbage, viz. :__
I. The largo red, o r rod D u tc h ; w ith a f 2. The dw a r f re d ; w ith a sm a ll, rou nd , ; 5. Tke J lh e rd e e n r e d -y .iû\ o n en le afv
larRo, firm , ro u n d head, u s u a lly c u lti- firm , d elicate head, less com m on th a u head, c h ie liy fo un d in cottage garden^
•rated IU m arkct-g ard ons. 1 th e othe r. 1 in th e n o rtli o f Scotland.
3465. The propagation, sowing, and culture are in all respects the same as for the
white cabbage ; except that the heads are not used when imperfectly formed, or as coleworts
; but the plants should, in all cases, be allowed to stand till they have formed
close fli-m heads. Soiv in August for a crop to stand the winter, and to come in at
the close of next summer, and thence till the end of autumn. Sow early in spring for
retm'iis in the following winter and spring.
S u b s e c t . 3, Savoij.— Erdssica olerácea var. 7 sabaúda L., B. 0. var. 7 huîlàta Dec.
Chou de Milan, ou pommé frisé, Er. ; Wirsing, or Herzkohl, Ger. ; Savooij hool,
Dutch ; Cappucio, Ital. ; and Berza de Saboyá, Span.
3466. The savoy is distinguished from the other close or hearted cabbages by its
wrinkled leaves ; aud from the Brussels sprouts, by its cabbaging in large full heads.
The latter is considered a subvariety.
3467. Use. The savoy is in use as a table vegetable from November till spring,
unless destroyed by frost, in winch case it is succeeded by the borecoles or winter greens.
These two classes of the cabbage tribe gcneraliy supply the table from November to May.
3468. Subvarieties. These a re—
1. Large green.
2. Chaule p lu s gros, ta r d i f dea Vertus, or
G erm an eavoy; a s u p e rio r ra rio ty .
ve ry d istin c t fro m th e com m on larg e )
green. (Bon Ja rd in ie r, edit. lS 5 o .
p. 20 4.) I
3. YeUow.
4. Ew a rf.
5. Globe.
be used first. The lAondon
.3469. Estimate o f sorts. The green savoy is th e least hardy, and must
market is generally supplied with it through the month ;h of November, and until u
the plants are injured by
frost. _ The dwarf savoy is hardier than the preceding, bearing weli well tlie atti
attack of the first winter frosts.
by which th e delicacy of its flavour is materially improved ; and from its small size it is better adapted
to the tables of private families. Where the whole class is cultivated, this must be considered the second
sort in succession. T h e best plants grow close to th e ground, not exceeding 1 ft. in height. The yellow
savoy, by its hardiness, enables us to continue the use of savoys till raid-winter. It does not yield to
any of the others in goodness, and by many persons it is preferred, being considered as much sweeter
than any other kind. (Uort. Trans., vol. ii. p. 309.)
3470. Propagation-. The savoy is always raised from seed, and for a secd-bed ft. by 8 ft., i oz. of
seed will be sufficient. ^
3471. Soil and situation. This esculent answers best on a light rich so il: poor or exhausted ground
should be manured according to its defects. Allot an open compartment in the open air, that the seedlings
and advancing plants may grow stocky, and not draw up weak and long-stemmed, as they are liable
to do in close situations, or narrow borders, under walls.
3 in. broad, transplant them finally into the most open compartments of ground, where they will be less
annoyed by caterpillars, th a t they may cabbage with large full heads ; planting them a t different times
as ground becomes vacant. Remove the most forward in M ay o r June, for early autumn heading in
August or September. But plant the principal crops in June or July, and from the beginning to the
middle of A ugust; taking all possible advantage of showery weather. In drawing the plants, observe if
any are clubbed or knotty a t the root, and cut off the protuberances close. P la n t in rows those removed
in May, June, or July, 2^ ft., or not less than 2 ft. asunder, by the same distance in th e rows ; others
late planted in August and September, 2 ft. by 18 in. In scarcity of vacant ground, some savoys may
be occasionally planted between wide rows of previous standing crops, such as beans, cauliflowers, and
early cabbage, th a t are sufficiently forward to be gathered off by the time the savoys will want the entire
ground. Before and after plantings made in dry weather, watering would be of essentia) Service. As
the plants of tlie different successions advance, keep them from weeds by occasional broad-hoeing. At
the same time, loosen the surface of the earth, and dra—draw some - -........>about - ■ ■the • stems ■ of - -the - plants ............................
: let this be
done twice 0
r oftener, to forward them in a free enlarging growth. They will gradually heart, fully
cabbaging in September, October, November. December, &c. as they are the crops of the forward or
later sowings, they may be cut for use accordingly, and during the winter. T h e savoys left standing
will continue good till the middle or end of February, when, or in th e course of March, they open and
send up seed-stalks.
3 4 7 4 . To save seed. See CfiiMgc (3461.).
S d b s e c t . 4 . Brussels Sprouts.— "Qrdssica olerdcea, a subvariety of var. 7 sabaúda L.,
ancl of B. o. var. 7 buUdta Dec. Chou de Bmixelles, or á jets, E r .; Sprossen kohl,
G e r.; Spruit kool, Dutcli.
3 4 7 5 . The Brussels sprouts produce an elongated stem, often four feet high, from the
alai of tho leaves of wliich sprout out shoots whicli form small grccii heads like cabbages
3 G 4