BRASSICACEOUS PLANTS.
Borecole, or Kale. Broccoli. Brussels Sprouts. Cabbage. Cauliflower.
Colewort. Couve Tronchuda, or Portugal Cabbage. Pak-Chöi. Pe-Tsai, or
Chinese Cabbage. Savoy. Sea-kale.
* * * * *
BORECOLE, OR KALE.
Brassica oleracea sabellica.
The term "Borecole," or "Kale," is applied to a class of plants, of the
Cabbage family, which form neither heads as the common cabbage, nor
eatable flowers like the broccoli and cauliflower. Some of the varieties
attain a height of six or seven feet; but while a few are compact and
symmetrical in their manner of growth, and of good quality for table
use, many are "ill-colored, coarse, rambling-growing, and comparatively
unpalatable and indigestible." Most of the kinds are either annuals or
biennials, and are raised from seeds, which, in size, form, and color,
resemble those of the cabbage.
_Sowing._--The seeds are sown at the time of sowing the seeds of the
cabbage or cauliflower, and in the same manner. Early plants may be
started in a hot-bed, or the seeds may be sown in the open ground in
April or May. In transplanting, treat the plants like young cabbages;
setting them more or less remote, according to the size or habit of the
variety.
Though they are extremely hardy, and will endure quite a low
temperature, they are generally harvested in autumn, before the
closing-up of the ground. If reset in the following spring, they will
furnish an abundance of tender sprouts, which, when cooked, are
superior in flavor and delicacy to the cabbage, and resemble coleworts
or Brussels sprouts.
_Seeds._--"The plants for seed should be selected from those kept over
winter, and in April set rather deeply in a spot well exposed to the
sun, and in a sandy rather than stiff soil. The stems should be
supported, to prevent breakage by the wind."
J. E. Teschemacher gives the following directions for culture and use:--
"Sow, the middle or last of May, a small bed on a moderately rich soil,
but in a well-exposed situation. Strong plants cannot be obtained from
seedlings grown in the shade. When the young plants have six or eight
leaves, prepare a piece of well-manured, open soil, plant the young
seedlings six or eight inches asunder, water well, and shade for a few
days against the hot sun. About a hundred plants are enough for a
family. Towards the latter end of July, or middle of August, they should
be thick, stocky plants, fit for final transplanting to the spots where
they are to remain. They may be planted in the lines from which early
crops of pease have been removed. The ground must be well manured, and
the plants moved singly and carefully, with as much earth attached to
the roots as possible. This last precaution is very necessary in all
summer transplanting, as the only means of enabling the plants to bear
the hot sun. In a garden, they should be well supplied with water for a
few days; but in field-planting, where this is not possible, a moist
time should be chosen. They will not show much signs of growth until the
cool nights prevail: after that, they will grow rapidly. They will not
boil tender or with much flavor until they have been frozen, or have
experienced a temperature of about 28° Fahrenheit.
_Use._--"The tender, upper part alone is eaten. They are often, but not
always, frozen when cut; and, when this is the case, they should be put
into a cool cellar or in cold water until the frost is out of them. It
will take one-half to three-quarters of an hour to boil them tender. Put
them into the boiling water; to which add a lump of soda. This rather
softens them, and causes them to retain their green color. When done,
press the water thoroughly out, chop them up with a knife, put them into
a vessel to evaporate still more of the water, and serve with melted
butter, pepper and salt. In Germany, they frequently boil a few
chestnuts, and chop up with the Kale; between which and the stem and
stalk of the Kale it is difficult to perceive much difference in taste.
The beautiful curled leaves are quite ornamental.
"From one hundred plants, pluckings for the table were made twice a
week, from the middle of November to the middle of January; and these
fresh from the open garden, although the thermometer in the time had
indicated a temperature approaching to zero."--_Hov. Mag._
_Varieties._--The varieties, which are numerous, and in many instances
not well marked or defined, are as follow:--
BUDA KALE, OR BORECOLE. _Thomp._
Russian Kale. Asparagus Kale. Manchester Borecole. Dwarf Feather Kale.
Oak-leaved Kale.
The Buda Kale somewhat resembles the Purple; but the stalk is shorter.
The leaves are purplish, somewhat glaucous, cut and fringed. The variety
is not only hardy and well flavored, but continues to produce sprouts
longer than any other sort. It is sometimes blanched like sea-kale.
CABBAGING KALE, OR BORECOLE. _Thomp._
Imperial Hearting.
This is a new variety, and very much resembles the Dwarf Green Curled in
the nature, color, and general appearance of the leaves: the
heart-leaves, however, fold over each other, somewhat like those of a
cabbage, but, on account of the curls of the margin, not so compactly.
The quality is excellent.
COCK'S-COMB KALE.
Curled Proliferous Kale. Chou frisé prolifère. _Vil._
Stalk about twenty inches high. The leaves differ to a considerable
extent in size, and are of a glaucous-green color. From the upper
surface of the ribs and nerves, and also from other portions of the
leaves, are developed numerous small tufts, or fascicles of leaves,
which, in turn, give rise to other smaller but similar groups. The
foliage thus exhibits a cock's-comb form: whence the name.
The variety is hardy, but more curious than useful.
COW-CABBAGE.
Tree-cabbage. _Thomp._ Cesarean Borecole. Cesarean Cabbage. Chou
Cavalier.
This variety generally grows to the height of about six feet; although
in some places it is reported as attaining a height of twelve feet, and
even upwards. The leaves are large,--measuring from two and a half to
nearly three feet in length,--smooth, or but slightly curled.
It is generally grown for stock; but the young sprouts are tender and
mild-flavored when cooked. Its value for agricultural purposes appears
to have been greatly overrated; for, when tried in this country against
other varieties of cabbages, the produce was not extraordinary.
The plants should be set three feet or three feet and a half apart.
DAUBENTON'S CREEPING BORECOLE.
Chou vivace de Daubenton. _Vil._
Stalk four or five feet in height or length. The leaves are nearly two
feet long, deep green; the leaf-stems are long and flexible. It
sometimes takes root where the stem rests upon the surface of the
ground; and, on this account, has been called perennial.
The variety is hardy, and yields abundantly; though, in this last
respect, it is inferior to the Thousand-headed.
DWARF GREEN CURLED BORECOLE. _Thomp._
Dwarf Curled Kale. Green Scotch Kale. Dwarf Curlies. Chou frisé à Pied
court. _Vil._ Canada Dwarf Curled.
The Dwarf Green Curled is a very hardy but comparatively low-growing
variety; the stems seldom exceeding sixteen or eighteen inches in
height. The leaves are finely curled; and the crowns of the plants, as
well as the young shoots, are tender and delicate, especially after
having been exposed to the action of frost.
The plants may be set eighteen inches apart.
FIELD CABBAGE.
Field Kale for mowing. Chou à Faucher. _Vil._
Leaves sixteen to eighteen inches in length, very dark green, deeply
lobed, or lyrate, and hairy, or hispid, on the nerves and borders. The
leaf-stems are nearly white.
The variety produces small tufts, or collections of leaves, which are
excellent for fodder, and which may be cut several times during the
season. It is sometimes cultivated for stock; but, as a table vegetable,
is of little value.
FLANDERS KALE. _Thomp._
Chou Caulet de Flanders. _Vil._
This is a sub-variety of the Tree-cabbage, from which it is
distinguished by the purplish color of its foliage. Its height is nearly
the same, and the plant has the same general appearance. It is, however,
considered somewhat hardier.
GREEN MARROW-STEM BORECOLE.
Chou Moellier. _Vil._
Stem green, about five feet high, clavate, or club-formed; thickest at
the top, where it measures nearly two inches, and a half in diameter.
This stem, or stalk, is filled with a succulent pith, or marrow, which
is much relished by cattle; and, for this quality, the plant is
sometimes cultivated. The leaves are large, and nearly entire on the
edges; the leaf-stems are thick, short, white, and fleshy.
It is not so hardy as most of the other varieties. The plants should be
grown about three feet apart in one direction, by two feet or two feet
and a half in the opposite.
LANNILIS BORECOLE.
Chou de Lannilis. _Vil._ Lannilis Tree-cabbage.
Stem five feet high, thicker and shorter than that of the Cow or Tree
Cabbage; leaves long, entire on the borders, pale-green, and very thick
and fleshy. The leaf-stems are also thicker and shorter than those of
the last-named varieties.
The stalk is largest towards the top, and has the form of that of the
Marrow-stem. It sometimes approaches so near that variety, as to be
scarcely distinguishable from it.
NEAPOLITAN BORECOLE. _Trans._
Neapolitan Curled Kale. Chou frisé de Naples. _Vil._
The Neapolitan Borecole is remarkable for its peculiar manner of growth,
but is hardly worthy of cultivation as a table vegetable, or even for
stock. The stem is short and thick, and terminates in an oval bulb,
somewhat in the manner of the Kohl Rabi. From all parts of this bulb are
put forth numerous erect, small leaves, finely curled on their edges.
The whole plant does not exceed twenty inches in height. The leaves are
attached to footstalks six or seven inches long. They are obovate,
smooth on the surface, with an extraordinary number of white veins,
nearly covering the whole leaf. The fringed edges are irregularly cut
and finely curled, and so extended as nearly to conceal the other parts
of the leaf. As the plant gets old, it throws out numerous small
branches from the axils of the leaves on the sides of the bulb.
The swollen portion of the stem is of a fleshy, succulent character, and
is used in the manner of Kohl Rabi; between which and the Cabbage it
appears to be intermediate.
PALM KALE.
Palm Borecole. Chou Palmier. _Vil._
Stalk six feet in height, terminating at the top in a cluster of leaves,
which are nearly entire on the borders, blistered on the surface like
those of the Savoys, and which sometimes measure three feet in length by
four or five inches in width.
As grown in France, the plant is remarkable for its fine appearance, and
is considered quite ornamental; though, as an article of food, it is of
little value. In England, it is said to have a tall, rambling habit, and
to be little esteemed.
The plants should be set three feet and a half apart in each direction.
PURPLE BORECOLE.
Red Borecole. Tall Purple Kale. Curled Brown Kale. Chou frisé Rouge
Grand. _Vil._
With the exception of its color, the Purple Borecole much resembles the
Tall Green Curled. As the leaves increase in size, they often change to
green; but the veins still retain their purple hue. When cooked, the
color nearly or quite disappears.
It is remarkably hardy, and is much cultivated in Germany.
RED MARROW-STEM BORECOLE.
Red-stalked Kale.
Stalk purplish-red, four and a half or five feet high, and surmounted by
a cluster of large, fleshy leaves, on short, thick stems. The stalk is
much larger than that of the Green Marrow-stem, and sometimes measures
more than three inches in diameter. It is cultivated in the same manner,
and used for the same purposes, as the last-named variety.
TALL GREEN CURLED. _Thomp._
Tall Scotch Kale. Tall Green Borecole. Tall German Greens. Chou frisé
grand du Nord. _Vil._
This variety, if unmixed, may be known by its bright-green, deeply
lobed, and curled leaves. Its height is two feet and a half and upwards.
Very hardy and productive.
The parts used are the crowns of the plants; and also the tender
side-shoots, which are produced in great abundance. These boil well, and
are sweet and delicate, especially after frost; though the quality is
impaired by protracted, dry, freezing weather.
THOUSAND-HEADED BORECOLE. _Thomp._
Chou branchu du Poitou. _Vil._ Chou à Mille Têtes.
The Thousand-headed Borecole much resembles the Tree or Cow Cabbage, but
is not so tall-growing. It sends out numerous side-shoots from the main
stem, and is perhaps preferable to the last-named sort. It is chiefly
valuable as an agricultural plant, but may occasionally be grown in
gardens on account of its great hardiness; but its flavor is inferior
to all other winter greens.
VARIEGATED BORECOLE. _Thomp._
Variegated Kale. Variegated Canadian Kale. Chou frisé panaché. _Vil._
This is a sub-variety of the Purple Borecole, growing about a foot and a
half high. The leaves vary much in size, and are lobed and finely
curled. They are also beautifully variegated, sometimes with green and
yellowish-white or green and purple, and sometimes with bright-red and
green.
It is frequently grown as an ornamental plant, is occasionally employed
for garnishing, and is sometimes put into bouquets. It is very good
cooked after frost, but is not quite so hardy as the Purple Borecole.
VARIEGATED COCK'S-COMB KALE.
A variety of the Common Cock's-comb Kale, with the leaves more or less
variegated with purple and white. It is not of much value as an
esculent.
WOBURN PERENNIAL KALE. _Thomp._
This is a tall variety of the Purple Borecole, with foliage very finely
divided or fringed. The plant lasts many years, and may be propagated by
cuttings, as it neither flowers readily nor perfects well its seeds. Its
produce is stated to have been more than four times greater than that of
either the Green or Purple Borecole on the same extent of ground. The
weight of produce from ten square yards was a hundred and forty-four
pounds ten ounces; but some of the large kinds of cabbages and savoys
will exceed this considerably, and prove of better quality. The Woburn
Perennial Kale can therefore only be recommended where the climate is
too severe for the more tender kinds of the Cabbage tribe.
* * * * *
BROCCOLI.
Brassica oleracea var.
In its structure and general habit, the Broccoli resembles the
Cauliflower. Between these vegetables the marks of distinction are so
obscurely defined, that some of the white varieties of Broccoli appear
to be identical with the Cauliflower. Botanists divide them as
follows:--
"The Cauliflower has generally a short stalk, and white-ribbed, oblong
leaves. The stem by which the flower is supported unites at the head of
the primary branches into thick, short, irregular bundles, in the form
of a corymb. It appears to be a degeneration of the _Brassica oleracea
costata_, or Portugal Cabbage.
"In the Broccoli, the stalk is more elevated; the leaf-nerves less
prominent; the pedicles, or stems, connected with and supporting the
flower, or head, less thick and close. They are also longer; so that, on
becoming fleshy, they resemble in shape the young shoots of asparagus:
hence the name of 'Asparagoides,' given by ancient botanists to
Broccoli. It seems to be a degeneration of the 'Chou cavalier,' or tall,
open Cabbage.
"Cultivation, by improving the finer kinds of white Broccolis, is
narrowing the distinctive marks: but, although so nearly alike, they
must ever remain really distinct, inasmuch as they derive their origin
from two very distinct types; viz., the Portugal Cabbage and the Tall
Curled Kale. The Cauliflower also originated in the south of Europe, and
the Broccoli in the north of Europe, either in Germany or Britain."
_Seed._--Broccoli-seeds are rarely raised in this country; most of the
supply being received from France or England. In size, form, and color,
they are similar to those of the Cabbage or Cauliflower. An ounce may be
calculated to produce about five thousand plants, although it contains
nearly twice that number of seeds.
_Sowing and Cultivation._--In New England, as well as in the Middle and
Western States, the seeds of the later sorts should be sown in March or
April, in the manner of early cabbages; whilst the earlier varieties may
be sown in the open ground, from the middle to the last of May. If the
sowing be made in the open ground, prepare a small nursery-bed not too
directly exposed to the sun, and sow in shallow drills six or eight
inches apart. The last of June, or as soon as the plants have attained
sufficient size, transplant them into soil that is well enriched, and
has been deeply stirred; setting them at the distance directed for the
variety. If possible, the setting should be performed when the weather
is somewhat dull, for then the plants become sooner established; but, if
planted out in dry weather, they should be immediately and thoroughly
watered. If the plants have been started in a hot-bed, they should be
set out at the time of transplanting cabbages.
The after-culture consists in hoeing frequently to keep the ground loose
and clean, and in earthing up slightly from time to time about the stem.
Some of the early varieties will be fit for use in September; whilst the
later sorts, if properly treated, will supply the table till spring.
The difficulties attending the growing of Broccoli in this country arise
mainly from the extreme heat and dryness of the summer and the intense
cold of the winter. Whatever will tend to counteract these will promote
the growth of the plants, and tend to secure the development of large
and well-formed heads.
"When the heads of White Broccoli are exposed to light, and especially
to the direct influence of the sun, the color is soon changed to a dingy
or yellowish hue. It is, therefore, necessary to guard against this as
much as possible by frequently examining the plants; and, when any
heads are not naturally screened, one or two of the adjoining
side-leaves should be bent over the flower-head to shade it from the
light, and likewise to protect it from the rain. Some kinds are almost
self-protecting; whilst the leaves of others spread, and consequently
require more care in shading."--_Thomp._
_Taking the Crop._--"Broccoli should not be allowed to remain till the
compactness of the head is broken, but should always be cut while the
'curd,' as the flowering mass is termed, is entire, or before bristly,
leafy points make their appearance through it. In trimming the head, a
portion of the stalk is left, and a few of the leaves immediately
surrounding the head; the extremities being cut off a little below the
top of the latter."--_Thomp._
_Preservation._--"They are sometimes preserved during winter as follows:
Immediately previous to the setting-in of hard frost in autumn, take up
the plants on a dry day, with the roots entire, and turn their tops
downwards for a few hours, to drain off any water that may be lodged
between the leaves. Then make choice of a ridge of dry earth, in a
well-sheltered, warm exposure, and plant them down to their heads
therein, close to one another; having previously taken off a few of the
lower, loose leaves. Immediately erect over them a low, temporary shed,
of any kind that will keep them perfectly free from wet, and which can
be opened to admit the air in mild, dry weather. In very severe freezing
seasons, an extra covering of straw, or other description of dry litter,
should be applied over and around the shed; but this should be removed
on the recurrence of moderate weather."
They will keep well in a light, dry cellar, if set in earth as far as
the lower leaves.
_Seeds._--The seeds of Broccoli are not distinguishable from those of
the Cauliflower. They, however, rarely ripen well in this country, and
seedsmen are generally supplied from abroad.
_Use._--The heads, or flowers, are cooked and served in all the forms of
the Cauliflower.
_Varieties._--These are exceedingly numerous; although the distinctions,
in many instances, are neither permanent nor well defined.
In 1861-62, a hundred and three nominally distinct sorts were
experimentally cultivated at the Chiswick Gardens, near London, Eng.,
under the direction of Robert Hogg, Esq. In reporting the result, he
says, "It is quite evident that the varieties of Broccoli, as now grown,
are in a state of great confusion. The old varieties, such as Grange's
and the Old Early White, have entirely disappeared, or lost their
original character; whilst the distinctive names of Early White and Late
White seem now to be possessed of no value, as, in some cases, the one
is used for the other, and _vice versâ_."
The kinds catalogued by seedsmen, and recommended for cultivation, are
the following; viz.:--
AMBLER'S EARLY WHITE. _R. Hogg._
Similar to Mitchinson's Penzance, but easily distinguished by its winged
leaves; those of the last named being interrupted. It is remarkably
hardy, and produces a large, creamy-white head, very uniform in size.
CHAPPELL'S LARGE CREAM-COLORED.
Chappell's New Cream-colored.
A very large and fine sort, earlier than the Portsmouth; flower
cream-yellow. Sow in the open ground in May, and transplant three feet
apart in each direction.
DANISH, OR LATE GREEN.
_Late Danish. Siberian._
The leaves of this variety are long, narrow, and much undulated; the
leaf-stems are tinged with purple; the heads are of medium size,
compact, exposed, and of a greenish color. It is one of the latest and
hardiest of all varieties.
DWARF BROWN CLOSE-HEADED. _Trans._
This variety resembles the Sulphur-colored; from which it probably
originated. It is, however, earlier, and differs in the form, as well as
in the color, of the flower. The leaves are small, not much waved,
dark-green, with white veins: they grow erect, and afford no protection
to the head. Most of the crowns are green at first; but they soon change
to large, handsome, brown heads.
The plants should be set two feet apart in each direction.
EARLY PURPLE. _Trans._
Early Purple Sprouting.
An excellent kind, of a deep-purple color. When the variety is unmixed,
it is close-headed at first; afterwards it branches, but is liable to be
too much branched, and to become green. The plant is from two to three
feet high, and a strong grower; the leaves are comparatively short,
spreading, and of a purplish-green color; the head is quite open from
the leaves. Small leaves are sometimes intermixed with the head, and the
plant produces sprouts of flowers from the alæ of the leaves.
It succeeds best in rich soil, and the plants should be set three feet
apart.
EARLY SPROUTING. _M'Int._
Asparagus Broccoli. North's Early Purple. Italian Sprouting. Early
Branching.
A strong-growing, hardy sort, from two to three feet high. The leaves
are spreading, much indented, and of a purplish-green color. The flower
is close-headed, and, in the genuine variety, of a rich purple on its
first appearance. It is, however, liable to lose its color, and to
become greenish; and sometimes produces numerous small, green leaves,
intermixed with the flower, particularly if grown in soil too rich.
The variety is extensively grown by the market-gardeners in the vicinity
of London.
ELLETSON'S GIGANTIC LATE WHITE.
Elletson's Mammoth.
One of the largest and latest of the white broccolis. Leaves spreading;
stem short.
FINE EARLY WHITE. _Thomp._
Early White. Devonshire White. Autumn White.
Plant tall, with erect, dark-green, nearly entire leaves. The heads are
very white and close.
This variety, in common with a few others, is sometimes cut in
considerable quantities by market-gardeners previous to heavy frost, and
preserved in cellars for the supply of the market.
FROGMORE PROTECTING. _Hov. Mag._
Head pure white, scarcely distinguishable from the finest cauliflower;
size large,--when well formed, measuring from seven to nine inches in
diameter.
A recently introduced sort, promising to be one of the best. The plants
are extremely hardy and vigorous, and rarely fail to develop a large and
fine head, having a rich, curdy appearance, and, as before observed,
similar to a well-grown cauliflower. It is of dwarf growth; and the
outer leaves, closing over the large head of flowers, protect it from
the action of severe weather.
GILLESPIE'S BROCCOLI. _Thomp._
A fine, white, early autumn variety, much grown about Edinburgh.
GRANGE'S EARLY CAULIFLOWER BROCCOLI. _M'Int._
Grange's Early White. Hopwood's Early White. Marshall's Early White.
Bath White. Invisible.
This is an old variety, and, when pure, still stands in high estimation;
having a head nearly as large and as white as a cauliflower. The
leaf-stems are long and naked; the leaves are somewhat ovate, lobed at
the base, very slightly waved, and, incurving a little over the flower,
defend it from frost and wet. It is not a large grower; and, being
upright in habit, may be grown at two feet distant.
Hardy, and well deserving of cultivation. The London market-gardeners
cultivate four varieties, of which this is the principal.
GREEN CAPE. _Thomp._
Autumnal Cape. Maher's Hardy Cape.
Leaves long and narrow; the veins and midribs green; the head is
greenish, and generally covered by the leaves.
This variety and the Purple Cape often become intermixed, and are liable
to degenerate. They are, however, quite distinct, and, when pure, very
beautiful.
GREEN CLOSE-HEADED WINTER. _Trans._
Late Green. Siberian. Dwarf Roman.
This new and excellent Broccoli is apparently a seedling from the Green
Cape. The plants are dwarf; the leaves are large and numerous, with
white veins. The flower grows exposed, is not of large size, and
resembles that of the Green Cape. Its season immediately follows that of
the last-named variety.
HAMMOND'S WHITE CAPE.
An excellent, pure white variety, obtained in England by cultivation and
selection.
KENT'S LATE WHITE.. _R. Hogg._
A remarkably hardy, dwarf-growing variety, with very dark-green foliage.
Bouquet white, of good size, and well protected.
KIDDERMINSTER. _R. Hogg._
Head large and handsome, of pure whiteness, and much exposed. It is
evidently a form of "Willcove," and has, undoubtedly, emanated from that
variety; but it is somewhat earlier.
KNIGHT'S PROTECTING. _R. Hogg._ _M'Int._
Early Gem. The Gem. Lake's Gem. Waterloo Late White. Dilliston's Late
White. Hampton Court. Invisible Late White.
When pure, this variety is of a dwarfish habit of growth, with long,
pointed, and winged leaves, which have a spiral twist about the head,
and turn in closely over it, so as effectually to protect it from the
effect of frost, and preserve it of a fine white color.
It is remarkably hardy; and as the plants are of small size, with
comparatively large heads, a great product is realized from a small
piece of ground.
LATE DWARF PURPLE.
Dwarf Swedish. Italian Purple. Dwarf Danish.
This is the latest purple Broccoli. The plants seldom rise above a foot
in height. The flower, at first, shows small and green; but soon
enlarges, and changes to a close, conical, purple head. The leaves are
short and small, dark-green, with white veins, much sinuated, deeply
indented, and form a regular radius round the flower. The whole plant
presents a singular and beautiful appearance.
MILLER'S LATE WHITE. _Thomp._
Miller's Dwarf.
This is an old variety; but is considered by some to be the best late
sort, if it can be obtained true. Hardy. Transplant two feet apart.
MITCHELL'S NE PLUS ULTRA. _Thomp._
Hardy, and of dwarf habit; leaves smooth, glaucous, protecting the head,
which is cream-colored, large, and compact. Transplant two feet apart.
MITCHINSON'S PENZANCE. _R. Hogg._
Early White Cornish. Mitchinson's Early White.
One of the best of the Spring Whites. The leaves are much waved on the
margin, and enclose large and fine heads, which are nearly of a pure
white color. Very hardy.
PORTSMOUTH. _Thomp._
Cream-colored. Southampton. Maher's New Dwarf.
Leaves large, broad, with white veins, spreading; although the central
ones partially cover the flower, or head, which is buff, or
cream-colored. It is a hardy sort; and the flower, which is produced
near the ground, is said to exceed in size that of any other variety.
The plants should be set three feet apart.
PURPLE CAPE. _Trans._
Early Purple Cape. Purple Silesian. Howden's Superb Purple. Grange's
Early Cape. Blue Cape.
This has a close, compact head, of a purple color, and, in favorable
seasons, comes as large as a cauliflower. The plants grow from a foot to
a foot and a half in height, with short, erect, concave leaves,
regularly surrounding the head. The veins and midribs are stained with
purple. The head is exposed to view in growing; and, as it enlarges,
the projecting parts of the flower show a greenish-white mixed with the
purple color. When boiled, the whole flower becomes green.
Excellent for general culture, as it is not only one of the finest
varieties for the table, but the plants form their heads much more
generally than many other kinds. It is the earliest of the purple
broccolis.
The seed should not be sown before the middle or last of May, and the
plants will require a space of two feet and a half in each direction.
SNOW'S SUPERB WHITE WINTER. _Thomp._
Gill's Yarmouth White.
This variety is of dwarfish habit. The leaves are broad, with short
stems; the heads are large, white, very compact, well protected by the
incurved leaves, and equal in quality to those of the Cauliflower. By
many it is considered superior to Grange's Early Cauliflower Broccoli.
SNOW'S SPRING WHITE OR CAULIFLOWER BROCCOLI. _Trans._
Naples White. Early White. Adam's Early White. Neapolitan White.
Imperial Early White. Grange's Cauliflower. Covent-Garden Market.
Plant about two feet high, robust, and a strong grower. The leaves are
large, thick-veined, flat, and narrow; and generally compress the head,
so as to render it invisible when ready for cutting, and thus protect it
from rain and the effects of frost. Head large, perfectly white.
SULPHUR OR BRIMSTONE BROCCOLI. _Trans._
Late Brimstone. Fine Late Sulphur. Edinburgh Sulphur.
Leaves with long stems; heads large, compact, somewhat conical,
sulphur-colored, sometimes tinged with purple. Hardy.
WALCHEREN BROCCOLI. _M'Int._
Comparatively new, and so closely resembling a cauliflower as to be
scarcely distinguishable from it. The leaves, however, are more curled,
and its constitution is of a hardier nature, enduring the cold, and also
withstanding heat and drought better. Much esteemed in England, where,
by successive sowings, it is brought to the table at every season of the
year.
WARD'S SUPERB. _R. Hogg._
This is a form of Knight's Protecting, but is from two to three weeks
later. It is of a dwarfish habit of growth, closely protected by the
spirally compressed leaves, with a good-sized and perfectly white head.
One of the best of the late White Broccolis.
WHITE CAPE. _Thomp._
Heads of medium size, white, and compact.
WILLCOVE. _R. Hogg._
Late Willcove.
The true Willcove is a variety perfectly distinct from every other of
its season. The heads are very large, firm, even, and fine, and of a
pure whiteness. They are fully exposed, and not protected by the leaves
as most other broccolis are. On this account, the variety is more liable
to be injured by the weather than any other late sort; and therefore, in
severe seasons, it must be regarded as deficient in hardiness.
"It derives its name from a small village near Devonport, Eng.; where it
originated, and where the Broccoli is said to be grown in great
perfection."
* * * * *
BRUSSELS SPROUTS.
Thousand-headed Cabbage. Brassica oleracea var.
[Illustration: Brussels Sprouts.]
In its general character, this vegetable is not unlike some of the
varieties of Kale or Borecole. Its stem is from a foot to four feet in
height, and from an inch and a half to upwards of two inches in
diameter. It is remarkable for the production of numerous small axillary
heads, or sprouts, which are arranged somewhat in a spiral manner, and
which are often so closely set together as entirely to cover the sides
of the stem. "These small heads are firm and compact like little
cabbages, or rather like hearted savoys in miniature. A small head,
resembling an open savoy, surmounts the stem of the plant, and maintains
a circulation of sap to the extremity. Most of the original side-leaves
drop off as these small buds, or heads, enlarge."--_Thomp._
_Culture._--The plant is always raised from seeds, which, in size, form,
or color, are scarcely distinguishable from the seeds of the Common
Cabbage. These should be sown at the time and in the manner of the
Cabbage, either in hot-beds in March or April, or in the open ground in
April or May. When three or four inches high, transplant two feet apart
in each direction, and cultivate as directed for cabbages and
cauliflowers. In September, the early plantings will be fit for
gathering; whilst the later plants will afford a succession that will
supply the table during the winter. For the latter purpose, they should
be harvested before severe freezing weather, and preserved in the cellar
as cauliflowers and broccolis. They are quite hardy, easily grown,
thrive well in New England or in the Middle States, and deserve more
general cultivation.
_To raise Seeds._--In the autumn, select two or three of the finest
plants; keep them in the cellar, or out of the reach of frost, during
winter; and in the spring set them in the open ground, two feet apart,
and as far as possible from all flowering plants of the Cabbage family.
Cut off the top shoot, and save the branches of pods that proceed from
the finest of the small heads on the sides of the main stem.
_Use._--The small heads are boiled and served in the manner of cabbages.
They are also often used in the form of the cauliflower, boiled until
soft, then drained, and afterwards stewed with milk, cream, or butter.
_Varieties._--Two varieties are enumerated by gardeners and seedsmen;
viz.:--
DWARF BRUSSELS SPROUTS.
A low-growing sort, usually from eighteen inches to two feet in height.
It differs from the following variety principally in size, though it is
somewhat earlier. The dwarf stems are said to produce heads which are
more tender and succulent when cooked than those obtained from taller
plants.
TALL OR GIANT BRUSSELS SPROUTS.
Stem nearly four feet in height; plant healthy and vigorous, producing
the small heads peculiar to its class in great abundance. It is somewhat
hardier than the foregoing variety; and, on account of its greater
length of stalk, much more productive.
There is, however, very little permanency to these sorts. Much of the
seed found in the market will not only produce plants corresponding with
both of the varieties described, but also numerous intermediate kinds.
* * * * *
THE CABBAGE.
Brassica oleracea capitata.
The Cabbage is a biennial plant; and, though comparatively
hardy,--growing at all seasons unprotected in England,--will not
withstand the winters of the Northern States in the open ground.
When fully developed, it is from four to five feet in height. The
flowers are cruciform, generally yellow, but sometimes white or
yellowish-white. The seeds, which ripen in July and August of the second
year, are round, reddish-brown or blackish-brown, and retain their
vitality five years. About ten thousand are contained in an ounce.
_Soil and Situation._--"Though not particularly nice as to soil or
situation, cabbages do best when grown in well-manured ground. In such
soil, they are generally earlier than when raised in cold and stiff
ground. But manure need not be profusely applied, if the ground is
naturally of a fertile and open kind; for the flavor is generally better
in such soil than where a great quantity of fertilizer is used."
_Propagation._--All of the varieties are propagated from seed sown
annually. For early use, a sowing may be made in a hot-bed in February
or March; and, for winter use, the seed may be sown in a nursery-bed in
the open ground in May or June. When five or six inches high, transplant
to the distance directed in the description of the variety. In the
hot-bed or nursery-bed, the plants should not be allowed to stand too
thickly together, as this causes them to draw up weak and feeble.
_To raise Seed._--At the time of harvesting, select a few of the most
compact and best-formed heads possessing the characters of the pure
variety; and, in the following April, set the plants entire, three feet
apart in each direction. As they progress in growth, remove all of the
side-shoots, and encourage the main sprout, that will push up through
the centre of the head. Seeds from the side-shoots, as well as those
produced from decapitated stems, are of little value. No cabbage-seed is
really reliable that is not obtained from firm and symmetrical heads;
and seed thus cultivated for a few successive seasons will produce
plants, ninety per cent of which will yield well-formed and good-sized
cabbages.
American-grown seed is generally considered superior to that of foreign
growth; and, when it can be obtained from a reliable seedsman or
seeds-grower, the purchaser should not be induced by the difference in
price to select the nominally cheaper, as there are few vegetables with
which the character of the seed is of greater importance.
_Varieties._--The varieties are numerous, and the distinction, in many
instances, well-defined and permanent. Between some of the sorts,
however, the variations are slight, and comparatively unimportant.
ATKINS'S MATCHLESS. _M'Int._
This is a variety of the Early York: the head, however, is smaller and
more conical, and the leaves are more wrinkled,--somewhat similar to
those of the Savoys. It is of tender texture and delicate flavor; and,
with the exception of its smaller size, is considered equal, if not
superior, to the last-named variety.
It is comparatively a recent sort, and seems to be desirable rather for
its precocity and excellent quality than for its size or productiveness.
Transplant to rows fifteen inches apart, and twelve inches asunder in
the rows.
BARNES'S EARLY.
Barnes's Early Dwarf.
This variety, in respect to season, size, form, and general habit, seems
to be intermediate between, or a hybrid from, the York and Ox-heart.
Head ovate, rather compact; texture fine and tender; flavor mild and
good.
Set in rows two feet apart, and eighteen inches apart in the rows.
BERGEN DRUMHEAD.
Large Bergen. Great American. Quintal. _Vil._ Large German Drumhead.
Head remarkably large, round, flattened at the top, compact; the leaves
are of a peculiar, glaucous-green color, of thick texture, firm, and
rather erect; the nerves large and prominent; the outer leaves of the
head are usually revoluted on the borders; the loose leaves are
numerous, and rarely rise above a level with the summit of the head; the
stalk is short.
The Bergen Drumhead is one of the largest and latest of all the
cabbages; and, when not fully perfected before being harvested, has the
reputation, if reset in earth in the cellar, of heading, and increasing
in size, during winter. It is a popular market sort; and,
notwithstanding its extraordinary proportions, is tender, well flavored,
and of more than average quality for family use. The plants should be
set three feet apart.
CHAMPION OF AMERICA.
One of the largest of the recently introduced sorts; the whole plant
sometimes attaining a weight of forty pounds and upwards. Head very
large, flattened, somewhat resembling the Drumheads; outer leaves very
few, succulent, and tender; stalk short; quality tender, mild, and well
flavored. As a market variety, it has few, if any, superiors. It heads
with great uniformity, and bears transportation well; but its large size
is objectionable when required for the use of families numbering but few
members.
EARLY BATTERSEA. _Thomp._
Dwarf Battersea. Early Dwarf Battersea.
The type of the Early Battersea is very old. When fully grown, the four
outside or lower leaves are about sixteen inches in diameter; and, when
taken off and spread out, their general outline is nearly circular. The
stem is dwarfish, and the leaf-stalks come out quite close to each
other; so that scarcely any portion of the stem is to be seen between
them. The whole cabbage measures about three feet in circumference. The
heart is shortly conical, with a broad base; near which it is about two
feet in circumference, when divested of the outside leaves. The ribs
boil tender.
It is one of the best sorts for the general crop of early cabbages; is
not liable to crack; and, when cut close to the stem, often puts forth a
number of fresh heads, of fair size and good quality.
EARLY CORNISH.
Penton. Paignton. Pentonville.
This is an intermediate sort, both in respect to size and season; and is
said to derive its name from a village in Devonshire, Eng., where it has
been cultivated for ages. The head is of full medium size, somewhat
conical in form, and moderately firm and solid. The outside leaves are
rather numerous, long, and of a pale or yellowish green color. Its
texture is fine and tender, and its flavor mild and agreeable. It is
three or four weeks later than the Early York.
If reset in spring, this variety, like the Yanack, will send out from
the stalk abundant tender sprouts, which will supply the table with the
best of coleworts, or greens, for several weeks of the early part of the
season.
The plants are somewhat leafy and spreading, and require full the
average space. The rows should be two and a half or three feet apart,
and the distance between the plants in the rows full two feet.
EARLY DRUMHEAD.
This is an intermediate variety, about the size of the Early York, and a
little later. The head is round, flattened a little at the top, firm and
well formed, tender in texture, and well flavored.
It is a good sort for the garden, as it heads well, occupies but little
space in cultivation, and comes to the table immediately after the
earlier sorts.
The plants should be set in rows two feet apart, and eighteen inches
apart in the rows.
EARLY DUTCH TWIST. _M'Int._
An excellent cabbage of the smallest size. It is very early and
delicate, and may be planted almost as close together as a crop of
cabbage-lettuce.
The first sowing should be made early; afterwards, sowings should be
made at intervals of two or three weeks, which will secure for the table
a constant supply of fresh and tender heads from July till winter.
EARLY HOPE.
A rather small, solid, oval-headed, early sort, nearly of the season of
the Early York. Its color is bright-green, and its leaves rather erect
and firm. In quality, it is not unlike the Small Early Ox-heart, and
requires the same space in cultivation.
The variety is comparatively new; and, though found on the catalogues of
seedsmen, is little disseminated.
EARLY LOW DUTCH.
Early Dutch Drumhead.
This well-known and standard variety has a round, medium-sized, solid
head, sometimes tinted with brown at its top. The outside and loose
leaves are few in number, large, rounded, clasping, blistered, and of a
glaucous-green color; the ribs and nerves are small; the stalk is thick
and short. It is rather early, tender, and of good quality; heads well;
and is one of the best sorts for growing in a small garden for early
table use. The plants should be allowed a space of two feet and a half
between the rows, and nearly two feet in the rows.
EARLY NONPAREIL.
Head of medium size, bright-green, rather ovoid or egg-shaped, solid;
the leaves are generally erect, roundish, concave, and of thick, firm
texture; the stalk is comparatively short, and the spare leaves few in
number; flavor mild and pleasant. By some, it is considered the best of
the intermediate varieties.
In many respects, it resembles the Small Ox-heart.
EARLY SUGAR-LOAF.
The color of this variety, and the form of its head, distinguish it from
all others. The plant, when well developed, has an appearance not unlike
some of the varieties of Cos lettuces; the head being round and full at
the top, and tapering thence to the base, forming a tolerably regular,
inverted cone. The leaves are erect, of a peculiar ashy or bluish-green
hue, spoon-shaped, and clasp or cove over and around the head in the
manner of a hood or cowl.
Though an early cabbage, it is thought to be more affected by heat than
most of the early varieties; and is also said to lose some of its
qualities, if kept late in the season. Head of medium size, seldom
compactly formed; and, when cut and cooked in its greatest perfection,
tender and well flavored.
Transplant in rows two feet apart, and from eighteen to twenty-four
inches apart in the rows.
EARLY WAKEFIELD.
Head of medium size, generally somewhat conical, but sometimes nearly
round, compact; leaves very glaucous; stalk small.
A fine, early variety, heading readily. As the plants occupy but little
space, it is recommended as a desirable sort for early marketing.
EARLY YORK.
According to Rogers, the Early York Cabbage was introduced into England
from Flanders, more than a hundred years ago, by a private soldier named
Telford, who was there many years in the reign of Queen Anne. On his
return to England, he settled as a seedsman in Yorkshire: whence the
name and celebrity of the variety.
In this country, it is one of the oldest, most familiar, and, as an
early market sort, one of the most popular, of all the kinds now
cultivated. The head is of rather less than medium size, roundish-ovoid,
close, and well-formed, of a deep or ash-green color, tender, and well
flavored. The loose leaves are few in number, often revoluted on the
border, and comparatively smooth on the surface; nerves greenish-white.
The plants of the true variety have short stalks, occupy but little
space, and seldom fail to produce a well-formed, and, for an early sort,
a good-sized head. They require a distance of about eighteen inches
between the rows, and fifteen or eighteen inches in the row.
Its earliness and its unfailing productiveness make it a favorite with
market-gardeners; and it still retains its long-established popularity,
notwithstanding the introduction of numerous new sorts, represented as
being as early, equally prolific, and surpassing it in general
excellence.
EAST HAM.
From East Ham, in Essex, Eng. It is not a large, but a fine, early sort,
not unlike the Ox-heart. The head is of an oval form, compact, and
rather regular; the leaves are firm in texture, sometimes reflexed, or
curved backward, but generally erect and concave; nerves pale
greenish-white; stem very short. It is mild and delicate, and a
desirable early variety.
In setting the plants, allow two feet and a half between the rows, and
two feet between the plants in the rows.
GREEN GLAZED.
American Green Glazed.
Head large, rather loose and open; the leaves are numerous, large,
rounded, waved on the borders, and slightly blistered on the surface;
stalk comparatively long. Its texture is coarse and hard, and the
variety really possesses little merit; though it is somewhat extensively
grown in warm latitudes, where it appears to be less liable to the
attacks of the cabbage-worm than any other sort.
A distinguishing characteristic of this cabbage is its deep,
shining-green color; the plants being readily known from their peculiar,
varnished, or glossy appearance.
LARGE LATE DRUMHEAD.
American Drumhead.
Head very large, round, sometimes flattened a little at the top, close
and firm; the loose leaves are numerous, broad, round, and full,
clasping, blistered, and of a sea-green color; the ribs and nerves are
of medium size, and comparatively succulent and tender; stem short. The
variety is hardy, seldom fails to form a head, keeps well, and is of
good quality.
In cultivation, it requires more than the average space, as the plants
have a spreading habit of growth. The rows should not be less than three
feet apart; and two feet and a half should be allowed between the plants
in the rows.
There are many varieties of this cabbage, introduced by different
cultivators and seedsmen under various names, differing slightly, in
some unimportant particulars, from the foregoing description, and also
differing somewhat from each other, "but agreeing in being large,
rounded, cabbaging uniformly, having a short stem, keeping well, and in
being tender and good flavored."
LARGE YORK.
This is a larger cabbage than the Early York; which variety it somewhat
resembles. The head, however, is broader in proportion to its depth, and
more firm and solid; the leaves not connected with the head are more
erect, of a firmer texture, not quite so smooth and polished, and the
surface slightly bullated, or blistered. It also has a shorter stalk,
and is two or three weeks later.
The Large York seems to be intermediate between the Early York and the
Large Late Drumheads, as well in respect to form and general character
as to its season of maturity. It is recommended as being less affected
by heat than many other kinds, and, for this reason, well adapted for
cultivation in warm climates. It seldom fails in forming its head, and
is tender and well flavored.
LARGE OX-HEART.
Large French Ox-heart.
This is a French variety, of the same form and general character as the
Small Ox-heart, but of larger size. The stalk is short; the head firm
and close, and of a light-green color; the spare leaves are few in
number, generally erect, and concave. It is a week or ten days later
than the Small Ox-heart, forms its head readily, and is tender and well
flavored. One of the best of the intermediate sorts.
The plants should be set two feet apart in each direction.
MARBLEHEAD MAMMOTH DRUMHEAD. _J. J. H. Gregory._
One of the largest of the Cabbage family, produced from the Mason, or
Stone-mason, by Mr. Alley, and introduced by Mr. J. J. H. Gregory, of
Marblehead, Mass.
Heads not uniform in shape,--some being nearly flat, while others are
almost hemispherical; size very large, varying from fifteen to twenty
inches in diameter,--although specimens have been grown of the
extraordinary dimensions of twenty-four inches. In good soil, and with
proper culture, the variety is represented as attaining an average
weight of thirty pounds. Quality tender and sweet.
Cultivate in rows four feet apart, and allow four feet between the
plants in the rows. For early use, start in a hot-bed; for winter, sow
in the open ground from the first to the middle of May. Sixty tons of
this variety have been raised from a single acre.
MASON. _J. J. H. Gregory._
The Mason Cabbage, in shape, is nearly hemispherical; the head standing
well out from among the leaves, growing on a small and short stalk.
Under good cultivation, the heads will average about nine inches in
diameter and seven inches in depth. It is characterized for its
sweetness, and for its reliability for forming a solid head. It is also
an excellent variety for cultivation in extreme Northern latitudes,
where, from the shortness of the season, or in those sections of the
South, where, from excessive heat, plants rarely cabbage well. Under
good cultivation, nearly every plant will set a marketable head.
Originated by Mr. John Mason, of Marblehead, Mass.
POMERANIAN.
This variety is of comparatively recent introduction. The head, which is
of medium size, has the form of an elongated cone, and is very regular
and symmetrical. It is quite solid, of a pale or yellowish green color,
tender and well flavored, and remarkable for the peculiar manner in
which the leaves are collected, and twisted to a point, at its top. The
loose, exterior leaves are numerous, large, and broad; stalk rather
high.
It is not early, but rather an intermediate variety, and excellent
either as an autumnal or winter cabbage. As it heads promptly and almost
invariably, and, besides, is of remarkable solidity, it makes a
profitable market cabbage; keeping well, and bearing transportation with
very little injury.
PREMIUM FLAT DUTCH.
Large Flat Dutch.
Head large, bluish-green, round, solid, broad and flat on the top, and
often tinted with red or brown. The exterior leaves are few in number,
roundish, broad and large, clasping, blistered on the surface,
bluish-green in the early part of the season, and tinged with purple
towards the time of harvesting; stalk short.
It is one of the largest of the cabbages, rather late, good for autumn
use, and one of the best for winter or late keeping, as it not only
remains sound, but retains its freshness and flavor till late in spring.
The heads open white and crisp, and, when cooked, are tender and well
flavored. It requires a good soil, and should be set in rows not less
than three feet apart, and not nearer together than thirty inches in the
rows. As a variety for the winter market, the Premium Flat Dutch has no
superior. It is also one of the best sorts for extensive culture, as it
is remarkably hardy, and seldom fails in forming a good head. An acre of
land, well set and cultivated, will yield about four thousand heads.
ST. DENIS. _Vil._
Head of large size, round, a little flattened, solid; the exterior
leaves are numerous, glaucous-green, clasping at their base, and often
reflexed at the ends; the ribs and nerves are large and prominent; stem
long.
This variety is of good quality, seldom fails to form a head, and yields
a large crop in proportion to the quantity of land it occupies. The
plants should be set two feet and a half apart in each direction.
SHILLING'S QUEEN.
A half-early variety, intermediate in form and size between the York and
Ox-heart. As a "second early," it is one of the best. It compares
favorably with the Early Nonpareil, and is tender, mild, and delicate.
Transplant in rows two feet and a half apart, and eighteen inches apart
in the rows.
SMALL OX-HEART.
Coeur de Boeuf petit, of the French. _Vil._
Head below medium size, ovate or egg-shaped, obtuse, broad at the base,
compact. The leaves are of the same bright green as those of the York
Cabbage, round, of firm texture, sometimes revolute, but generally
erect, and concave; the nerves are white, more numerous and less
delicate than those of the last-named variety; the stalk is short, and
the leaves not composing the head few in number.
The Ox-heart cabbages--with respect to character, and period of
maturity--are intermediate between the Yorks and Drumheads; more nearly,
however, resembling the former than the latter. The Small Ox-heart is
about ten days later than the Early York.
As not only the heads, but the full-grown plants, of this variety are of
small size, they may be grown in rows two feet apart, and sixteen inches
apart in the rows.
STONE-MASON. _J. J. H. Gregory._
An improved variety of the Mason, originated by Mr. John Stone, jun., of
Marblehead, Mass. Head larger than that of the original, varying in size
from ten to fourteen inches in diameter, according to the strength of
the soil and the cultivation given it. The form of the head is flatter
than that of the Mason, and but little, if any, inferior to it in
solidity. Stem very short and small. Under good culture, the heads,
exclusive of the outer foliage, will weigh about nine pounds. Quality
exceedingly sweet, tender, and rich. A profitable variety for market
purposes; the gross returns per acre, in the vicinity of Boston, Mass.,
often reaching from two hundred dollars to three hundred and fifty.
The Mason, Stone-mason, and the Marblehead Mammoth, severally originated
from a package of seeds received from England, under the name of the
"Scotch Drumhead," by Mr. John M. Ives, of Salem, Mass.
SUTTON'S DWARF COMB. _M'Int._
This is one of the earliest of all the cabbages. It is small and
dwarfish in its habit, hearts well early in the season, and will afford
a good supply of delicate sprouts throughout a large part of the summer.
The plants require a space of only twelve inches between the rows, and
the same distance between the plants in the rows.
The seed of this variety, in common with other dwarfish and early sorts,
should be sown more frequently than the larger growing kinds, so as to
keep up a succession of young and delicate heads, much after the manner
of sowing lettuce.
VANACK. _Lind._
This variety was introduced into England from Holland, more than a
century ago, by a wealthy Dutch farmer of the name of Vanack. Though
often found upon the catalogues of our seedsmen, it has not been
extensively grown in this country, and perhaps is really but little
known.
Head somewhat irregular in shape, broad at the base, and terminating in
rather a sharp point; color palish-green, the ribs and nerves of the
leaves paler. The exterior leaves are large, spreading, deep-green, and
strongly veined.
It is tender in texture, sweet and delicate in flavor, cabbages early
and uniformly, and, when kept through the winter and reset in spring,
pushes abundant and fine sprouts, forming excellent early coleworts, or
greens. Lindley pronounces its quality inferior to none of the best
cabbages. Transplant to rows two feet and a half apart, and two feet
apart in the rows.
VAUGIRARD CABBAGE. _Thomp._
Chou de Vaugirard. _Vil._
A large, late, but coarse, French variety. The head is generally round;
leaves deep-green,--those of the outside having the veins sometimes
tinged with red.
The plants should be set three feet apart in each direction.
WAITE'S NEW DWARF. _Hov. Mag._
Heads small, but solid and uniform in shape. It has little of the
coarseness common to the larger varieties, and the flavor is superior.
One of the finest early cabbages, and one of the best sorts for the
market. It occupies but little space compared with some of the older
kinds, and a large number of plants may be grown upon a small piece of
ground.
WINNIGSTADT.
Pointed Head.
This is a German variety, somewhat similar to the Ox-heart, but more
regularly conical. Head broad at the base, and tapering symmetrically to
a point, solid, and of the size of the Ox-heart; leaves of the head pale
or yellowish green, with large nerves and ribs; the exterior leaves are
large, short, and rounded, smooth, and of firm texture; the stalk is
short.
It is an intermediate sort, immediately following the Early York. A
large proportion of the plants will form good heads; and as these are
not only of remarkable solidity, but retain their freshness well during
winter, it is a good variety for marketing, though rather hard, and
somewhat deficient in the qualities that constitute a good
table-cabbage.
It requires a space of about eighteen inches by two feet.
_Red Varieties._--These are comparatively few in number, and generally
used as salad or for pickling. When cooked, they are considered less
mild and tender than the common varieties, besides retaining a portion
of their color; which, by many, is considered an objection.
EARLY DWARF RED.
Early Blood Red. Small Red.
Head nearly round, generally of a deep-red or dark-purple color. The
leaves on the outside of the plant are not numerous, rather rigid or
stiff, green, much washed or clouded with red; stalk short.
It is about ten days earlier than the Large Red Dutch, and is quite
variable in form and color.
The seed should be sown early; and, when transplanted, the rows should
be about two feet apart, and the plants eighteen inches in the rows.
The variety is seldom served at the table, cooked in the manner of other
sorts; for, when boiled, it has a dark and unattractive appearance. It
is almost invariably shredded, and with the addition of vinegar,
olive-oil, mustard, or other seasoning, served as a salad.
LARGE RED DUTCH.
The most familiar as well as the most popular of the red varieties. The
head is rather large, round, hard, and solid; the leaves composing-the
head are of an intense purplish-red; the outer leaves are numerous, red,
with some intermixture or shades of green, firm in texture, and often
petioled at the union with the stalk of the plant, which is of medium
height.
On account of its dark color when cooked, it is seldom used in the
manner of the common cabbages. It is chiefly used for pickling, or,
like the other red sorts, cut in shreds, and served as a salad; though
any solid, well-blanched, small-ribbed, white-headed sort will answer
for the same purpose, and perhaps prove equally tender and palatable.
The Large Red Dutch is one of the latest of cabbages, and should receive
the advantage of nearly the entire season. Make the sowing, if in the
open ground, as soon as the soil is in good working condition, and
transplant or thin to rows two and a half or three feet apart, and two
feet apart in the rows.
The heads may be kept fresh and sound until May.
SUPERFINE BLACK. _Thomp._
Small, like the Utrecht Red, but of a still deeper color. When pickled,
however, the dark coloring matter is greatly discharged, so that the
substance is left paler than that of others originally not so dark. It
is, therefore, not so good for pickling as other sorts which retain
their color and brightness.
UTRECHT RED. _Thomp._
Chou noirâtre d'Utrecht.
A small but very fine dark-red cabbage.
* * * * *
THE CAULIFLOWER.
Brassica oleracea var.
The Cauliflower, like the Broccoli, is strictly an annual plant; as it
blossoms and perfects its seed the year in which it is sown. When fully
grown or in flower, it is about four feet in height, and in character
and general appearance is similar to the Cabbage or Broccoli at a like
stage of growth. The seeds resemble those of the Cabbage in size, form,
and color; although not generally so uniformly plump and fair. From ten
to twelve thousand are contained in an ounce, and they retain their
germinative properties five years.
_Soil._--"Much of the delicacy and excellence of the Cauliflower depends
on the quickness of its growth: therefore, to promote this, the soil
cannot be too highly enriched or too deeply cultivated; and, as all the
tribe thrive best in new soil, the deeper the ground is dug, and the
more new or rested matter that is turned up for the roots, the better."
_Sowing and Culture._--The seed may be sown in a hot-bed in March, at
the same time and in the same manner as early cabbages, and the plants
set in the open ground late in May; or the seed may be sown in the open
air in April or the beginning of May, in a common nursery-bed, in
shallow drills six or eight inches apart; and, when sufficiently grown,
the plants may be set where they are to remain. They need not all be
transplanted at one time; nor is it important when, except that, as soon
as they are large enough, the first opportunity should be improved for
beginning the setting.
"Cauliflowers, after transplanting, require no particular skill during
summer, and not much labor. The soil, however, must be kept free from
weeds, and stirred with the hoe from time to time. As the plants
increase in size, a little earth should be drawn about their roots from
the middle of the row; and, in continued dry weather, an application of
liquid manure will be very beneficial."
The leaves are sometimes gathered, and tied loosely over the tops of the
heads, to facilitate the blanching.
_Taking the Crop._--Cauliflowers raised by open culture will generally
come to the table in October. Such as have not fully perfected their
heads, may, just as the ground is closing, be taken up by their roots,
and suspended, with the top downward, in a light cellar, or other place
secure from frost; by which process, the heads will increase in size,
and be suitable for use the last of December or first of January.
"Cauliflowers are ready for cutting when the heads have attained a good
size, and while they are close, firm, and white. They may even be cut
before they have attained their full size; but it is always advisable to
cut them before the heads begin to open, as the flavor is at this stage
much more delicate and agreeable. In taking the crop, the stalks should
be cut immediately under the lowest leaves, and the upper parts of these
should be cut away near the flower-head.
"It is not size that constitutes a good Cauliflower, but its fine,
white, or creamy color, its compactness, and what is technically called
its 'curdy' appearance, from its resemblance to the curd of milk in its
preparation for cheese. When the flower begins to open, or when it is of
a frosty or wart-like appearance, it is less esteemed. In the summer
season, it should not be cut long before using."
_Use._--"The heads, or flowers, are considered one of the greatest of
vegetable delicacies, when served up at the table either plain boiled,
to be eaten with meat, like other Brassicæ, or dressed with white sauce,
after the French manner. It is much used as a pickle, either by itself,
or as forming an ingredient in what is called 'mixed pickles.' It may
also be preserved a considerable time when pickled in the manner of
'sour-krout.' It also forms an excellent addition to vegetable
soups."--_M'Int._
_Preservation during Winter._--The best way to preserve them during
winter is to take them up late in the fall, with as much earth as
possible about their roots, and reset them in earth, in a light, dry
cellar, or in any other light and dry location secure from frost.
_Varieties._--These are comparatively few in number; the distinctions,
in many instances, being quite unimportant. In the color, foliage,
general habit, and even in the quality, of the entire list, there is
great similarity.
EARLY LONDON CAULIFLOWER.
London Particular. Fitch's Early London.
Stem tall; leaves of medium size. It has a fine, white, compact "curd,"
as the unexpanded head is termed; and is the sort grown in the vicinity
of London for the early crop. It is comparatively hardy, and succeeds
well when grown in this country. The plants should be set two feet and a
half apart.
EARLY PARIS CAULIFLOWER.
Head rather large, white, and compact; leaves large; stalk short. An
early sort. In France, it is sown in June, and the heads come to table
in autumn.
ERFURT'S EARLY CAULIFLOWER.
Erfurt's Extra Early.
Leaves large, long, waved, and serrated on the borders; stalk of medium
height; head large,--measuring from seven to ten inches in
diameter,--close, and compact.
From the experience of a single season, this variety promises to be one
of the best for cultivation in this country. Specimens exhibited under
this name, before the Massachusetts Horticultural Society, measured
fully ten inches in diameter; the surface being very close, and the
heads possessing the peculiar white, curdy character so rarely attained
in the climate of the United States. The plants seldom fail to form a
good-sized and symmetrical head, or flower.
LARGE ASIATIC CAULIFLOWER. _Thomp._
Originally from Holland. It is a fine, large, white, compact variety,
taller and later than the Early London Cauliflower; it has also larger
leaves. If sown at the same time, it will afford a succession.
LE NORMAND. _R. Hogg._
Plant about fifteen inches high, with winged leaves, which are broad,
and taper abruptly towards the base. They are toothed and waved on the
margin, and expose a head which is about nine inches in diameter, and of
a creamy color.
It is earlier than the Walcheren, and is readily distinguished from it
by the waved and toothed margin of the foliage.
MITCHELL'S HARDY EARLY CAULIFLOWER.
A new variety. Bouquet not large, but handsome and compact. It is so
firm, that it remains an unusual length of time without running to seed
or becoming pithy. A desirable sort for private gardens and for forcing.
STADTHOLD. _Vil._
A new variety, introduced from Holland. Flower fine white, and of large
size. Not early.
WAITE'S ALMA CAULIFLOWER.
A new variety, represented as being of large size, and firm; surpassing
in excellence the Walcheren.
WALCHEREN CAULIFLOWER. _Thomp._
Early Leyden. Legge's Walcheren Broccoli.
This has been cultivated as a Broccoli for more than ten years; though
originally introduced by the London Horticultural Society, under the
name of Early Leyden Cauliflower. Stem comparatively short; leaves
broad, less pointed and more undulated than those of the Cauliflower
usually are. The difference in constitution is, however, important; as
it not only resists the cold in winter, but the drought in summer, much
better than other cauliflowers. In hot, dry summers, when scarcely a
head of these could be obtained, the Walcheren Cauliflower, planted
under similar circumstances, formed beautiful heads,--large, white,
firm, and of uniform closeness.
WELLINGTON CAULIFLOWER.
Messrs. Henderson and Son describe this Cauliflower as the finest kind
in cultivation; pure white; size of the head over two feet; in growth,
very dwarfish,--the stem not more than two or three inches from the
soil. It is one of the hardiest varieties known, and is said to
withstand the extreme variations of the climate of the United States. An
excellent sort for early planting and for forcing.
* * * * *
COLEWORT, OR COLLARDS. _Loud._
Collet.
The Colewort, strictly speaking, is a plant distinct from the other
varieties of Cabbage. It is of small habit, and attains sufficient size
for use in a few weeks. It is eatable from the time it has four or six
leaves until it has a hard heart. Loudon says the original Colewort
seems to be lost, and is now succeeded by what are called "Cabbage
Coleworts." These are cabbage-plants in their young state; and, when
cooked, are quite as tender and good as the true Colewort. In growing
these, all that is necessary is to sow the seed of almost any variety of
the common green cabbages in drills a foot apart, and half an inch deep.
For a succession, sowings may be made, at intervals of two weeks, from
the last of April to the last of August. In the Southern States, the
sowings might be continued through the winter.
When cultivated for sale, simply allow them to stand till there is
enough to be worth bunching and eating. They are boiled and served at
table as greens.
ROSETTE COLEWORT.
A small but remarkably neat variety; the whole plant, when well grown,
measuring twelve inches in diameter, and having the form of a rose not
completely expanded,--the head corresponding to the bud still remaining
at the heart, or centre; stalk small and short. The plants may be grown
twelve inches asunder.
* * * * *
COUVE TRONCHUDA, OR PORTUGAL CABBAGE. _Trans._
Portugal Borecole. Large-ribbed Borecole. Trauxuda Kale.
Though a species of Cabbage, the Couve Tronchuda is quite distinct from
the common head varieties. The stalk is short and thick; the outer
leaves are large, roundish, of a dark bluish-green, wrinkled on the
surface, and slightly undulated on the borders; the mid-rib of the leaf
is large, thick, nearly white, and branches into veins of the same
color; the plant forms a loose, open head, and, when full grown, is
nearly two feet high.
_Culture._--It should be planted and treated like the Common Cabbage.
The seeds may be sown early in frames, and the plants afterwards set in
the open ground; or the sowing may be made in the open ground in May.
The plants require two feet and a half between the rows, and two feet
between the plants in the rows. The seeds, in size, form, and color,
resemble those of the Cabbage, and will keep five years. One-fourth of
an ounce will produce about a thousand plants.
_To raise Seed._--In the autumn, before severe weather, remove two or
three plants entire to the cellar; and, in April following, reset them
about two feet apart. Cut off the lower and smaller side-sprouts as they
may appear, and allow only the strong, central shoot to grow. The seeds
will ripen in August.
_Use._--Different parts of the Couve Tronchuda are applicable to
culinary purposes. The ribs of the outer and larger leaves, when boiled,
somewhat resemble sea-kale in texture and flavor. The heart, or middle
of the plant, is, however, the best for use. It is peculiarly delicate,
and agreeably flavored, without any of the coarseness which is so often
found in plants of the Cabbage tribe.
DWARF COUVE TRONCHUDA. _Trans._
Murcianâ. Dwarf Portugal Cabbage. Dwarf Trauxuda Kale.
Much earlier and smaller throughout than the Common Couve Tronchuda.
Stem from fifteen to eighteen inches high. The leaves are of medium
size, rounded, smooth, and collected at the centre of the plant into a
loose heart, or head. When the lower leaves are taken off for use, the
plant, unlike the former variety, throws out numerous sprouts, or
shoots, from the base of the stem, which make excellent coleworts, or
greens. It is, however, wanting in hardiness; and appears to be better
adapted for early use than for late keeping.
_Soil and Cultivation._--Both of the varieties require a well-manured
soil. The seeds of the Dwarf Couve Tronchuda may be sown early in
frames, and the plants afterwards set in the open ground; or the sowing
may be made, in May or June, where the plants are to remain. They should
be two feet apart in each direction.
FRINGED TRONCHUDA.
Stem short; leaf-stems thicker and larger than those of the Common Couve
Tronchuda, but not so fleshy and succulent. The leaves expand towards
their extremities into a spatulate form, the edges being regularly lobed
and curled. They are of a glaucous or bluish green color, and form a
sort of loose heart, or head, at the centre of the plant. Its only
superiority over the common varieties consists in its more hardy
character.
The Fringed Tronchuda is, however, very succulent, and of good quality;
and is cultivated to some extent in France, particularly in the vicinity
of Paris.
WHITE-RIBBED TRONCHUDA.
White-ribbed Avilès Cabbage. White-ribbed Portugal Cabbage. Chou à Côtes
blanches d'Avilès.
This variety nearly resembles the Dwarf Portugal Cabbage, or Dwarf Couve
Tronchuda, if it is not identical. It has white ribs, and forms a close
heart.
It should be planted, and in all respects treated, as the Dwarf Portugal
Cabbage.
* * * * *
PAK-CHÖI. _Vil._
Chinese Cabbage. Brassica sp.
An annual plant, introduced from China. The root-leaves are oval,
regular, very smooth, deep-green, with long, naked, fleshy, white stems,
somewhat similar to those of the Swiss Chards, or Leaf-beets.
When in blossom, the plant measures about four feet in height, and the
stem is smooth and branching. The flowers are yellow; the seeds are
small, round, blackish-brown, and, in their general appearance, resemble
those of the Turnip or Cabbage. An ounce contains about ten thousand
seeds, and they will keep five years.
_Sowing and Cultivation._--The seed should be sown in April or May, and
the plants may be grown in hills or drills. They are usually sown in
rows, and thinned to twelve inches apart.
_Use._--The leaves are eaten boiled, like cabbage; but they are much
more tender, and of a more agreeable flavor.
* * * * *
PE-TSAI.
Chinese Cabbage. Brassica chinensis.
The Pe-Tsai, like the Pak-Chöi, is an annual plant, originally from
China. The leaves are of an oval form, rounded at the ends, somewhat
blistered on the surface; and, at the centre, are collected together
into a long and rather compact tuft, or head. The plant, when well grown
and ready for use, has somewhat the appearance of a head of Cos Lettuce,
and will weigh six or seven pounds; though, in its native country, it is
said to reach a weight of upwards of twenty pounds.
Towards the end of the summer, the flower-stalk shoots from the centre
of the head to the height of three feet, producing long and pointed
leaves, and terminating in loose spikes of yellow flowers. The seeds are
small, round, brownish-black, and resemble those of the Common Cabbage.
They retain their vitality five years. An ounce contains eight thousand
seeds.
_Cultivation._--Sow in April or May, and thin or transplant to rows
eighteen inches apart, and a foot apart in the rows.
_Use._--It is used like the Common Cabbage, and is sweet, mild-flavored,
and easy of digestion. The young plants are also boiled like coleworts
or spinach.
* * * * *
SAVOY.
Savoy Cabbage. Brassica oleracea, var. bullata. _Dec._
This class of cabbages derives its popular name from Savoy, a small
district adjoining Italy, where the variety originated, and from whence
it was introduced into England and France more than a hundred and fifty
years ago. The Savoys are distinguished from the common head or
close-hearted cabbages by their peculiar, wrinkled, or blistered leaves.
According to Decandole, this peculiarity is caused by the fact, that the
pulp, or thin portion of the leaf, is developed more rapidly than the
ribs and nerves.
Besides the distinction in the structure of the leaves, the Savoys, when
compared with the common cabbages, are slower in their development, and
have more open or less compactly formed heads. In texture and flavor,
they are thought to approach some of the broccolis or cauliflowers;
having, generally, little of the peculiar musky odor and taste common to
some of the coarser and larger varieties of cabbages.
None of the family are hardier or more easily cultivated than the
Savoys; and though they will not quite survive the winter in the open
ground, so far from being injured by cold and frosty weather, a certain
degree of frost is considered necessary for the complete perfection of
their texture and flavor.
_Soil._--They succeed best in strong, mellow loam, liberally enriched
with well-digested compost.
_Sowing._--The first sowing may be made early in a hot-bed, and the
plants set in the open ground in May, or as soon as the weather will
admit. Subsequent sowings may be made in drills, in the open ground, in
May, or early in June. When the seedlings are five or six inches high,
thin or transplant to about three feet apart.
_Harvesting._--During the autumn, take the heads directly from the
garden, whenever they are required for the table; but they should all be
taken in before the ground is deeply frozen, or covered with snow. No
other treatment will be required during the winter than such as is
usually given to the Common Cabbage.
_To raise Seed._--In April, select a few well-formed, good-sized heads,
as near types of the variety as possible; and set them entire, about two
feet apart. If small shoots start from the side of the stalk, they
should be removed; as only the sprout that comes from the centre of the
head produces seed that is really valuable. All varieties rapidly
deteriorate, if grown from seeds produced by side-shoots, or suckers.
The seeds, when ripe, in form, size, and color, are not distinguishable
from those of the Common Cabbage. An ounce contains ten thousand seeds,
which will generally produce about three thousand plants.
_Varieties._--
DRUMHEAD SAVOY.
Cape Savoy.
Head large, round, compact, yellowish at the centre, and a little
flattened, in the form of some of the common Drumhead cabbages, which it
nearly approaches in size. The exterior leaves of the plant are round
and concave, clasping, sea-green or bluish-green, rise above a level
with the top of the head, and are more finely and less distinctly
fretted or blistered on the surface than the leaves of the Green Globe.
Stalk of medium length.
The Drumhead Savoy seldom fails to heart well, affords a good quantity
of produce, is hardy, and, when brought to the table, is of very tender
substance, and finely flavored. It is considered one of the best of the
large kinds; and, wherever cultivated, has become a standard sort. It
keeps well during winter, and retains its freshness late into the
spring.
As it requires nearly all of the season for its complete development,
the seed should be sown comparatively early.
Transplant to rows at least three feet apart, and allow nearly the same
distance between the plants in the row.
EARLY DWARF SAVOY.
Early Green Savoy.
Head small, flattened, firm, and close; leaves rather numerous, but not
large, deep-green, finely but distinctly blistered, broad and rounded at
the top, and tapering towards the stalk or stem of the plant, which is
short. It is not quite so early as the Ulm Savoy; but it hearts readily,
is tender and of good quality, and a desirable sort for early use.
It requires a space of about twenty inches in each direction.
EARLY FLAT GREEN CURLED SAVOY. _Thomp._
A middle-sized, very dwarf, and flat-headed variety; color deep-green;
quality tender and good.
The plants should be set fifteen or eighteen inches asunder.
EARLY LONG YELLOW SAVOY.
Chou de Milan Doré a Tète Longue. _Vil._
Similar to the Golden Savoy, and, like it, an early sort. It has,
however, a longer head, and does not heart so firmly. In flavor and
texture, as well as in its peculiar color, there is little difference
between the varieties.
Cultivate in rows eighteen inches apart, and fifteen or eighteen inches
apart in the rows.
EARLY ULM SAVOY.
New Ulm Savoy. Earliest Ulm Savoy. _M'Int._
A dwarfish, early sort. Head small, round, solid; leaves rather small,
thick, fleshy, and somewhat rigid, of a fine, deep-green, with numerous
prominent blister-like elevations. The loose leaves are remarkably few
in number; nearly all of the leaves of the plant contributing to the
formation of the head.
It very quickly forms a heart, which, though not of large size, is of
excellent quality. It is, however, too small a sort for market purposes;
but, for private gardens, would, no doubt, be an acquisition. In the
London Horticultural Society's garden, it proved the earliest variety in
cultivation.
Being one of the smallest of the Savoys, it requires but a small space
for its cultivation. If fifteen inches between the rows, and about the
same distance in the rows, be allowed, the plants will have ample room
for their full development.
FEATHER-STEM SAVOY. _M'Int._
This curious and useful variety has been in existence for several years,
and is said to be a cross between the Savoy and the Brussels Sprouts. It
is what may be called a sprouting Savoy; producing numerous shoots, or
sprouts, along the stem.
A sowing should be made the last of April, and another from the middle
to the 20th of May, and the plants set out as soon as they are of
suitable size, in the usual manner of Savoys and other winter greens.
GOLDEN SAVOY.
Early Yellow Savoy. _M'Int._
A middle-sized, roundish, rather loose-headed variety; changing during
the winter to a clear, bright yellow. The exterior leaves, at the time
of harvesting, are erect, clasping, of a pale-green color, and coarsely
but not prominently blistered on the surface; stalk short.
The Golden Savoy comes to the table early, hearts readily, is of very
tender substance when cooked, and of excellent quality; though its
peculiar color is objectionable to many.
It requires a space of about eighteen inches between the rows, and
fifteen to eighteen inches between the plants in the rows.
GREEN GLOBE SAVOY.
Green Curled Savoy. Large Green Savoy.
One of the best and one of the most familiar of the Savoys; having been
long in cultivation, and become a standard sort. The head is of medium
size, round, bluish or sea green on the outside, yellow towards the
centre, and loosely formed. The interior leaves are fleshy and
succulent, with large and prominent midribs,--the exterior leaves are
round and large, of a glaucous or sea green color, and, in common with
those of the head, thickly and distinctly blistered in the peculiar
manner of the Savoys; stalk of medium height.
The variety possesses all the qualities of its class: the texture is
fine, and the flavor mild and excellent. On account of its remarkably
fleshy and tender character, the inner loose leaves about the head will
be found good for the table, and to possess a flavor nearly as fine as
the more central parts of the plant.
It is remarkably hardy, and attains its greatest perfection only late in
the season, or under the influence of cool or frosty weather. As the
plants develop much less rapidly than those of the Common Cabbage, the
seed should be sown early. Transplant in rows two and a half or three
feet apart, and allow a space of two feet and a half between the plants
in the rows.
LONG-HEADED SAVOY. _Vil._
Chou Milan à Tète Longue.
A comparatively small variety, with an oval, long, yellowish-green, but
very compact head; leaves erect, inclining to bluish-green, long and
narrow, revoluted on the borders, and finely fretted or blistered on the
surface; stem rather high.
It is hardy and of excellent quality, but yields less than many other
sorts. It is, however, a good kind for gardens of limited size, as it
occupies little space, and cabbages well. The plants may be set eighteen
inches apart in one direction by about fifteen inches in the opposite.
MARCELIN SAVOY. _Thomp._
A new sort, allied to the Early Ulm, but growing somewhat larger. Though
not so early, it is next to it in point of earliness; and, if both sorts
are sown at the same time, the Marcelin will form a succession. It is a
low grower; the leaves are dark-green, finely wrinkled and curled; the
head is round, compact, and of excellent quality. When cut above the
lower course of leaves, about four small heads, almost equal in delicacy
to Brussels Sprouts, are generally formed. This sort is exceedingly
hardy; and, on the whole, must be considered a valuable acquisition.
The plants should be set eighteen inches by twelve inches apart.
TOUR'S SAVOY.
Dwarf Green Curled Savoy. _M'Int._ Pancalier de Tourraine. _Vil._
Head small, loose, and irregular; leaves numerous, bright-green, rigid,
concave or spoon-shaped; the nerves and ribs large, and the entire
surface thickly and finely covered with the blister-like swellings
peculiar to the Savoys.
It has some resemblance to the Early Dwarf Savoy; but is larger, less
compact, and slower in its development.
A useful, hardy, smallish sort, adapted to small gardens; requiring only
eighteen or twenty inches' space each way. Excellent for use before it
becomes fully cabbaged.
YELLOW CURLED SAVOY. _Thomp._
Large Late Yellow Savoy. White Savoy.
Dwarf, middle-sized, round; leaves pale-green at first, but quite yellow
in winter; the heart is not so compact as some, but of tender quality,
and by many preferred, as it is much sweeter than the other kinds. It is
later and hardier than the Yellow Savoys, before described.
* * * * *
SEA-KALE.
Crambe maritima.
Sea-kale is a native of the southern shores of Great Britain, and is
also abundant on the seacoasts of the south of Europe. There is but one
species cultivated, and this is perennial and perfectly hardy. The
leaves are large, thick, oval or roundish, sometimes lobed on the
borders, smooth, and of a peculiar bluish-green color; the stalk, when
the plant is in flower, is solid and branching, and measures about four
feet in height; the flowers, which are produced in groups, or clusters,
are white, and have an odor very similar to that of honey. The seed is
enclosed in a yellowish-brown shell, or pod, which, externally and
internally, resembles a pit, or cobble, of the common cherry. About six
hundred seeds, or pods, are contained in an ounce; and they retain their
germinative powers three years. "They are large and light, and, when
sold in the market, are often old, or imperfectly formed; but their
quality is easily ascertained by cutting them through the middle: if
sound, they will be found plump and solid." They are usually sown
without being broken.
_Preparation of the Ground, and Sowing._--The ground should be trenched
to the depth of from a foot to two feet, according to the depth of the
soil, and well enriched throughout. The seeds may be sown in April,
where the plants are to remain; or they may be sown at the same season
in a nursery-bed, and transplanted the following spring. They should be
set or planted out in rows three feet apart, and eighteen inches apart
in the rows.
_Culture._--"After the piece is set, let the plants be kept very clean.
The earth should be occasionally stirred, when the rains have run the
surface together; and, when the plants come up, let them have their own
way the first season. As the plants will blossom the second season if
let alone, and the bearing of seed has a tendency to weaken every thing,
take off the flower-buds as soon as they appear, and not allow the
plants to seed. When the leaves begin to decay in autumn, clear them all
off, and dig a complete trench between the rows, and earth up the
ridges: that is, all the soil you take out must be laid on the plants,
so as to pile or bank up eight inches above the crowns of the roots,
thus forming a flat-topped bank a foot across; widening a little
downwards, so that the edges shall not break away. In doing this, the
piece is formed into alternate furrows and ridges; the plants being
under the centre of the ridges.
"As the weather gets warm in the spring, these banks should be watered;
and, when the surface is broken by the rising plant, remove the earth,
and cut off the white shoots close to their base: for these shoots form
the eatable portion; and, being blanched under ground, they are tender
and white, and from six to eight inches long. The shoots should be cut
as soon as they reach the surface; because, if the shoot comes through,
the top gets purple, and the plants become strong-flavored. As all of
the shoots will not appear at once, the bed should be looked over
frequently, and a shoot cut whenever it has broken the surface of the
soil; for, if not taken early, it soon becomes nearly worthless. In the
process of cutting the shoots, the earth becomes gradually removed; and
the tops of the plants, coming to the surface again, put forth other
shoots, which must be allowed to grow the remainder of the summer, only
taking off the blossom-shoots as before. When, at the fall of the year,
the leaves turn yellow, and decay, earth up again, after clearing the
plants of their bad leaves and removing every weed. Before earthing up,
fork the surface a little, just to break it up, that the earth may
better take hold, and form a regular mass."--_Glenny._
_Pot-forcing and Blanching._--"The ground, once planted, is as good for
pot-forcing as for any thing; except that, for pot-forcing, it is usual
to plant three plants in a triangle, about nine inches apart. The plants
are cleared when the leaves decay, and the ground is kept level instead
of being earthed up. Pots and covers (called 'sea-kale pots') are placed
over the plants, or patches of plants, and the cover (which goes on and
off at pleasure) put on. These pots are of various sizes; usually from
ten to fourteen inches in diameter, and from a foot to twenty inches in
height. If proper sea-kale pots cannot be procured, large-sized
flower-pots will answer as substitutes; the pots being put over the
plants as they are wanted, generally a few at a time, so as to keep up a
succession. Dung is placed all over them; or, if no dung can be had,
leaves are used: and they ferment and give out heat as genial, but not
so violent, nor do they command so much influence, as the dung. Some may
be placed on in February, and some in March. The dung is removed from
the top to admit of seeing if the plant is started; and, by timely
examination, it is easily seen when the plant is ready for use. The
shoots are as white, when thus treated, as when grown by the other
method, because of the total darkness that prevails while they are
covered; but there is more air in the empty pots than there possibly
could be in the solid earth, and it is considered that the vegetable is
not so tender in consequence. However, the greater bulk of Sea-kale is
so produced."--_Glenny._
_Taking the Crop._--"The blanched sprouts should be cut when they are
from three to six inches in length, and while stiff, crisp, and compact.
They should not be left till they are drawn up so as to bend, or hang
down. The soil or other material used for excluding the light should be
carefully removed, so as to expose the stem of the sprout; and the
latter should be cut just below the base of the petioles or leaf-stem,
and just enough to keep these attached."--_Thomp._
The Sea-kale season continues about six weeks. "Cutting too much will
finally destroy the plants. With one good cutting the cultivator should
be satisfied, and should avoid the practice of covering and cutting a
second time. The proper way is to cut the large, fine shoots, and leave
the smaller ones that come afterwards to grow stronger during the
summer."
_Use._--"The young shoots and stalks, when from the length of three to
nine inches, are the parts used. These, however, unless blanched, are no
better than the coarser kinds of Borecole; but, when blanched, they
become exceedingly delicate, and are much prized. The ribs of the
leaves, even after they are nearly fully developed, are sometimes used;
being peeled and eaten as asparagus. In either state, they are tied up
in small bundles, boiled, and served as cauliflowers."--_M'Int._
_To obtain Seed._--"Select some strong plants, and allow them to take
their natural growth, without cutting off their crowns, or blanching.
When the seed is ripe, collect the pods, dry them, and put them into
open canvas-bags. The seeds keep best in the pods."--_Thomp._