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 s.p.a.ce, 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 s.p.a.ce, 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 surpa.s.sing it in general excellence.

EAST HAM.

From East Ham, in Ess.e.x, 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 coa.r.s.e and hard, and the variety really possesses little merit; though it is somewhat extensively grown in warm lat.i.tudes, 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 s.p.a.ce, 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, Ma.s.s.

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 lat.i.tudes, 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, Ma.s.s.

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.