THE FIELD AND GARDEN VEGETABLES OF AMERICA TEXT

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.