THE FIELD AND GARDEN VEGETABLES OF AMERICA TEXT

"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