THE FIELD AND GARDEN VEGETABLES OF AMERICA
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ce relative to the various methods of propagation and culture, now in general practice, can be readily obtained. But, with regard to the characteristics which distinguish the numerous va
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unds will be required for one acre. _Use._--"The roots are the parts generally used, and are boiled, stewed, and also eaten cold, sliced in vinegar and oil. They enter into mixed salads,
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eeds best; and, as its quality is considered superior, it is now more generally cultivated than the Red. WHITE GLOBE MANGEL WURZEL. A sub-variety of the Yellow and Red Globe, which, in
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part. Skin deep purple, varying to some extent in depth of shade, but generally very dark. Flesh purple at the outer part of the root, and yellow at the centre or heart; fine grained, sug
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when they are three-quarters boiled. The plants are tender, and are generally destroyed early in autumn by frost. The tubers must be taken up before freezing weather, packed in sand, an
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habit of the plant; size, form, and color of the tubers; quality and general excellence; and comparative value for cultivation. They are obtained from seeds; the latter being quite smal
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very dry, mealy, and farinaceous, exceedingly well flavored, and, in general excellence, surpassed by few, if any, of the late varieties. It is also healthy, hardy, and very productive;
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rgest part. The Long Scarlet Radish, with its sub-varieties, is more generally cultivated for market in the Eastern, Middle, and Western States, than any other, or perhaps even more than
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Eng. In this country it has been widely disseminated, and is now more generally cultivated for table use and for stock than any other of the Swede varieties. The plants seldom fail to for
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their growth, and be ready for harvesting. The slips, or sprouts, are generally obtained by setting the tubers in a hot-bed in March or April, and breaking off or separating the sprouts f
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nt, the roots sometimes attain a weight of eight or ten pounds. It is generally cultivated as a field turnip, but is also sown as a garden variety; the roots being of good quality for the
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t are seldom used for reproduction; the cloves, or small bulbs, being generally employed for this purpose. It is used and cultivated as the Common Garlic. * * *
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ed and clouded with green, while the portion produced below ground is generally clear white. Flesh white, fine-grained, sugary, and remarkably mild flavored. It forms its bulb early and
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n eat the heads raw with vinegar, oil, salt, and pepper; but they are generally preferred when boiled. _Varieties._-- DARK-RED SPINED. Bud very small. The variety is remarkable for th
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er like circumstances with the Battersea. The top is greener, and not generally so plump and close; but it is considered finer flavored. Both varieties are, however, held in great estimat
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r inches in length, an inch and a half or two inches in diameter, and generally produced in pairs; flesh tender, crisp, and well flavored. When ripe, the fruit is deep-yellow or yellowish
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ANTALOUPE. _Loud._ A large-fruited, late variety; form variable, but generally round, and flattened at the ends; size large,--ten inches in diameter, eight inches deep, and weighing eigh
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PIE-MELON. California Pie-melon. Plant running,--the foliage and general habit resembling the Common Water-melon, but yet distinguishable by its larger size, more hairy stem, and its
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h Summer Warted Crookneck Squash.] Plant dwarfish or bushy in habit, generally about two feet and a half in height or length; fruit largest at the blossom-end, and tapering gradually to
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inter, if stored in a dry, warm situation. The flesh is sweet, though generally coarse-grained and watery. It is used in soups and stews, and also for pies; but is seldom served like squa
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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,
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ng 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 degener
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ur 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 va
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s, 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. L
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t 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
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any soil or situation. Though it may be propagated from seeds, it is generally increased by a division of the roots, which may be made in spring or autumn. These should be set in rows tw
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ardiest of the species, propagates more readily than Alpine plants in general, and is said to compare favorably in quality with the Mountain Sorrel or Patience Dock. COMMON SORREL. R.
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the roots; but, as it is easily grown from seeds, this method is not generally practised. _Use._--The leaves have a warm, piquant taste, and, when bruised, resemble cucumbers in odor. T
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tively tender, with the flavor of the stalks of Common Celery, though generally less mild and delicate. It is principally valued for its remarkable hardiness and for its keeping propertie
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ower, it does not exceed eighteen inches in height. It deserves more general cultivation, as affording a pleasant addition to the varieties of small salads. The seeds are of a paler col
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frilled, or curled, on the borders; the upper surface of the mid-ribs generally tinged with red. The leaves of the centre are not numerous, and much curled: resting upon those of the exte
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or Imperial Cabbage Lettuce, with white seeds, was at one period more generally cultivated in small gardens than any other variety; and though some of the recently introduced sorts excel
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s; and sometimes produces several distinct heads: these, however, are generally loosely formed, and not of the fine, tender quality of the Paris varieties. OAK-LEAVED COS. Romaine à Fe
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ties. * * * * * RAPE. This plant is generally cultivated for its seeds, like Mustard. It is, however, sometimes grown for salad; the seeds being sown in
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lture._--Any warm, mellow, garden soil is suited to its growth. It is generally propagated by dividing the roots, which may be done either in spring or in autumn. After thoroughly stirrin
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iption of soil or situation. It is sometimes grown from seeds, but is generally propagated by dividing the roots, which increase rapidly, and soon entirely occupy the ground. They are tak
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mber. _Propagation and Culture._--It may be grown from seeds, but is generally propagated by dividing the roots either in the spring or fall, and planting the divisions ten inches apart,
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rom seeds or by dividing the roots; the latter method, however, being generally practised. The young shoots are used in all the forms of Summer Savory. SHRUBBY SAVORY. Saturjea viminea
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sting. They are kidney-shaped, a little flattened, and of large size; generally measuring three-fourths of an inch long, and three-eighths of an inch thick. Twelve hundred and fifty are c
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, barren runners, eighteen inches or two feet in length; but they are generally of short duration, and the variety is treated as other Dwarfs. The pods are small and straight; usually ab
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ted as late in the season as the first week in July, the variety will generally ripen perfectly; and, when cultivated for its green pods, plantings may be made at any time during the mont
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a hundred and twenty-three days. Planted early in June, the pods will generally all ripen; but, if the planting is delayed to the last of the month, the crop will but partially mature, un
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ds, however, are much smaller, and remarkable for their uniform size; generally measuring three inches in length, and about seven-eighths of an inch in width: they are green and wrinkled
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and marbled with black. LARGE LENTIL. _Law._ Flowers small, white, generally two, but sometimes three, on each peduncle; the pods are three-fourths of an inch long, half an inch broad,
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tem about three feet high, which is sometimes branching. The pods are generally produced in pairs, but are also sometimes single, and vary from twelve to sixteen on each plant. They are f
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succeeding joint to the greatest extremity of the plant. The pods are generally single, but frequently in pairs, about three inches and a half long, slightly curved, and terminate abruptl
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. _Cot. Gard._ Plant strong and robust, six to seven feet high; pods generally single, but occasionally in pairs, and from three inches and a half to four inches and a quarter long. They
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onsistence, without imparting color or flavor; and in this form it is generally used. There are three varieties:-- BIFORMED-LEAVED. _Mill._ Plant larger than that of the Oval-leaved;
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than those of the Broad-leaved, and the seed-vessels are smaller. Now generally cultivated because of its greater hardiness. * * * * * SAFFRON. _Law._ Sa
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e engraving, will give an accurate idea of its size, form, color, and general character: "The size rarely much exceeds that of a large walnut. Its form is rounded, sometimes kidney-shaped
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ate of New England. ILLINOIS WHITE. Western White. Similar in its general character to the Illinois Yellow. Kernel rice-white; cob generally white, but sometimes red. KING PHILIP, O
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.] Stem two feet and a half high, sometimes branched at the top, but generally undivided; leaves large, and, as in all varieties, five-lobed; flowers yellow, purple at the centre; pods e
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,--usually an inch and a half in diameter; fruit sometimes erect, but generally drooping. Though one of the largest varieties, the Sweet Spanish is also one of the earliest. The flesh is
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ather, or by mid-winter, it will be ready for market; for which it is generally packed in damp weather, in boxes containing from two to four hundred pounds. A fair average yield per acre
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WHITE TOMATO. Plant similar in habit to the Large Red; fruit large, generally ribbed, often irregular, but sometimes comparatively smooth. Its distinguishing characteristic is its color
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tory, 538. Flander's Hotspur, 529. Flanagan's Early, 545. General Wyndham, 539. Golden Hotspur, 529, 535. Green Prussian, 525. Groom's Superb, 526. Hair's Defi
"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
SOURCES & PROVENANCE
1 listed
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