Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/40

 Red Dutch.—This sort is esteemed principally as a choice pickle, and is sometimes sliced in salad. In its raw state it is of middle size, heart-shaped, heading very hard, and the whole of a red, purplish color. The darker the color, and the more thick and fleshy the leaves, without any white in the ribs and veins, the more valuable. It is in perfection from October till Christmas.

All these sorts of Cabbage are biennial, being raised from seed and attaining perfection the first year; and in the second shooting up the stalk, to flower and seed, after which they wholly perish.

.—On the approach of Winter bury the roots and stems with a part of the Cabbage, slantingly, in the ground, and in severe weather cover the heads lightly with straw. When Spring comes uncover them, and, as the stems grow, tie them up to prevent their being destroyed by the wind. The seed will ripen in June or July. Clean it, and put away in a dry place for use. If two varieties of the Brassica tribe are saved for seed in the same year, they should be in the extreme parts of the garden, or they will undoubtedly mix and degenerate.

.—Fortunately the Cabbage can be cultivated by the most simple and easy means. It grows in most soils and produces its beneficial heads nine months in the year. The ground must be rich, or made so by a good coat of manure, as they have strong tapering roots. Digging or plowing deep is very essential. Indeed, this is too much neglected in the culture of all culinary crops.

To produce a constant succession of Cabbages, three principal sowings are necessary. For the early Spring and Summer crops, sow the seeds of the York, Nonpareil, Battersea and Vanack from the 12th to the 25th of September; each sort separately, on a bed of light, rich earth. Sow moderately