Page:The family kitchen gardener - containing plain and accurate descriptions of all the different species and varieties of culinary vegetables (IA familykitchengar56buis).pdf/70

 Brown Dutch.—Two kinds, the White and the Yellow Seeded; the latter the best; both very hardy: resists the severity of the Winter without any protection.

Early Cabbage or White Butter, a very early sort; does excellent for forcing on hotbeds; the leaves of a pale green; the heads white.

Royal Cabbage, a large, dark green variety; two weeks later then the former. There are two kinds of it—the White and the Black Seeded, the latter prefered. It does very well for a Summer salad, while the early Cabbage goes to seed without heading.

Drumhead is a very fine, large variety, does well in Summer, and forms a noble plant for a dish.

Green Hammersmith is a very hardy variety, heads well, and matures early.

Victoria is a new Cabbage Lettuce, that promises well, having large heads of a white, crispy nature. It appears to withstand the heat. We have only grown it one season.

White Silesia, though not so delicate in flavor as some of the former, yet is very acceptable in the heat of July, when nearly every other variety fails. It is early, hearts well, and very crisp.

Large Indian. This appears to be the only variety we have that is perfect through the whole heat of Summer; in fact, it requires heat to make it eatable, for in May and June it is much too coarse for the table, along with the other fine sorts.

The following are Cos Lettuces, all very celebrated in Europe, but with us they do not appear to retain their reputation. Our long, dry, warm Summers, prevent their coming to a crisp head; in fact, many of them never head, unless very early in the season. They should be tied up like Endive, eight or ten days before they are cut, unless they show a disposition to head.

White Cos, of strong, upright growth, stands the heat well, and if tied for ten days, blanches beautifully.