ety; in shape very similar to the Early York, though larger, and a little later. The flavor is equal, if not superior to that universally esteemed sort.
Early Battersea is a roundish, oval-headed variety. It is most excellent while young, before it becomes hard, and continues a considerable time in use. It is well adapted for cottage culture.
Early Sugar-Loaf is a very distinct sort. The heads are perfectly conical, the leaves erect and spoon-shaped. The heads are not so firm as those already noticed, but, unless for variety, it is not desirable, as the hot weather destroys its quality.
Early Dutch is a variety that connects the more early sorts with the Drumhead. Spring-sown seed will be fit to cut in August and September, and for the table is the only desirable variety of the late sorts.
Flat Dutch, or Drumhead.—Hundreds of acres of this Cabbage are cultivated in this vicinity for city use and shipping to southern ports. They are sold at about $2,50 per 100. It is a large spreading Cabbage, generally very broad and flat at the top; of a close and firm nature. It comes to perfection about the middle of September, and will continue till January. Seed sown in May will come into use in October and continue till February.
Bergen is also a Drumhead variety, larger and coarser than the former. It is most eligible for feeding cattle or making sauer kraut.
Savoy Cabbage.—There are four varieties of this Cabbage, but the Curled and Drumhead will suffice for our purpose. The Curled Savoy is a delightful Winter vegetable, improved in flavor by a considerable frost. It does not head firm, but the whole of the head is fit for the kitchen. Drumhead Savoy grows to a large size, nearly round, and a little flattened at the top. It is the principal sort for the market; like large cabbages it fills the eye, but the Curled is the best for family use; it pleases the taste
