le 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