ngue. _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