Landreth's Large York

This is a variety that originated at Philadelphia. It is not what gardeners term a pure kind; that is, the heads differ somewhat in form; but it is one of the finest varieties we are acquainted with. When planted at the same time with the Early York, it immediately succeeds it. For the market it is a profitable kind, the heads being large, firm, and heavy. It differs from what is known in England as the "Large Early York," that being termed here the Early York. Mode of cultivation same as that of the Early York.

"Early Sugarloaf - has a conical formed head, hence its name. It never becomes firm and hard, and is principally used for boiling; is esteemed a delicate variety; ripens with the Large York; is but little cultivated around Philadelphia. Treatment same as for the York.

"Early Battersea - is in high repute in England as a second early variety.

"Philadelphia - a variety which originated near the city of its name. It succeeds the Large York; produces a firm compact head, of large size, and is a profitable kind for market: the whole crop not ripening at once, but heading successively; it withstands the heat well, and with Landreth's Large York forms the main early summer crops of extensive gardeners who supply the Philadelphia market.

"Large Drumhead - Flat Dutch - Large Bergen - Drumhead Savoy - Curled Savoy - These are all calculated for the winter supply. The first three produce firm, large heads, and differ | but little. The Drumhead has a large roundish head; the Dutch is flattened on the top; the Bergen somewhat resembles it, with short stalk, heading near the ground. The Savoys have curly leaves, and are much preferable to the others for boiling; arc very tender and delicately flavoured when touched by the frost. The Drumhead Savoy has been introduced of late years. The head is nearly as large as the Drumhead, firm and compact - hence its name. It keeps well throughout the winter, and until very late in the spring, and is decidedly worthy of general culture, having all the delicacy of the curled variety. Time of sowing winter cabbage is April and May, to be transplanted in June and early part of July, choosing cloudy weather, when it looks likely for rain. An occasional watering in dry weather will assist them in taking fresh root.

To Preserve Them During Winter

In November remove them to a sheltered situation, burying the entire stalk, so that nothing but the heads remain above ground. In December give a slight covering of straw, with brush laid on to prevent its blowing off. In this manner they will keep well throughout the winter - the Savoys until late in the spring.

"Late Battersea - cultivated in Eng-land for an autumnal crop - but little grown here, having been superseded by other kinds.

"Red Dutch - is used principally for pickling, either with other vegetables, or shredded by itself as "slaugh." For early summer supply sow in September, as directed for Early York, and in April and May for the autumn and winter stock, treating as directed for Drumhead and Savoy.

"Green Glazed - grown extensively at the south, where it is thought to resist the worm; does not succeed well in this latitude. Culture similar to the other summer varieties." - Rural Register.

The cabbage is liable to the Mildew and Ambury, which see.