The Field and Garden Vegetables of America Part 49

Messrs. Henderson and Son describe this Cauliflower as the finest kind in cultivation; pure white; size of the head over two feet; in growth, very dwarfish,--the stem not more than two or three inches from the soil. It is one of the hardiest varieties known, and is said to withstand the extreme variations of the climate of the United States. An excellent sort for early planting and for forcing.

COLEWORT, OR COLLARDS. _Loud._

Collet.

The Colewort, strictly speaking, is a plant distinct from the other varieties of Cabbage. It is of small habit, and attains sufficient size for use in a few weeks. It is eatable from the time it has four or six leaves until it has a hard heart. Loudon says the original Colewort seems to be lost, and is now succeeded by what are called "Cabbage Coleworts." These are cabbage-plants in their young state; and, when cooked, are quite as tender and good as the true Colewort. In growing these, all that is necessary is to sow the seed of almost any variety of the common green cabbages in drills a foot apart, and half an inch deep.

For a succession, sowings may be made, at intervals of two weeks, from the last of April to the last of August. In the Southern States, the sowings might be continued through the winter.

When cultivated for sale, simply allow them to stand till there is enough to be worth bunching and eating. They are boiled and served at table as greens.

ROSETTE COLEWORT.

A small but remarkably neat variety; the whole plant, when well grown, measuring twelve inches in diameter, and having the form of a rose not completely expanded,--the head corresponding to the bud still remaining at the heart, or centre; stalk small and short. The plants may be grown twelve inches asunder.

COUVE TRONCHUDA, OR PORTUGAL CABBAGE. _Trans._

Portugal Borecole. Large-ribbed Borecole. Trauxuda Kale.

Though a species of Cabbage, the Couve Tronchuda is quite distinct from the common head varieties. The stalk is short and thick; the outer leaves are large, roundish, of a dark bluish-green, wrinkled on the surface, and slightly undulated on the borders; the mid-rib of the leaf is large, thick, nearly white, and branches into veins of the same color; the plant forms a loose, open head, and, when full grown, is nearly two feet high.

_Culture._--It should be planted and treated like the Common Cabbage.

The seeds may be sown early in frames, and the plants afterwards set in the open ground; or the sowing may be made in the open ground in May.

The plants require two feet and a half between the rows, and two feet between the plants in the rows. The seeds, in size, form, and color, resemble those of the Cabbage, and will keep five years. One-fourth of an ounce will produce about a thousand plants.

_To raise Seed._--In the autumn, before severe weather, remove two or three plants entire to the cellar; and, in April following, reset them about two feet apart. Cut off the lower and smaller side-sprouts as they may appear, and allow only the strong, central shoot to grow. The seeds will ripen in August.

_Use._--Different parts of the Couve Tronchuda are applicable to culinary purposes. The ribs of the outer and larger leaves, when boiled, somewhat resemble sea-kale in texture and flavor. The heart, or middle of the plant, is, however, the best for use. It is peculiarly delicate, and agreeably flavored, without any of the coa.r.s.eness which is so often found in plants of the Cabbage tribe.

DWARF COUVE TRONCHUDA. _Trans._

Murciana. Dwarf Portugal Cabbage. Dwarf Trauxuda Kale.

Much earlier and smaller throughout than the Common Couve Tronchuda.

Stem from fifteen to eighteen inches high. The leaves are of medium size, rounded, smooth, and collected at the centre of the plant into a loose heart, or head. When the lower leaves are taken off for use, the plant, unlike the former variety, throws out numerous sprouts, or shoots, from the base of the stem, which make excellent coleworts, or greens. It is, however, wanting in hardiness; and appears to be better adapted for early use than for late keeping.

_Soil and Cultivation._--Both of the varieties require a well-manured soil. The seeds of the Dwarf Couve Tronchuda may be sown early in frames, and the plants afterwards set in the open ground; or the sowing may be made, in May or June, where the plants are to remain. They should be two feet apart in each direction.

FRINGED TRONCHUDA.

Stem short; leaf-stems thicker and larger than those of the Common Couve Tronchuda, but not so fleshy and succulent. The leaves expand towards their extremities into a spatulate form, the edges being regularly lobed and curled. They are of a glaucous or bluish green color, and form a sort of loose heart, or head, at the centre of the plant. Its only superiority over the common varieties consists in its more hardy character.

The Fringed Tronchuda is, however, very succulent, and of good quality; and is cultivated to some extent in France, particularly in the vicinity of Paris.

WHITE-RIBBED TRONCHUDA.

White-ribbed Aviles Cabbage. White-ribbed Portugal Cabbage. Chou a Cotes blanches d'Aviles.

This variety nearly resembles the Dwarf Portugal Cabbage, or Dwarf Couve Tronchuda, if it is not identical. It has white ribs, and forms a close heart.

It should be planted, and in all respects treated, as the Dwarf Portugal Cabbage.

PAK-CHoI. _Vil._

Chinese Cabbage. Bra.s.sica sp.

An annual plant, introduced from China. The root-leaves are oval, regular, very smooth, deep-green, with long, naked, fleshy, white stems, somewhat similar to those of the Swiss Chards, or Leaf-beets.

When in blossom, the plant measures about four feet in height, and the stem is smooth and branching. The flowers are yellow; the seeds are small, round, blackish-brown, and, in their general appearance, resemble those of the Turnip or Cabbage. An ounce contains about ten thousand seeds, and they will keep five years.

_Sowing and Cultivation._--The seed should be sown in April or May, and the plants may be grown in hills or drills. They are usually sown in rows, and thinned to twelve inches apart.

_Use._--The leaves are eaten boiled, like cabbage; but they are much more tender, and of a more agreeable flavor.

PE-TSAI.

Chinese Cabbage. Bra.s.sica chinensis.

The Pe-Tsai, like the Pak-Choi, is an annual plant, originally from China. The leaves are of an oval form, rounded at the ends, somewhat blistered on the surface; and, at the centre, are collected together into a long and rather compact tuft, or head. The plant, when well grown and ready for use, has somewhat the appearance of a head of Cos Lettuce, and will weigh six or seven pounds; though, in its native country, it is said to reach a weight of upwards of twenty pounds.

Towards the end of the summer, the flower-stalk shoots from the centre of the head to the height of three feet, producing long and pointed leaves, and terminating in loose spikes of yellow flowers. The seeds are small, round, brownish-black, and resemble 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. Bra.s.sica oleracea, var. bullata. _Dec._

This cla.s.s 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 coa.r.s.er and larger varieties of cabbages.