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 Common Cabbage.
To raise Seed.—In April, select a few well-formed, good-sized heads, as near types of the variety as possible; and set them entire, about two feet apart. If small shoots start from the side of the stalk, they should be removed; as only the sprout that comes from the centre of the head produces seed that is really valuable. All varieties rapidly deteriorate, if grown from seeds produced by side-shoots, or suckers.
The seeds, when ripe, in form, size, and color, are not distinguishable from those of the Common Cabbage. An ounce contains ten thousand seeds, which will generally produce about three thousand plants.
Varieties.—
Drumhead Savoy.
Cape Savoy.
Head large, round, compact, yellowish at the centre, and a little flattened, in the form of some of the common Drumhead cabbages, which it nearly approaches in size. The exterior leaves of the plant are round and concave, clasping, sea-green or bluish-green, rise above a level with the top of the head, and are more finely and less distinctly fretted or blistered on the surface than the leaves of the Green Globe. Stalk of medium length.
The Drumhead Savoy seldom fails to heart well, affords a good quantity of produce, is hardy, and, when brought to the table, is of very tender substance, and finely flavored. It is considered one of the best of the large kinds; and, wherever cultivated, has become a standard sort. It keeps well during winter, and retains its freshness late into the spring.
As it requires nearly all of the season for its complete development, the seed should be sown comparatively early.
Transplant to rows at least three feet apart, and allow nearly the same distance between the plants in the row.