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French Cabbage. Article XXX. Part 2 |
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Free Books / Cooking / Cooking Vegetables / | |
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French Cabbage. Article XXX. Part 2 |
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This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
No. 278. - It succeeds the Early York and is equally desirable. It is of larger size, more robust, and bears the head better.
No. 279. - A very compact growing variety. The plants may set as close as sixteen inches apart. It is more affected by the heat than most of the early varieties.
No. 280. - The heads are small, very hard and of very fine flavor. The plant is small but vigorous.
No. 281. - This is the earliest large heading Cabbage grown. It is so compact that it may set as close as the smaller sorts. The heads are large, flat or slightly conical. They keep longer without bursting than most of the other sorts.
No. 282. - The favorite second early sort. The heads are large and solid, broad and roundish, very tender, fine grained and of the best flavor, and are also well adapted for second crop for fall or winter use.
No. 283. - An excellent second early variety, which does particularly well in the Southern States. The heads are of medium size, solid and flat. It grows slow on the stump and is of good flavor.
No. 284. - This is one of the best for general use, being a very sure header, and will grow a hard head under circumstances where most kinds would fail. The heads are regular, conical shaped and very hard. It keeps well both in summer and winter.
No. 285. - This is a new German variety of Cabbage that has been highly recommended wherever tried, and is worthy of extensive cultivation. It is short stemmed, and is a reliable and very solid header of the highest quality.
No. 286. - This is similar to the Winningstadt, but larger and more pointed. It is highly esteemed for making kraut, and is good either for the first or second crop.
No. 287. - This is an excellent second early sort and is particularly recommended for the South, as it withstands the heat well. It is a sure header. The heads are low on the stump, being compact and solid.
No. 288. - It forms a very large showy head of excellent quality, but does not stand the heat well. When grown in perfection it is one of the handsomest of the second early sorts.
No. 289. - This grows low on the stump. The heads are very-close and firm and of a yellowish green color.
No. 290. - This is excellent for pickling or eating raw. It forms very hard oblong heads, round at the top and of a dark or purple color.
No. 291. - A Cabbage of a remarkably deep blood red color and a great favorite.
No. 292. - It is characterized by its sweetness and delicacy of flavor and by its reliability in forming a large head. It is very hardy and will endure the cold of an extreme northern climate.
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