ad or for pickling. When cooked, they are considered less
mild and tender than the common varieties, besides retaining a portion
of their color; which, by many, is considered an objection.

EARLY DWARF RED.

Early Blood Red. Small Red.

Head nearly round, generally of a deep-red or dark-purple color. The
leaves on the outside of the plant are not numerous, rather rigid or
stiff, green, much washed or clouded with red; stalk short.

It is about ten days earlier than the Large Red Dutch, and is quite
variable in form and color.

The seed should be sown early; and, when transplanted, the rows should
be about two feet apart, and the plants eighteen inches in the rows.

The variety is seldom served at the table, cooked in the manner of other
sorts; for, when boiled, it has a dark and unattractive appearance. It
is almost invariably shredded, and with the addition of vinegar,
olive-oil, mustard, or other seasoning, served as a salad.

LARGE RED DUTCH.

The most familiar as well as the most popular of the red varieties. The
head is rather large, round, hard, and solid; the leaves composing-the
head are of an intense purplish-red; the outer leaves are numerous, red,
with some intermixture or shades of green, firm in texture, and often
petioled at the union with the stalk of the plant, which is of medium
height.

On account of its dark color when cooked, it is seldom used in the
manner of the common cabbages. It is chiefly used for pickling, or,
like the other red sorts, cut in shreds, and served as a salad; though
any solid, well-blanched, small-ribbed, white-headed sort will answer
for the same purpose, and perhaps prove equally tender and palatable.

The Large Red Dutch is one of the latest of cabbages, and should receive
the advantage of nearly the entire season. Make the sowing, if in the
open ground, as soon as the soil is in good working condition, and
transplant or thin to rows two and a half or three feet apart, and two
feet apart in the rows.

The heads may be kept fresh and sound until May.

SUPERFINE BLACK. _Thomp._

Small, like the Utrecht Red, but of a still deeper color. When pickled,
however, the dark coloring matter is greatly discharged, so that the
substance is left paler than that of others originally not so dark. It
is, therefore, not so good for pickling as other sorts which retain
their color and brightness.

UTRECHT RED. _Thomp._

Chou noiratre d'Utrecht.

A small but very fin