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Savoy Cabbages
The Savoys are the tenderest and richest-flavored of cabbages, though
not always as sweet as a well-grown Stone Mason; nor is a Savoy grown on
poor soil, or one that has been pinched by drouth, as tender as a Stone
Mason that has been grown under favoring circumstances; yet it remains,
as a rule, that the Savoy surpasses all other cabbages in tenderness,
and in a rich, marrow-like flavor. The Savoys are also the hardiest of
the cabbage tribe, enduring in the open field a temperature within
sixteen degrees of zero without serious injury; and if the heads are not
very hard they will continue to withstand repeated changes from freezing
to thawing for a couple of months, as far north as the latitude of
Boston. A degree of freezing improves them, and it is common in that
latitude to let such as are intended for early winter use, in the
family, remain standing in the open ground where they grew, cutting the
heads as they are wanted.
As a rule Savoys neither head as readily (the Improved American Savoy
being an exception) nor do the heads grow as large as the Drumhead
varieties; indeed, most of the kinds in cultivation are so unreliable in
these respects as to be utterly worthless for market purposes, and
nearly so for the kitchen garden.
~The Drumhead Savoy.~ This, as the name implies, is the result of a
cross between a Savoy and a Drumhead cabbage, partaking of the
characteristics of each. Many of the cabbages sold in the market as
Savoy are really this variety. One variety in my experimental garden,
which I received as TOUR'S SAVOY (evidently a Drumhead variety
of the Savoy), proved to be much like Early Schweinfurt in earliness and
style of heading; the heads were very large, but quite loose in
structure; I should think it would prove valuable for family use.
It is a fact that does not appear to be generally known that we have
among the Savoys some remarkably early sorts which rank with the
earliest varieties of cabbage grown. Pancalier and Early Ulm Savoy are
earlier than that old standard of earliness, Early York; Pancalier being
somewhat earlier than Ulm.
~Pancalier~ is characterized by very coarsely blistered leaves of the
darkest-green color; the heads usually gather together, being the only
exception I know of to the rule that cabbage heads are made up of
overlapping leaves, wrapped closely together. It has a short stump, and
with high cultivation is reliable for heading. The leaves nearest the
head, though not forming a part of it, are quite tender, and may be
cooked with the head. Plant fifteen by thirty inches.
~Early Ulm Savoy~ is a few days later than Pancalier, and makes a larger
head; the leaves are of a lighter green and not so coarsely blistered;
stump short; head round; very reliable for heading. It has a capital
characteristic in not being so liable as most varieties to burst the
head and push the seed shoot immediately after the head is matured. For
first early, I know no cabbages so desirable as these for the kitchen
garden.
The ~Early Dwarf Savoy~ is a desirable variety of second early. The
heads are rather flat in shape, and grow to a fair size. Stumps short;
reliable for heading.
~Improved American Savoy.~ Everything considered, this is the Savoy,
par excellence, for the market garden. It is a true Savoy, the heads
grow to a large size, from six to ten inches in diameter, varying, of
course, with soil, manure, and cultivation. In shape the heads are
mostly globular, occasionally oblong, having but few waste leaves, and
grow very solid. Stump short. In reliability for heading it is
unsurpassed by any other cabbage.
~Golden Savoy~ differs from other varieties in the color of the head,
which rises from the body of light green leaves, of a singular pale
yellow color, as though blanched. The stumps are long, and the head
rather small, a portion of these growing pointed. It is very late, not
worth cultivating, except as a curiosity.
~Norwegian Savoy.~ This is a singular half cabbage, half kale--at least,
so it has proved under my cultivation. The leaves are long, narrow,
tasselated, and somewhat blistered. The whole appearance is very
singular and rather ornamental. I have tried this cabbage twice, but
have never got beyond the possible promise of a head.
~Victoria Savoy~, ~Russian Savoy~, and ~Cape Savoy~, tested in my
experimental garden, did not prove desirable either for family use or
for market purposes.
~Feather Stemmed Savoy.~ This is a cross between the Savoy and Brussels
sprouts, having the habit of growth of Brussels sprouts.
Next: Other Varieties Of Cabbage
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