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.