CABBAGE. The common name for Brassica; but especially applied to the plain-leaved hearting garden varieties of Brassica oleracea. To obtain good tender Cabbages in early spring and throughout the summer, it is necessary that they should be planted on rich, deeply-trenched ground, in a position free from the shade of fruit or other trees. Stable dung or good farmyard manure is best for this crop, and should be applied when trenching is being done, burying the manure a spit below the surface. Cabbages should not be planted successionally on the same ground, nor should they follow any of the other species of Brassica, if it can be avoided. A warmer position, not too much sheltered to make the plants tender, will be found beneficial for the earliest spring crop. This should not be planted too soon in autumn, as the plants are more subject to run to seed, especially if the winter be mild. The several forms of Cabbage are well known, being so much cultivated by cottagers as well as gardeners. None of those forming close hearts will bear severe frost, but the Savoys are improved by a little in the early autumn. The Coleworts are very useful in winter, being perhaps the hardiest of all; and, as the hearts do not get so close and hard as the Savoy and other Cabbages, the frost, unless it is very severe, does not injure them so much. Cultivation. The crop obtained in April and May is usually the most important one, young Cabbages being then much appreciated by everyone. The time for seed-sowing varies in different localities, from the third week in July to the middle of August. The first date would probably prove suitable for the northern parts of the country; and the latter would be early enough for the south. The seed should be sown thinly in beds of rather light, well pulverised soil, afterwards covering these with netting, to protect the seed from birds. The plants will be ready, in most cases, for placing out during September, or as soon as the ground can be cleared of other crops and prepared for their reception. The Early Battersea, or one of its many allied sorts, is best for sowing at this season; and, when planting out, an allowance of 2ft. apart each way will be sufficient. Seed should again be sown on a mild hotbed in February, and occasionally afterwards, for succession; and a second crop may be obtained from the plants put out in autumn if they are allowed to remain. Drumhead and other strong-growing sorts, sown in spring, will require from 6in. to 1ft. more space when planted out. These are not, however, of such good quality as the smaller-growing varieties. Savoys. the seed of these should be sown in March or April, according to the locality, in the same way as described above, in seed beds; and the after treatment is also very similar. The young plants must not be allowed to starve in the seed bed, but should be kept watered, and planted out in June and July, choosing dull weather for the operation. The ground should occasionally be hoed between the plants, to keep the surface open and destroy weeds. Distances of from 15in. to 30in. between the plants, according to the variety, must be allowed. Coleworts. Seed of these should be sown about the end of June, and planted out 1ft. apart on a sheltered border, when large enough. Rosette is one of the best varieties; but the early Cabbages are often grown and used as Coleworts before they have had time to form close hearts. Pickling Cabbage. The Red Dutch is the variety generally grown for pickling, and is probably the best to keep its colour when so treated. Seed should be sown in August, to stand the winter, and again in February for a succession; only a few plants will, in the majority of cases, be required, as, if liberally treated, they grow to a good size. Sorts of White Cabbage. These are extremely numerous, and selections or improved forms are of annual appearance. Some of the old types are, however, still much cultivated. The following are a selection of the best sorts for general purposes: Atkins' Matchless, Carter's Heartwell, Early Battersea, Early York Ellam's Early Dwarf, Enfield Market, Little Pixie, Oxheart St. John's Day Sugarloaf, Wheeler's Imperial, and Portugal or Couve Tronchuda. The last-named variety was introduced from Portugal some years ago, where it is much grown. It has a large midrib, and does not form very close hearts. It is very tender when cooked, and is only suitable for culture in summer. Under the name of Gilbert's Cabbage Broccoli, or Chou de Burghley, a variety of Cabbage was recently distributed which produces, if left long enough, hearts resembling Broccoli. Although there are different opinions as to its merits, it is said to be very tender when cooked, and is considered a decided acquisition. Of Savoys, the best are: Drumhead, Dwarf Green Curled, Early Ulm, Large Late Green, and Tom Thumb. Insects, &c. The majority of the Cabbage tribe is attacked by a very large number of different caterpillars and other pests, both above and below ground. The plants in their young stages are always a prey for snails and slugs, and often require a dusting of soot and lime as a protection. When planting out, many of the plants are often found with a protuberance at the root, caused by an insect, and termed "clubbing." Those so injured should be thrown away if they can possibly be spared, and the others dipped in a thick solution of soot water. This is the worst kind of disease the Cabbage tribe is subject to. The caterpillars of several moths and butterflies are very destructive in summer, often eating through the hearts of Cabbages and Cauliflowers, and so rendering them totally unfit for use. Hand-picking, or dusting with lime, is apparently the only means of diminishing the numbers of these pests.