American Cookery

page 14

be dug from a well, it will bring the first year good Water Melons; the red
cored are highest flavored; a hard rine proves them ripe.

Muskmelons, are various, the rough skinned is best to eat; the short, round,
fair skinned, is best for Mangoes.

Lettuce, is of various kinds; the purple spotted leaf is generally the
tenderest, and free from bitter--your taste must guide your market.

Cabbage, requires a page, they are so multifarious. Note, all Cabbages have a
higher relish that grow on new unmanured grounds; if grown in an old town and on
old gardens, they have a rankness, which at times, may be perceived by a fresh
air traveller. This observation has been experienced for years--that Cabbages
require new ground, more than Turnips.

The Low Dutch, only will do in old gardens.

The Early Yorkshire, must have rich foils, they will not answer for winter, they
are easily cultivated, and frequently bro't to market in the fall, but will not
last the winter.

The Green Savoy, with the richest crinkles, is fine and tender; and altho' they
do not head like the Dutch or Yorkshire, yet the tenderness of the out leaves is
a counterpoise, it will last through the winter, and are high flavored.

The Yellow Savoy, takes next rank, but will not last so long; all Cabbages will
mix, and participate of other species, like Indian Corn; they are culled, best
in plants; and a true gardener will, in the plant describe those which will
head, and which will not. This is new, but a fact.

The gradations in the Savoy Cabbage are discerned by the leaf; the richest and
most scollup'd, and crinkled, and thickest Green Savoy, falls little short of a
Colliflower.

The red and redest small tight heads, are best for

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