Colewort, or Collards. Loud

Collet.

The Colewort, strictly speaking, is a plant distinct from the other varieties of Cabbage. It is of small habit, and attains sufficient size for use in a few weeks. It is eatable from the time it has four or six leaves until it has a hard heart. Loudon says the original Colewort seems to be lost, and is now succeeded by what are called "Cabbage Coleworts." These are cabbage-plants in their young state; and, when cooked, are quite as tender and good as the true Colewort. In growing these, all that is necessary is to sow the seed of almost any variety of the common green cabbages in drills a foot apart, and half an inch deep. For a succession, sowings may be made, at intervals of two weeks, from the last of April to the last of August. In the Southern States, the sowings might be continued through the winter.

When cultivated for sale, simply allow them to stand till there is enough to be worth bunching and eating. They are boiled and served at table as greens.

Rosette Colewort.

A small but remarkably neat variety; the whole plant, when well grown, measuring twelve inches in diameter, and having the form of a rose not completely expanded,—the head corresponding to the bud still remaining at the heart, or centre; stalk small and short. The plants may be grown twelve inches asunder.