One of the best and one of the most familiar of the Savoys; having been long in cultivation, and become a standard sort.
The Savoys are distinguished from the common head or close-hearted cabbages by their peculiar, wrinkled, or blistered leaves.
Stalks white; leaves pale yellowish-green, with broad mid-ribs, large nerves, and a blistered surface like some of the Savoys.
Broccoli and savoys taste better when a little bacon is boiled with them.
No copy of the Duke of Savoys Dominions appears to be extant.
Terminal leaf-bud alone active, forming a head as in common cabbages, savoys, &c. IV.
It is in this way that cabbages and savoys are rendered more delicate and nutritious.
Plant cabbages and savoys for seed: this requires to be done carefully.
Choose a moist day, and an hour before sunset plant out some savoys, cabbages, and red cabbages.