When Amelia Simmons describes cabbage, her description “requires a page,” she says, “they are so multifarious.” She lists the Low Dutch, Early Yorkshire, Yellow Savoy, and the fine and tender Green Savoy, which is the best of our supermarket varieties today. “All Cabbages should be grown on ‘new unmatured grounds,’ “ she warns, for “if grown in an old town and on old gardens, they have a rankness, whic
