1406 



The Cornell Reading-Courses 



•cM^ 



for harvesting. There are two methods of harvesting them : some growers 

 prefer to cut them from the stalk, while others assert that breaking them 



from the stalk is the better practice. 

 Brussels sprouts have a more delicate 

 flavor when cooked than has cabbage, 

 and they are generally quoted at a 

 higher price than any other of the cole 

 crops. 



The best variety of brussels sprouts 

 is the Improved Paris Market. 

 There are some localities, notably Long 

 Island, where special strains are grown, 

 such as the Pineapple-Shaped — a low- 

 growing, heavy-producing strain. 





*t&- 



Fig. 36. — On the left is a spindling 

 plant, set deep. On the right is a 

 plant, cut back 



Cabbage 



There are three distinct seasons when 

 cabbage may be matured. Early cab- 

 bage, as Early Jersey Wakefield and 

 Early Erfurt, is produced in June and July; such varieties as All 

 Seasons, Early Summer, and Copenhagen Market are produced during 

 July, August, and September; late varieties, as Danish Ball Head, 

 Marblehead Mammoth, Red Dutch, Savoy, and Stone-Mason, are 

 produced late in the fall. The planting time varies, therefore, for each 

 of the three classes; early varieties being forced in hotbeds, mid-season 

 varieties grown in cold-frames, and later varieties 

 grown in prepared seed beds or where they will stand 

 in the row. The distances between the rows and 

 between the plants in the rows also vary somewhat, 

 and can be ascertained from the planting-table. 

 Clean culture is the practice with all the classes of 

 cabbage. 



In harvesting cabbage, the usual method is to 

 slightly break down the leaves on one side and insert 

 a knife across the stock, or stem, thus removing the 

 head from the leaves. If the cabbage is to be placed 

 in cold-storage, this is the proper method of harvesting; 

 otherwise the plant is harvested entire, with leaves 

 and stem. 



There are several methods of storing cabbages. 

 They may be placed in ordinary cold-storage, or stored in cellars, in 

 rooms, or in the field, each method having its advantages. One of the 





Fig. 37. — A wrap- 

 per of paper pre- 

 vents injury from 

 cutworms 



