

CABISAI.A. 



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in fluwer at the same time in any garden or field, when we wish to 

 kr|. tii,. sort unadulterated ; particularly if tome sorts have rx|ndl 

 leave*, and other* daw head*. It i thua only that the excellent xmall 

 miniature cabbage which grow* on the sUm of the Bnuwb' iprout, 

 can be kept in perfection. The different i..rt* of cabbage* mo*t priMd 

 fur the garden an chiefly divided into the clow-hearting and " 

 spreading. Of the flnt, the York and the Savovs are the most < 

 nxn ; of the latter, the cnle-worta and Scotch kale. 



In order to have a regular *uocea*ion of cabbages the wed should !< 

 own at diflerent time*, from the beginning of spring to the autumn. 

 The early aown will run to wed the aame rear; the later sown will 

 increajMj more, produce larger and firmer heads, and will not go to seed 

 till the next nmnii 8ome sort*, it is said, will continue to produce 

 leave* for everal yean, if they are regularly taken oft', aud if the seed- 

 tarn i* prevented from shooting by cutting it down as soon as it 

 begin* to appear. Thu* a perennial cabbage-tree is produced, which 

 yield* abundance of food for aheep and cattle. 



Cabbage plant* are generally raised first in a seed-bed ; when they 

 are intended for early produce they are sown before winter, and 

 protected by shelter or under glass frames. In this manner strong 

 plant* may be had early in spring, which planted out in April will pro- 

 duce Sue cabbage* by July or August. Those which are raised on a 

 large scale are generally aown in March, and planted where they are to 

 remain in June or July. When they have been pricked out from the 

 wed-bed very young, and allowed to get to a good size in a piece of 

 V-T. 'in.! prepared for the purpose before being finally transplanted in 

 the field, the success is more certain, and it will well repay the 

 additional trouble. These come to perfection in autumn, and may be 

 taken off the ground as they are wanted. Some kinds are so hardy 

 that they will bear the severest frosts, and remain covered with snow 

 for a considerable time without damage. Such are the green curly- 

 leaved cabbages, or Scotch kale, which fonn no close head, but 

 of spreading leaves. The great portion of nutritive matter in the 

 leaves and stems of cabbages has made them an important object of 

 cultivation wherever much cattle is kept, and where the land is 

 favourable to their growth. 



The cultivation of cabbages ia the same in the field as in the garden, 

 except that on a large scale less attention is paid to each plant, and the 

 - *pade ia superseded by the plough, and other instruments. A good 

 and rather stiff loam is best adapted to cabbages. They require a 

 considerable portion of manure if the land is not naturally rich, or if 

 they are cultivated as a part of a regular rotation. There is no 

 vegetable which produces so Urge a portion of food for cattle on the 

 same space as the cabbage, provided the soil suits its growth. Though 

 it impoverishe* the ground, this should not prevent its being exten- 

 sively cultivated, provided the nourishment it produces compensates 

 for the additional manure required. The great advantage in the 

 cultivation of the cabbage is, that a great portion of its substance is 

 restored to the ground in all well-regulated farming establishments, in 

 the shape of the dung and urine of the cattle fed upon them. It is 

 awerted by experienced agriculturists that in this respect it is 

 superior to the common turnip. The cultivation of the cabbage on a 

 large scale i* by no means so general on the soils well adapted to them 

 a* might be wished. This is probably owing to the trouble of trans- 

 planting, and the occasional failure of the plants in very dry weather. 

 But the trouble anil expense may be greatly diminished by attention 

 and method The plants may be raised in such abundance, by having 

 a regular garden fur the purpose, that they may be transplanted at 

 various times, and the plant* placed so thick as to allow for failures, 

 whiUt those which are superfluous may be howl out. The cause of 

 failure is generally in the careless manner of planting. Holes are 

 usually made in the ground with some blunt instrument, the plants 

 are put in without its being noticed whether the roots are doubled up 

 or straight, whether the earth is pressed close to the roots, or vacancies 

 are left between them and the soil, in which case they cannot take 

 root properly. 



If wed be sown in the garden in March, the plants will be ready to 

 be dibbled in the field in May and June, and fit for consumption in 

 autumn. It i* well to prick out the young plants in lines Ufore 

 anally transplanting them in the fleld. In this last process the plough 

 nay be nwd. The ground having been well prepared, and being in 

 heart and tilth, a deep and narrow furrow should be opened. 

 Tin plant* having been carefully Uken up without breaking the fibres 

 theroot, the top* should be cut off to about six inches from the 

 the crown, women and children should then go along the furrow with 

 bwiMte in which the plant* are carefully Uil, and place them, at the 

 dWanc* of dcbtem mche* or two feet from each other, against the 

 earth which ha. been just turned over by the plough, sothat the 

 bottom of the root* shall lie along the newly made ridge, and the 

 crown of the plant be .11 .1 lev. I iil, (!>.. mirfiu-c of the ground ; :i 

 light push will make it adhere to th.- frixli w.il. If o mo rfch mould 

 is mixed with draining* of the dunghill ..r ditch w.tcr t . the ,,,. 

 aMtency of soft mnd, and the root of each plant is dipped in n mil ..f tin. 

 mixture immediately before planting, the plants will srld..ni fail. The 

 plough in returning coven all thew roots with the earth of th. n. \t 

 furrow; and a man follow* and premw hi* (-( ol,|, 1|n . ly against the 

 furrow slice at the place where the bead of thr plant appear* Tl,.". 

 plough then tnk two sha!!o-.vcr and br.udcr ftirrown, or K-ave* a 



pace of two feet between the last-made furrow, and forms another in 

 which plants are again placed and covered up as before. The row* 

 will thua be three feet wide. If the cabbages are of a large sort 

 alternate plant may afterwards be cut out, either as soon as they are 

 fairly rooted, or when they have acquired a moderate ize ; in which 

 case they will afford excellent food for cows and pigs, although not. 

 sufficient to Mall cattle upon. The repeated use of the plough and 

 horse-hoe between the rows is necessary for the growth of tin- 

 cabbages, as well as highly useful to clean the land. By thi. m.xl.- ,.f 

 cultivation much labour is saved, the risk of the failure of the pl.n,' - 

 is greatly diminished, and if the ground has been well prepared and 

 Hutbciently manured, an axtoniahing weight of solid food for cattle i- 

 olit.-iined. The best sort to plant in the field is the large dnin 

 cabbage. Should the ground be of great fertility, and at the sun.' 

 time compact, the large Strasburg cabbage, which grows to the w. -ight 

 of 60 Ibs. and even 80 Ibs., will produce an enormous weight of food. 

 This cabbage is common in Germany. 



When given to cattle or sheep, cabbages should be sliced in the 

 same manner as turnips or beet-root. When milch cows are fed with 

 them, all the decayed leaves should be carefully taken off and givi-n t<i 

 store cattle or pigs ; for these are the chief cause of the bad taste 

 which the milk and butter acquire from this food. [HiTTni.J For 

 bullocks cabbages and oil-cake are excellent food, and increaf 

 flesh rapidly. For sheep they should be sliced and given to them in 

 troughs in the field where the cabbages grow, or on grass-land which 

 requires to be manured. In England the sorts which have a close 

 head are preferred ; but where labour is abundant and forage scarce, 

 as in France, the branching sorts ore thought more profitable, because 

 the leaves may be taken off repeatedly and will grow again. The 

 thousand-headed cabbage, and the large cabbage of Poitou, as well as 

 the tall cabbage, called choti ntruliir, which grows with a stem six feet 

 high, and gives large broad leaves without any close head, are greatly 

 preferred in France to the sorts which bear close heads. 



Cabbages are subject to a peculiar disease when repeatedly planted 

 in the same ground : the bottom of the stem enlarges, and the plant 

 becomes sickly. This disease is called duUuny, and is occasioned liy 

 an insect, which deposits its eggs in the substance of the stem where 

 it joins the root : the organisation of the plant is deranged, and the 

 cabbages never come to perfection. The only remedy for this disease 

 is to change the cultivation, and for a time to plant no cabbages on 

 the ground which produces clubbed plants, but to trench it up well, 

 and expose it to the winter's frost in ridges : quick-lime should be put 

 on it, but no manure ; and other vegetables of a different class should 

 be sown for two or three years. After this it may be considered aa 

 purified, aud cabbages may safely be planted there again. In the 

 fields, where cabbages do not return so frequently on the same ground, 

 this disease is seldom found. The depredation* of caterpillars and 

 slugs are sometimes very great ; the only means of prevention is to 

 pick them off aa soon as they appear : ducks and fowls in this 

 case are excellent helps, the former especially, for clearing the ground 

 of slugs. 



In Germany there is an immense consumption of the large white 

 cabbage in the form of the national mess, called tour kraut. Thin is 

 d in the following manner : The cabbages are sliced thin by 

 hand, or by a machine like a turnip-slicer, of the same kind as that 

 by which French beans are sliced in Holland. [BEAK.] The bottom 

 of a cask, of which the head has been taken out, is covered with salt, 

 and a layer of thin-sliced cabbage six inches thick is laid over it : on 

 this a quantity of salt is spread, and another layer of cabbage i 

 with some juniper-berries and whole pepper; and thus salt and 

 cabbage alternately until the cask is filled. A round board is then put 

 into the cask so as nearly to fit it, and on this n heavy weight of stone 

 or metal is laid. As the cabbage ferments and sinks, the cask is filled 

 up with fresh salt and cabbage. After some time the expressed juice 

 is poured off, some water with salt dissolved in it is poured OTB 

 changed until it ceases to rise with a scum and fetid smell; the 

 cabbage is then in a fit state to be kept. A cloth ix laid over it. and 

 over this the round board and weight*. When any portion in tak"ii 

 out for use, a sufficient portion of brine is allowed to remain over the 

 maw to exclude the air; and the cloth, Wrd, and weights, are 

 repined as long as any cabbage remains. This iaur 1-ntnl, when 

 washed with soft water and stewed with bacon or salted meat, is a 

 very wholesome dish, and much relished by those who have been 

 early accustomed to it. In long voyages it has been found to be an 

 admirable preservative against the sea-scurvy. 



CA'BBALA. "The. I. ila," mys Dr. Henry More, in the 



preface to his 'Conjcctura<'il>l>alistica,' " is conceived to l>e a traditional 

 doctrine or exposition of the Pentateuch, which Moses received from 

 the mouth of God while he was on the mount with him. And this 

 sense, or interpretation, of the law , Pentateuch, a* it is a doctrine 

 ' I iy Moses first, and then from him by Joshua, and from Joshua 



by the seventy elders, and so on, was called Cabbala, from 73i?, tilAel, 



l'i rtreivt. But, as it was delivered as well as received, it was called 

 Matora, which signifies a Tradition ; though this latter more properly 

 n-Hjiect* that critical and grammatical skill of the learned among the 

 .!< WB, and therefore was profitable for the explaining the literal sense, 

 r-j well on that more mysterious meaning of the text where it w:w 



