CABBAGE 203 



generally necessary for success to have the soil moist 

 when the seed is sown. After the land is marked out, 

 seven or eight seeds should be sown at each intersection, 

 covered with about half an inch of soil, and then pressed 

 down with the sole of the foot. The plants generally 

 come up inside of a week, and should be hand-hoed at 

 once, and, when large enough, cultivated with a horse 

 implement. When big enough to stand alone, take out 

 all but one plant from each hill and treat as directed for 

 those that have been transplanted. 



Harvesting late cabbage may be done by selling directly 

 from the field or by storing for marketing during the winter. 

 If the heads are nearly ready to burst they cannot be 

 kept long and should be disposed of at once. There is 

 generally a good demand in the late autumn for this vege- 

 table on the general market and also by the? pickling 

 factories for making sauerkraut. Cabbages will stand 

 ten degrees or more of frost, but severe freezing is very 

 injurious; they are seldom injured by frost unless 

 the stump is frozen solid. If there is danger of severe 

 freezing before the crop can be marketed or stored, it is 

 a good plan to pull the plants and put them into piles, with 

 the stumps inside, and cover the whole with straw litter. 

 Piled and covered this way they may be left in the field 

 until severe freezing weather, and will generally be safe 

 in such a condition in the North until the first of December. 

 At harvesting there may be some heads that are quite 

 too loose for marketing, and such cabbage will often 

 improve very much if stored as recommended for seed 

 cabbage. 



Storing Cabbage. In order to have cabbages keep 

 well far into the winter, they must not be headed very 

 solid when gathered, but should be a trifle soft; but there 



