CHAP. III.J CABBAGES. 



the seed did not cost me a quarter of a dollar. 

 Suppose, however, it had cost ten quarters of a 

 dollar; what would that have been, compared 

 to the worth of the crop? For, what is the 

 worth of ten tons of green, or moist food, in 

 the month of March or April ? 



175. The Swedish Turnip is, indeed, still 

 more conveniently preserved, and is a richer 

 food ; but, there are some reasons for making 

 part of the year's provision to consist of cab 

 bages. As far as a thing may depend on 

 chance, two chances are better than one. In 

 the summer and fall, cabbages get ripe, and, as 

 1 have observed, in Part I. Paragraph 143, the 

 Ruta Baga (which we will call Swedish Turnip 

 for the future) is not so good 'till it be ripe; 

 and is a great deal better when kept 'till Fe 

 bruary, than when used in December. This 

 matter of ripeness is worthy of attention. Let 

 any one eat a piece of white cabbage; and then 

 eat a piece of the same sort of cabbage young 

 and green. The first he will find sweet, the 

 latter Miter. It is the same with Turnips, and 

 with all roots. There are some apples, wholly 

 uneatable 'till kept a while, and then delicious. 

 This is the case with the Swedish Turnip. 

 Hogs will, indeed, always eat it, young or old ; 

 but, it is not nearly so good early, as it is when 

 kept 'till February. However, in default of other 

 things, I would feed with it even in November. 



