CROPS 63 



successful growing of this crop. The ground should be well 

 prepared before planting cabbages. 



Cultivation. Cultivation should begin as soon as the 

 plants are set in the field and continue as long as the 

 spreading plants will permit. 



Harvesting. The time of harvesting depends upon 

 the size of heads desired. The grower is largely influenced 

 by the market conditions. Small heads may often be cut 

 to advantage, particularly if the cabbage are sold by the 

 head; however, it seldom pays to cut small heads for sale 

 by the barrel. 



The heads are usually gathered by cutting them off with 

 a butcher knife. The outer leaves should be broken down, 

 the head pushed to one side and the stem cut close to the 

 head. For immediate sale, the outer leaves should all be 

 removed, but when the cabbage are to be stored, some or 

 all of the outer leaves should be retained. When stored in 

 pits, the stump is pulled with the head and the whole plant 

 placed in the pit. Cabbages to be stored in cellars are 

 gathered with some of the outer leaves on and placed in 

 narrow, well ventilated bins. The temperature should be 

 kept at 33 F. 



There are a number of types of cabbage grown, the most 

 common of which are Wakefield, Flat Dutch, Ball Head, 

 Savoy and Red Cabbage. The Wakefield group contains 

 the earlier varieties, the other types contain the later 

 varieties. 



Fertilizers. Cabbages are gross feeders and need an 

 abundance of quickly available plant food for their proper 

 development. Fifteen to twenty-five cords of manure per 

 acre should be ploughed under and a dressing of 1500 

 to 2000 pounds of a high grade complete fertilizer applied 

 just previous to the final harrowing. An application 



