ART OF GARDENING. 51 



long in the ground, they become coarse and corky for table 

 use. 



The soil should be finely pulverized for beets, and, after 

 the beets are up, well stirred by frequent hoeings. 



CABBAGE (Brassica oleraced). 



The Cabbage, says Professor Low, commonly so called, is 

 Brassica oleracea. This species assumes a vast variety oi 

 form and character. The Wild Cabbage, from which the 

 greater number of the cultivated kinds are derived, is a little 

 plant growing upon our sea-coasts. Yet to this plant w< 

 certainly owe the greater part of the numerous varieties 

 cultivated in our gardens and fields. We cannot, indeed, be 

 assured of the origin of all the cultivated kinds ; besides the 

 variations produced by climate and art, all the species of 

 Brassica form hybrids with one another. 



With us a variety of ways are made use of to bring forward 

 the Cabbage, according to the climate and soil. The early 

 kinds are raised in hot-beds, and transplanted into beds of 

 rich soil, covering them at night to protect them from frosts. 

 Plants of the early sorts may generally be raised from seed, 

 in most of the New England States, some time in April, 

 unless the season is quite backward. 



Cabbages are attacked by various worms and insects, which 

 sometimes eat up whole rows. It is well on transplanting 

 them to keep a narrow watch on these depredators, and to 

 place a little circle of salt round each of the plants ; also 

 lirne, ashes, snuff, and pungent-smelling substances. 



Among the early varieties are the Early Dutch, Sugar- 

 loaf, Early York, Early Heart-shaped, &c. 



The Yorkshire, Drumhead, and American or Bergen Cab- 

 bage have large leaves, which form close, dense heads. 

 These require to be placed in drills several feet apart, with an 

 interval between the plants in the rows of two or three feet. 





