Sec. 30.] GARDEN CULINARY VEGETABLES. 478 



tliii Avay is blanclied, sweet, and tender, and will pay much more than the 

 cost of tlius arranging tlio late stalks wliicli failed to form heads in the fall. 

 Tlic work should he done just before the ground freezi.-.s, and at lirst onlv 

 elightly cover the tops. 



Tile heads can be kept very sound and clean, and convenient for daily Jise 

 in winter, by packing them in wet moss in barrels or bo.xes, which should 

 be kept in a room where the temperature is just above the freezing-jwint. 



The easiest way that we ever put up cabbages for winter use was as ful- 

 lows: Lay two coinniou fence rails, or two poles on the ground, side by 

 side, about six inches apart, and as you pull up the cabbages, lay them 

 down, with the licads resting upon the poles and the roots on the ground on 

 each side, at right angles with the poles. If you take oft' the loose leaves 

 for feed, lay a thin coat of straw over the heads, and then throw up the dirt 

 from each side, so as to cover the heads about si.x inches deep, and form a 

 smooth mound, shaped like a winrow of hay. 



Of the kinds of cabbage, we recommend the '' Bergen," for its large size 

 and value for fodder. The " Fawn-colored S«ivoy"' is more delicate for the 

 table. " Eed cabbage" grows with very hard, small lieads, and is esteemed 

 for pickling. It is not as sweet or palatable as other sorts to our taste. A 

 kind called "Thousand- headed" is much grown in some gardens for eating 

 green. It is a coarse variety. The "Green Curled Kale" is also grown for 

 greens. It does not head. So is the kind called '• Brussels S|irouts." The 

 earliest variety of cabbage is the '• Early York," or " Early Wakefield." 

 Three other early varieties are called, '-Early Sugarloaf," "Early Drum- 

 head or Battersea," and " Early London." 



A new variety, lately introduced, is called "Stonemason." It originatetl 

 witli J. J. 11. Gregory, of Marblehcad, Mass. It grows a large, rich head 

 on a very short stuiiip. Tlie "Marblehcad Mammoth" is another now 

 variety, introduced by Mr. Gregory, which grows hea<ls that weigh thirty 

 pounds each. There is a new kind called " I'omeraiu," which grows heads 

 shaped like the Bed Dutch, that is, conical, though much larger, an<l re- 

 iiiarkabiy solid. 



:.L'.">. ( auliflowor is a delicate vegetable of the brassica family, the tnliblo 

 part being the lluwer-buds, before they shoot up to seed. Cultivators have 

 succeeded in lorniing these into a very compact mas3 of several ]>ound«' 

 wei-ht. Tiiis is done, first, by using seed of the very best varii-ty and culti- 

 valhK' in verv rich ground; and second, by carefully tying up the leaves 

 around the heads, to make it gn.w compactly. A heavy, moist, fresh loam 

 is the best soil for cabbages and caulitlowers. 



The way the Dutch obtain eaulillowers, famous for size and delicacy, is n» 



follows : 



"In the autumn they dig deej. some ground that h:> n UKinuntl; 



at the beginning of Mav thev sow the large Euglibh can ujn.n u l*a 



of n.anuiv, an.l cover it with straw mats at night. When the young plant. 

 are three or fot.r inches high, they harrow the ground that had bcvu pre- 



