120 THE AMERICAN GARDENER. [Chap, 



the ground of one of the latter. So that, perhaps, 

 the Early Yorks will be the largest crop after all. 

 I have tried the keeping of both ; and I know that 

 the fine Cabbages keep as well as the coarse ones. 

 The Red Cabbage is raised and cultivated in the 

 same season and same manner as the Green Savoy. 

 There are many other sorts of cabbage, early as 

 well as late ; and they may be tiied ; but those 

 above-mentioned are certainly sorts enough for any 

 family. The preserving of cabbages during the 

 winter is all that remains to be treated of under the 

 word cabbage ; but, as every reader must know, it 

 is a matter of great importance ; for on it depends 

 the supply of cabbages for four months in the year, 

 North of Virginia and South of Boston, and for six 

 months in the year when you get as far North as 

 the Province of New Brunswick. The cellar is a 

 poor place. The barn is worse. The cabbages 

 get putrid parts about them. If green vegetables 

 be not fed from the earth, and be in an unfrozen 

 state, they will either wither or rot. Nothing is 

 nastier than putrid cabbage ; and one rotten cab- 

 bage will communicate its offensiveness to a whole 

 parcel. Pits you cannot open in winter. To turn 

 the heads d^wn and cover them with earth while 

 the root stands up in the air, is liable to the same 

 objection. The cabbages are pretty safe ; but you 

 cannot get at them during the winter. I have tried 

 all the ways that I ever saw practised, or that I 

 ever heard of; and the following method I found 

 to answer every purpose ; it is the surest preserva- 

 tion, and gives the least trouble, whether in the 

 putting together or in the taking away for use. 

 Lay out a piece of ground, four feet wide, and in 

 length proportioned to your quantity of cabbages 

 to be preserved. Dig, on each side of it, a little 



