I'i2 THE AMERICAN GARDENER. [Chaj 



little ; ami here are the cabbages always fresh un i 

 good. Immense quantities, particularly in woody 

 countries, may be stacked and preserved in this 

 way, at a very trifling expense. In fields the side 

 trendies would be made with the plough; poles, in 

 such a case, are of all sizes, always at hand ; and, 

 small brush wood might do very well instead of 

 straw, ^ir-boughs, ZawreZ-boughs, or cecZar-boughs, 

 would certainly do better than straw ; and where is 

 the spot in America, which has not one of these 

 three ? Cabbage Stumps are also to be preserved ; 

 for they are very useful in the spring. You have 

 been cutting cabbages to eat in October and No- 

 vember. You leave the slumns standing, no matter 

 what be the sort. Take 'them up before the frost 

 sets in ; trim off the long roots, and lay the stumps 

 in the ground, in a sloping direction, row behind 

 row, with their heads four or five inches out oi 

 ground. When the frost has just set in in earnest. 

 and not before, cover the stumps all over a foot 

 thick or more, with straw, with corn-stalks, or with 

 ever-green boughs of some sort. As soon as the 

 breaking-up comes, take oil* the covering, and stiv 

 the ground (as soon as dry,) by hoeing amongst the 

 stumps. They should be placed in an early spot ; 

 in one of the warmest places you have ; and they 

 will give you (at New York) an abundance of fine 

 greens towards the end of April, when a handful of 

 wild dock-leaves sells in New York market for six- 

 pence York money, which is rather more than an 

 English three pence. Lastly, as to the saving of 

 cabbage seed. The cabbage is a biennial. It 

 brings its flower and its seed the second year. To 

 have cabbage seed, therefore, you must preserve 

 the cabbage, head, root and all, throughout the win- 

 ter ; arid this must be done, either in a cellar, of 



