132 AMERICAN GARDENER. 



ginia and South of Boston, and hrsijc months in 

 the year when you get as far North as the Pro- 

 vince 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 

 riastier ihsm/iutrid cabbage ; and one rotten cab- 

 bage will communicate its offensiveness to a whole 

 parcel. Pits you cannot open in winter. To 

 turn the heads down and cover them with earth 

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

 same objection. The cabbages are pretty sate ; 

 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; the following method 

 I found to answer every purpose: it is the su- 

 rest preservation, 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 cabbage to be preserved. Dig, on 

 each side of it, a little trench, a foot deep, and 

 throw the earth up on the four feet bed. Make 

 the top of the bed level and smooth. Lay some 

 poles, or old rails, at a foot apart, long-ways, 

 upon the bed. Then put some smaller poles, or 

 stout sticks cross ways on the rails or poles, and 

 put these last at five or six inches apart. Upon 

 these lay, corn stalks, broom-corn stalks, or twigs 

 or brush of trees, not "very thick, but sufficiently 

 thick just to cover all over. Make the top flat 

 and smooth. Then, just as the frost is about to 

 lock ufi the earth, take up the cabbages, knock all 

 dirt out of their roots, take off all dead or yellow 



