74 HOW TO PLANT. 



BEANS SHELLED. 



Green or dry shelled beans are generally boiled with a 

 piece of sweet bacon or pork, and seasoned to the taste 

 with salt and pepper. One of the most nutritious and 

 substantial of all dishes. 



CABBAGES. 



Those which head up in the summer should be used 

 with as little delay as possible, as they will not keep long. 

 Those that form heads late in the fall, should be sold, or 

 heeled in near together with heads inclining southward, 

 and covered with loose straw or something of the sort. 

 A rough shelter over them would be advisable ; they will 

 keep a long time in this way. Boil with bacon or corned 

 beeef, or in clear water, and season with butter, salt, 

 pepper and vinegar. Cabbage may be chopped fine and 

 eaten raw with vinegar, mustard, hard-boiled eggs, etc. 

 They also make good pickles, and they are excellent food 

 for cows; hogs, etc. 



CAEROTS. 



The carrot being perfectly hardy in the South, may be 

 left standing where it grew, until used. Or they may be 

 pulled or lifted, and banked as directed for sweet potatoes. 

 In colder climates they would be injured if left in the 

 ground, and they must be banked or pitted, or stored in 

 a cellar. Carrots are excellent for the table when boiled 

 and seasoned to suit the taste, and there is nothing bet- 

 ter for cows or horses. 



ONIONS. 



As soon as a larger share of the tops die down, the 

 onions should be pulled up and left lying on the ground 

 for a day or two to dry off. Afterward they should be 

 laid away in a cool, dry place, or sold at once. 



