CABBAGES, HOW TO GROW THEM, ETC. b'i 



An English writer says ; " The cabbage comes into 

 use when other things begin to fail, and it is by far the 

 best succulent vegetable for milking cows — keeping up 

 the yield of milk, and preserving better than any other 

 food some portion of the quality which cheese loses 

 when the cows quit their natural pasturage. Cows fed 

 on cabbages are always quiet and satisfied, while on 

 turnips they often scour and are restless. When frosted 

 they are liable to produce hoven unless kept in a warm 

 shed to thaw before being used ; fifty-six pounds given, 

 at two meals, are as much as a large cow should have in 

 a day. Frequent cases of abortion are caused by an 

 over supply of green food. Cabbages are excellent for 

 young animals, keeping them in health, and preventing 

 ' black leg.' A calf of seven months may have twenty 

 pounds a day." 



RAISING CABBAGE SEED. 



Cabbage seed in England, particularly of the drum- 

 head sorts is mostly raised from stumps, or from the 

 refuse that remains after all that is salable has been dis- 

 posed of. The agent of one of the largest English seed 

 houses, a few years since, laughed at my " wastefulness" 

 as he termed it, in raising seed from solid heads. In 

 this country cabbage seed is mostly raised from soft, 

 half-formed heads, which are grown as a late crop, few, 

 if any of them, being hard enough to be of any value in 

 the market. Seedsmen practice selecting a few fine 

 hard heads from which to raise their seed stock. It has 

 been my practice to grow seed from none but extra fine 

 heads, better than the average of those carried to mar- 

 ket. I do this on the, theory that no cabbage can be too 

 good for a seed head, if the design is to keep the stock 

 first class. Perhaps such strictness may not be necessa- 



