VEGETABLES. 333 



reveal to us either the cause of the disease, or suggest a per- 

 manent and effectual remedy. 



Squashes. — Few articles raised in the garden exceed in value 

 and importance the squash. It makes the very best of pics, and 

 its place among other vegetables in an old fashioned boiled dish 

 cannot well be spared. The best varieties are the crookneck, 

 marrow and Hubbard ; the latter is said to be far superior to 

 either of the others in every respect, for pie or table use. With 

 ordinary success the squash is a profitable crop to raise for 

 market, as the demand is uniformly beyond the supply. 



Cabbage. — There is no vegetable in general use so nearly 

 allied to meat as the cabbage. Oxygen, hydrogen and carbon 

 are the constituent elements of most vegetables, but the cab- 

 bage adds to them nitrogen, whicli makes it similar in its com- 

 position to flesh ; this renders it a more hearty food than other 

 vegetables. That it is a healthy and highly nutritious article 

 of food is indicated by the hardy constitutions of the Dutch and 

 Irish races, who make it a leading article of daily consumption. 

 This vegetable is used in some sections extensively for feeding 

 stock, and is found to be highly valuable. A crop for fodder 

 may be sown broadcast, with no culture except an occasional 

 sprinkling of ashes. It may be secured by mowing, and feed- 

 ing green. 



Cauliflower. — This is regarded by many as the most deli- 

 cious vegetable of the cabbage kind known. It has a large 

 white head, composed of flower stalks and unexpanded flowers, 

 surrounded with long pale green leaves ; the white head only 

 being eaten. The plants should be raised like early cabbage 

 plants, and transplanted in a similar manner ; they require a 

 rich soil, and where grown in small quantities in a vegetable 

 garden, the benefit of soap suds on washing days is very appar- 

 ent ; there are several varieties, the best of which is the Early 

 Paris. 



Carkots. — Carrots are said to be less used liere than in any 

 other country in the world. In France they are considered 

 one of the necessaries of the table, and are particularly prized 

 as an article for soup making. It is a very wholesome vegeta- 

 ble and undoubtedly deserves more notice than it receives, for 

 table use. For stock feeding it is more extensively used, and 

 is considered invaluable. The early short horn is tlie earliest 



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