Ways of Cooking the Cahbage 69 



be destroyed by poisoning the plant. The cabbage-root 

 maggot is sometimes troublesome, but this enemy cannot 

 be reached by any poison, and it is difficult to trap the 

 fly which lays its eggs at the root of the plant. Club- 

 root is the only fungous disease which seriously affects 

 tlie cabbage. This cannot be combated except by 

 rotating the soil with crops which it does not attack as 

 host plants. 



The most common way of cooking the cabbage is 

 boiling with pork or bacon. It is delicate and whole- 

 some prepared by boiling without meat and seasoned as 

 is cauliflower. Prepared in this way it is little inferior 

 to cauliflower. The Savoy variety is more tender and 

 delicate than the smooth-leaf varieties, is as easily grown 

 as others, and is an excellent substitute for cauliflower. 

 Cabbages, as well as all other vegetables, should be put 

 into hot water that has been slightly salted, and boiled 

 until so thoroughly done that they are easily cut with a 

 spoon. Those not eaten warm at dinner are good cold 

 at supper, or they may be fried for breakfast or baked 

 for dinner. They are good as hot slaw, cold slaw, sauer 

 kraut, or may be chopped fine with cucumbers and 

 made into sweet pickle. Any surplus will be relished by 

 the cow, pig and poultry if there is no market for it. A 

 beautiful red variety is grown especially for pickling. 



CAULIFLOWER 



This is a delicate form of the cabbage family which 

 is grown for the undeveloped flower -buds. These re- 

 semble, when ready for use, a mass of fresh curds, 



