eleven] come and see MY CABBAGES 



SOW a little of the Sandwich Island variety, be- 

 cause it is so delicious for making soups in the win- 

 ter. The roots should be cooked with a few pinches 

 of codfish, and thus given very much the flavor of 

 oysters. 



No one who wishes to enjoy the country should 

 be without a supply of that delicious vegetable, 

 the rhubarb or pieplant. The best variety is the 

 Linnaeus, and the largest is the Mammoth. The 

 best place to grow pieplant is in a thoroughly 

 worked-up soil that will catch the barn drainage; 

 in fact, it is utterly useless to undertake to do any- 

 thing with this deep-rooting plant unless it has 

 the very richest soil. I caught my cue from a 

 German who was growing it in a corner of his 

 barnyard. It was fenced off from the cows, and 

 what tremendous stalks and a plenty of them ! Pars- 

 ley and spinach I grow by the side of my rhu- 

 barb, because these also demand rich ground and 

 quick growth. They are of decided importance in 

 a kitchen laboratory. 



Nasturtiums constitute no mean candidate for 

 the vegetable garden. The green seeds are fine for 

 pickles, where these are desired. The blossoms 

 glorify the borders for four months. I remember 



[249] 



