Cabbage. 



Early cabbage has always been one of our standbys. It is a 

 comparatively cheap crop to grow. Some years we have to sell 

 it at rather a low figure, but, one year with another, it is a 

 money maker. 



We have settled on three varieties, — the Wakefield, either 

 Early Jersey or Charleston, Copenhagen Market and Glory of 

 Einkhausen. They make a combination that is hard to beat. 

 We make the first sowing of cabbage seed about the middle of 

 January. The early varieties are transplanted in flats, 2 inches 

 apart. The later varieties we set 1§ inches apart. Cabbage is a 

 rank feeder and requires well-prepared soil and heavy fertiliza- 

 tion. To my mind, there is no room in a cabbage patch for 

 lettuce or radishes, or any other intercrop. If possible, we pre- 

 fer to have the ground intended for cabbage sowed to rye the 

 fall previous. Before sowing the rye we apply about 1^ tons 

 hydrated lime per acre. We have had less trouble with wire- 

 worms where we have plowed under a heavy growth of rye. 

 The cabbage plants are set in rows 2| feet apart. The Wake- 

 field varieties are set 15 inches apart, and the Copenhagen and 

 Einkhausen 18 inches apart, in the row. Early cabbage should 

 not be set deep; keep the roots near the surface where the 

 ground is warm. The early varieties, which are grown 2 inches 

 apart in the flats, are cut out with a knife in order to retain all 

 the soil possible, and are planted by hand. We never use a 

 dibber in setting cabbage plants. A few days after planting we 

 apply a small amount of nitrate of soda around each plant, say 

 from 100 to 200 pounds per acre. The after-treatment consists 

 in keeping the field well cultivated, and hoed often enough to 

 keep the soil loose around the plants. 



When the cabbage is ready to cut, a row of barrels is placed 

 through the field every twelve rows. Two men cut the heads, 

 each man cutting six rows. As the cabbage is cut they toss the 

 heads to another man or boy, who places them in the barrels. 

 The filled barrels are hauled out with wagons. Some heads are 

 destroyed, especially when turning the ends, but the loss is 

 nothing in comparison to the expense of carrying the cabbage 

 out by hand. 



