148 GARDEN AND FARM TOPICS. 



to that of early, except that it is usually planted alone. 

 The work is done entirely by the horse cultivator, the 

 rows and plants in the rows being, according to the kind, 

 from twenty-four to thirty inches apart. There are a 

 great number of kinds offered in the different seed lists, 

 but experienced cultivators confine themselves to but very 

 few kinds. These I give in the order in which they 

 are most approved: " Henderson's Selected Flat Dutch," 

 "American Drumhead," and " Marblehead Mammoth." 



In addition to these, the "American Drumhead Savoy" 

 is grown to a considerable extent, and it is really sur- 

 prising that it is not grown to the exclusion of nearly all 

 other sorts, as it attains nearly as much weight of crop, 

 and is much more tender and finer in flavor. The 

 "Green Scotch" and "Brown German Kale" belong to 

 the Cabbage family, but do not form heads. The curled 

 leaves of the whole plant can be used, and are, like the 

 " Savoy," much finer in flavor than the plain head Cab- 

 bages, particularly after having been subjected to the 

 frost in fall. 



KEEPING CABBAGES IN WINTER. 



There are various methods of doing this. It is best to 

 leave them out as late as possible, so that they can be 

 lifted before being frozen in. In this latitude, they can 

 be safely left out until the third week in November. 

 They are then dug or pulled up, according to the nature 

 of the soil, and turned upside down (the roots up, the 

 heads down) just where they have been growing, and the 

 heads placed closely together in beds, six or eight feet 

 wide, with alleys of about the same width between, care 

 being taken to have the ground leveled, so that the Cab- 

 bages will set evenly together. 



