VEGETABLE GROWING 401 



stem gives a comparatively small head, and a very large number of sprouts which, if of 

 proper form, are about the size of walnuts, quite hard, round, and green. The plants 

 when put out into the open ground from the seed-bed as early as June become strong and 

 tall, and commence to produce sprouts of this nature at the bottom of the stems in 

 November ; and as these are cut off and used, others higher up will swell, and in due 

 course are large enough for use. Thus stems that are from 20 to 24 inches in height will, 

 in this way, give a supply of good hard sprouts for fully five months. The sprouts come 

 out from the upper side of every leaf-stem, and as they mature, the leaves ripen and 

 fall, or may be pulled off, but in no case should they be removed until the sprouts are to be 

 cut. Cutting takes more time than pulling, but as, in the spring, other long, tender shoots 

 break out from the stems and furnish delicious greens, it is best to cut the sprouts, as then 

 their more dormant buds are left to break into shoots. The tips or heads should not be 

 cut until late in the winter, for as long as these remain stem growth goes on, and sprouts 

 are produced, even though they are only small ones. Seed should be sown about the 

 middle of March in shallow drills, and protected by nets or litter from birds. It is well 

 to put out plants when 6 inches in height, as then they make strong growth and begin to 

 sprout early in the winter. The usual rule, if planted in a bed, is to have the rows 2 feet 

 apart, but in rich ground they should be wider than that. The soil, after planting, may 

 with advantage be made very firm, as that tends to make the stems harder. Good 

 varieties are Exhibition and Pride of the Market. 



Cabbage. Although all the various members of Brassica are of the Cabbage tribe, 

 having all emanated from the wild Cabbage, yet there is great differences in them, as 

 may be found in Cabbages proper, White, Red, Savoy, and Colewort, Curled Kales, 

 Brussels Sprouts, Cauliflowers, and Broccoli. Under the term Cabbage, therefore, we 

 treat of those properly so named. What are called White Cabbages are all hearting, and 

 whilst leaves exposed to the light are green, the hearts, being firm and blanched, are white. 

 These constitute one of the most valuable of vegetables, being very hardy, and available 

 for use nearly all the year round. Sowings of seed may be made frequently, the earliest 

 in the year being in a frame in February ; or failing a frame, then outdoors on a warm 

 border early in March, the object being to secure a quick succession to the Cabbages 

 obtained from an autumn planting. The seed-bed, which may be a small one, should 

 be either covered up thinly with dry, clean straw litter or ferns to keep off birds, or be 

 netted over for the same reason. A second sowing may be made in May to give plants 

 to furnish heads in the autumn, after Peas are over and the hot weather has passed 

 away. Yet, a further sowing may be made about the middle of August in the open 

 ground. This sowing, as it is well to have plenty of plants, should be in shallow drills, 

 10 inches apart, the seed being thinly sown, as then the plants can develop well for plant- 

 ing out. It is a good plan indeed to sow all these Cabbage seeds in drills in this way. 

 The plants obtained from an autumn sowing should be ready to plant out on good 

 grounds in rows, 20 inches apart, early in October, putting them in with an ordinary 

 hand dibble, and in all cases well fixing the plants in the soil. From such a sowing there 

 should be good hearts to cut from during May and June much depends on the variety ; 

 but it is a good plan to have two, one small and quite early, such as Harbinger or April, 

 and one later, like Flower of Spring. It is a common rule to allow the weaker plants 

 from an autumn sowing to remain in the bed all the winter, and then plant them out in 

 March to make hearts for succession. All of the ordinary type of Cabbage, after hearts 

 have been cut, will produce sprouts that are valuable also. But it is best to leave 

 only the autumn planted stock for that purpose, as the cut stems break strong, and 

 give good sprouts for some ten months longer. The chief times to have Cabbage good 

 are from April till midsummer, and from the end of August until the end of the year, 

 when Coleworts and Savoy succeed. To have them good during hot, dry weather, it is need- 

 ful to water liberally, and place a liberal mulch of manure about the plants. When cater- 

 pillars appear, a sprinkling of fine salt on the heads at night, and washed off in the 

 morning with water, does great good in destroying the pests and helping to manure the 

 plants. Generally it is well to have plants to put out in the open ground in March, May, 

 July, and October to have a long succession. Good varieties for autumn sowing are 

 Harbinger, April, Ellam's Early, and Flower of Spring. Heartwell is the best Cabbage 

 that we know for sowing in spring and early summer. Harbinger and April are small, 

 but very early, and may be planted rather closer than advised above. 



Cabbages, Red. These are grown exclusively for conversion into pickles, being of 

 somewhat harder texture than cooking Cabbages. The seed is sown usually in the early 

 spring, generally in April, outdoors with other varieties, and the seedlings transplanted 

 when strong enough into a row, as few heads are, as a rule, sufficient for ordinary use. 

 The culture required is simple enough ; the plants need only to be planted in good garden 

 soil, 15 inches apart, and kept clean by frequent use of the hoe. Very large heads are 

 undesirable ; indeed, to enable large ones to be produced it is needful to plant out much 



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