154 GARDENING FOR PROFIT. 



Iii addition to these, the "American Drumhead Savoy' 5 

 is grown to a considerable extent, and it is really surprising 

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

 sorts, as it attains to nearly as much weight of crop, is 

 much more tender, and finer in flavor. The "Green 

 Scotch " and " Brown German Kalo" belong to the Cab- 

 bage family, but do not form heads. The curled leaves 

 of the whole plant can be used, and are, lilio the 

 " Savoy," much finer in flavor than the plain headed cab- 

 bages, particularly after having been subjected to frost. 



KEEPING CABBAGES IN WINTER. 



It is best to leave late Cabbages out as late as possible, 

 provided 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, accord- 

 ing 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 same width 

 between, care being taken to have the ground leveled, so 

 that the Cabbages will set evenly together. They can be 

 left in this way for three or four weeks, or as long as the 

 ground remains so that it can be dug in the alleys 

 between the beds, the soil from which is thrown in on 

 the beds of Cabbage, so that when finished they have a 

 covering of six or seven inches of soil, or sufficient to 

 cover up the roots completely. Sometimes they are cov- 

 ered up immediately on being lifted, by plowing a fur- 

 row, shoveling it out wide enough to receive the heads, 

 then plowing, so as to cover up, and so on till beds six 

 or eight feet wide are thus formed. This plan is the 

 quickest, but it has the disadvantage, if the season proves 

 mild, of having the Cabbages covered up by the soil too 

 soon, and hence more danger of decay. After the ground 

 is frozen, stable litter, straw or leaves, to the depth 01 



