48 CABBAGE. 



crop is not yet formed. This fiber is not only tough, 

 hard of digestion, but in some plants actually 

 injurious when used as a vegetable. Many persons 

 can eat cabbage when taken fresh from the garden, 

 young and tender, but cannot eat it after it is fully 

 matured, and has been stored for a short time even, 

 as it is then not only tasteless but indigestible. 



TO KEEP CABBAGE THROUGH THE WINTER. 



This is a simple matter, although there is quite 

 a difference of opinion as to the best methods. The 

 market gardeners near New York plow a single fur- 

 row from six to eight inches deep in which they place 

 the cabbage, heads down, as closely as they can be 

 set; they then turn a furrow over the heads from 

 each side. This is all the attention that is required, 

 as they will be covered to the depth of a foot, which 

 is quite sufficient to keep out all the frost we are 

 liable to have before the heads are marketed, which 

 is usually by the first of February. The heads put 

 in these trenches are always fully developed, as they 

 need to make no growth during winter when put 

 away in this manner. 



There is a better and more simple plan than this, 

 where it can be adopted. Where cabbage is grown 

 for shipping in large quantities, the farmers keep it 

 in their orchards, or in groves, where there is slight 

 natural protection. It is best to commence against 

 a fence with a southern or eastern exposure. The 

 fence is made tight by a liberal use of straw, or 

 stalks, or both ; against this are set the cabbages as 

 grown in the field, upright, but with a little slant, 

 and placed closely together. When a row of the 



