CABBAGE. 49 



required length is placed, another row is placed above 

 them, the stems being arranged between the 

 heads of the first tier, so that the heads 

 of the second tier rest upon the tops of the 

 first. Then another tier is added in the same 

 manner. In this way the operation is continued 

 until the crop is put away, when the whole 

 is covered with newly- fallen leaves to the depth of 

 three inches. The leaves are kept in place by sprink- 

 ling a little soil over them, or with brush, boards or 

 old rails, in short by whatever is most convenient. 

 Wherever salt or marsh hay or seaweed can be 

 obtained they can be used to advantage in place of 

 the leaves. Where cabbage is grown on a large 

 scale there is no way yet found more economical, or 

 one that will better protect the cabbage from loss, 

 or keep it in better condition for eating as well as 

 shipping. 



Those who follow this plan usually select the 

 smaller or not fully-developed heads, to be the first 

 put away, as they will continue growing during the 

 winter, so that heads not fit for market in November 

 will sell readily in February. 



The time for putting away cabbage for winter 

 shipment is a local matter, depending wholly upon 

 climatic conditions. There is but one rule to govern 

 this matter, and that is applicable to all situations, 

 viz. : Cabbage should never be put away when wet, 

 or handled when frozen. It is better to leave it in 

 the field as long as possible, but far better to take up 

 a week too early than a week too late. Select a day 

 best suited for the w r ork, and leave the covering with 

 leaves as long as possible. Cabbages will almost 

 invariably rot if bruised when frozen. 



