CABBAGE. Sf 



ered with stalks, leaves, or whatever material is most 

 convenient, to prevent further freezing, so that the 

 heads can be taken out as required. It is not good 

 economy to lay aside as worthless a lot of cabbages 

 because they are small. If put away as recom- 

 mended, they will make fine heads before spring, 

 when they will be worth more than they would have 

 been had they perfected their growth in November. 



CABBAGE FOR FAMILY USE. 



This should be put away in the same manner 

 as that for market, only that the heads put in the 

 trench first, and which will be the last to be taken 

 out, should have their heads but perfectly formed, 

 just large enough to show that the possibilities for 

 a head are there. These should be followed by more 

 matured heads, and the last put in should be fully 

 developed. Where poultry is kept there should be 

 sufficient put away in the same trenches to give them 

 an occasional meal. 



TYPES AND VARIETIES. 



As already stated, there are five distinct groups 

 of cabbage in cultivation. In some of these there 

 are variety names, almost innumerable. Some are 

 descriptive, as, for instance, for earliness, lateness, 

 as may seem desirable ; others for general adaptation, 

 as "All Seasons," "Succession," or "Surehead." 

 Others have a local application, "Louisville Drum- 

 head," "Bridgeport Drumhead," or "Long Island 

 Beauty." On Long Island there are numerous local 

 names for the various strains which are rarely known 



