68 CABBAGE, 



Although it has not yet been offered to the trade, we 

 speak for it great popularity in the near future. 



CABBAGE FOR SAUERKRAUT. 



As a rule, one would suppose that the best cab- 

 bage for boiling would be the best for sauerkraut, 

 but those who make and eat it say not. As the fer- 

 mentation destroys the fine flavor of the Savoy, this 

 is not used because of its tenderness. The manufac- 

 turers prefer a solid head, of good size, and one of 

 medium earliness. One concern of Long Island has 

 for the past two years used the All Head, and cannot 

 be induced to try any other. They usually furnish 

 the grower with the seeds, and for a succession they 

 make several plantings at intervals of about three 

 weeks, commencing with plants grown from seeds 

 sown in the open, as soon as the soil is in condition 

 to be worked. 



