OCT.] KITCHEN VEGETABLES. 123 



of obtaining spring cabbages ; which is, to let the 

 roots and stems of a quantity of the spring, or early 

 summer planted ones, remain iti the ground. At 

 this time, clear them from leaves and other rubbish, 

 and point over the ground ; burying in a little com- 

 post about their roots, if the soil be poor. If the 

 winter be open, there will be a constant supply ; 

 and, if not, a crop of fine hearted cabbages will 

 come in about February or March, the size of 

 one's fist, very delicate and acceptable. The best 

 sorts to dress for this purpose, are the early dwarf, 

 or early York ; as these cabbage better, and sooner, 

 than any of the other kinds. 



Of lifting and storing Carrot. 

 Carrot should now be lifted, and be stored for 

 winter use. Choose a dry day for this business, 

 and clean them from earth. Then pare off their 

 tops, so as to prevent them from growing after- 

 wards, to the depth of about half an inch ; as by 

 this treatment they keep the better, and do not get 

 soft in spring. They should be laid, or be built in 

 walls, among dry, clean sand, in a cellar or shed, 

 where they may be secured from frost, and from 

 damp. They may be built very readily, by laying 

 them heads and tails, and sprinkling a little sand 

 between the layers ; drudging the wall hard with 

 sand, when finished, by throwing it forcibly against 

 its sides. 



Of pricking out Cauliflower. 

 Now prick out a quantity of the plants sown in 



