VEGETABLES DESCRIPTION AND CULTURE. 303 



able for its fattening properties as for its power of supply- 

 ing strength for labor by producing muscle and bone, 

 which it owes to its richness in blood-forming material, 

 abouuding iu nitrogen, phosphates, and sulphur. Hence 

 it is very nutritious for, and much relished, by laboring 

 people in all parts of the world, but is apt to disagree 

 with those of quiet and sedentary habits. With the latter 

 it is more wholesome and digestible if eaten uncooked. Many 

 persons can eat " cold slaw " with impunity that are 

 unable to use boiled cabbage without great inconven- 

 ience. It is by many much relished when made into sauer- 

 kraut. It is also pickled. 



Marketing. — In gathering the cabbage care must be 

 exercised in the selection of those which give firm heads. 

 Most of the outer leaves are taken off, just a few being 

 left to prevent the head bruising in transportation; the 

 stem is also cut off close. Barrels are generally used in 

 shipping with stout cloth tied over the end and several 

 holes cut in the sides to give sufficient ventilation. The 

 cabbage should be packed strong and securely in the bar- 

 rels, using considerable force, so that there will be no 

 displacement in transit, and the chances for bruising will 

 be reduced to a minimum. It is unwise to pack different 

 varieties in the same barrel; separate the varieties as 

 well as assort the sizes and better prices will result when 

 the shipment reaches market. Crates are used in some 

 sections of the South for sending cabbage to the market, 

 but they do not seem to give as good satisfaction as do 

 the barrels. 



CARROT.— (Daucus Carota.) 



The carrot is a hardy, umbelliferous biennial, found 

 wild in Great Britain, as well as in this country, growing 

 in sandy soil or by road-sides. The root of the wild plant 

 is small, white, dry, woody, and strong flavored; while 



