CABBAGE 
E. N. Reep, Corriayp, N. Y. 
As time advances it becomes more and 
more apparent that each of our vegetable 
crops must have some special thought if 
we are to continue their culture. 
Tf one were to pass through some of 
the older cabbage districts it would be a 
noticeable fact that a great many fields 
showed disease while others looked stunted. 
Many of these conditions might have been 
avoided had attention been paid to keeping 
disease off the farm and practicing more intensive cultural meth- 
ods. With less acreage, still producing the same number of tons, 
the period between two cabbage crops could be lengthened. The 
cabbage is one of the crops that requires a very long period before 
another crop of the same kind is put on the field. If this lengthy 
period does not occur the soil will become infested with disease 
and insects, and available plant food necessary for this crop will 
be lacking. 
Because I am a producer of cabbages by the hundred tons does 
not imply that the work is done in a wholesale way, but rather 
that attention has been paid to the small details and conditions 
which go to make vields of twenty to twenty-five tons per acre. 
Only once in the past six years has my yield fallen below the 
twenty-ton mark. 
With the thought of still keeping at the cabbage business J shall 
try to offer a few suggestions that will tend toward a longer and 
more successful period of cabbage culture both from the large and 
small grower’s standpoint. It is always the attention to small 
things that brings success in larger ones. 
DIFFERENT TYPES 
The cabbages that are grown in this state can be divided into 
three classes according to their time of maturity. First comes 
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