156 KOHL-EABI. 



There is a limited demand in market, for those 

 groAvn early, by the Germans and French, who prize 

 them highly. In preparing them for market, the 

 stems are cut off close to the bulb and three of them 

 tied by the leaves in a bunch. They bring from 

 seventy-five cents to one dollar per dozen bunches, 

 and to the extent of the demand for them, pay very 

 well at these prices. As a late crop or for a succes- 

 sion, the seed is sown in the open ground in the same 

 way as Cabbage-seed — about the 10th of May, and a 

 second sowing may be made a month later. 



When the plants are three or four inches high, 

 they are transplanted ; two feet between the rows 

 and one foot apart in the row. Like all the Cabbage 

 tribe, they will grow best on deep, rich soil. It is 

 stated by some that the Kohl-Rabi is difficult to 

 transplant, we have grown it for many years, and 

 never found this to be the case, no more difficult 

 than Cabbage plants. 



The ground between the rows should be kept 

 constantly stirred while the plants are growing and 

 no weeds suffered to remain. A small paper of seed 

 will give enough plants to stock the kitchen-garden. 

 In order to have them young and tender for the 

 table, two or three plantings should be made during 

 the season. For cooking, they should not be allowed 

 to grow full size, if they do, the outside skin be- 

 comes hard and tough. 



Sooner or later, the Kohl-Eabi will be cultivated 

 on a large scale, in the stock-growing districts of 

 this country for feeding cattle during tlie winter. 

 In field culture thej are more easily grown than the 



