256 Gardening 
eS MEW Qe d i ee x | 
Fic. 142. A group of plants belonging to the cabbage family. The varieties 
shown here all mature at different times. Thus a continuous yield of leafy 
vegetables may be had from this little plot from early summer until winter. 
a, Early Wakefield cabbage; b, late head cabbage; c, Savoy cabbage~ d, Brus- 
sels sprouts; e, cauliflower. A little planning will enable the gardener to have 
a continuous supply of many different combinations of leafy vegetables. 
to almost any condition, locality, or family taste. Rhu- 
barb, bulblet onions, Swiss chard, New Zealand spinach, 
leaf lettuce, cabbage, pe-tsai (as an autumn crop), and 
chicory are all easily grown. With experience one can 
learn to grow many of the other sorts of more difficult 
culture; that is, if they are at all suited to the local 
conditions. 
A few feet of row for each sort, properly cared for, will 
provide leafy food of a variety of uses and tastes, fresh 
out of the garden from early spring until late autumn; 
the surplus from such crops as late cabbage, pe-tsai, and 
endive may be stored for winter use, while the crop of 
chicory may be forced throughout the winter months. 
The leafy vegetables, so necessary to health, may 
