ELEVEN] COME AND SEE MY CABBAGES 
sow a little of the Sandwich Island variety, be- 
cause it is so delicious for making soups in the win- 
ter. The roots should be cooked with a few pinches 
of codfish, and thus given very much the flavor of 
oysters. 
No one who wishes to enjoy the country should 
be without a supply of that delicious vegetable, 
the rhubarb or pieplant. The best variety is the 
Linneus, and the largest is the Mammoth. The 
best place to grow pieplant is in a thoroughly 
worked-up soil that will catch the barn drainage; 
in fact, it is utterly useless to undertake to do any- 
thing with this deep-rooting plant unless it has 
the very richest soil. I caught my cue from a 
German who was growing it in a corner of his 
barnyard. It was fenced off from the cows, and 
what tremendous stalks and a plenty of them! Pars- 
ley and spinach I grow by the side of my rhu- 
barb, because these also demand rich ground and 
quick growth. They are of decided importance in 
a kitchen laboratory. 
Nasturtiums constitute no mean candidate for 
the vegetable garden. The green seeds are fine for 
pickles, where these are desired. The blossoms 
glorify the borders for four months. I remember 
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