121 COLE 



^"^ CROPS 



that are little knoMoi are all right to eat and to 

 show, but they are usually hard to sell. 



KOHLRABI. 



Although of the cabbage family, kohlrabi 

 looks and tastes more hke turnips and is cul- 

 tivated like turnips. It is grown for the thick- 

 ened stem or tuber which grows above the 

 ground, and if eaten when young is very tender 

 and more delicate in flavor for early spring use 

 than turnips. It is also excellent for stock feed 

 and is grown extensively for that. The best 

 variety for garden use is the White Vienna, and 

 the tubers should be eaten when from two to 

 three inches in diameter. Like all cole crops 

 they need continuous growth, otherwise they 

 become bitter and stringy. Successive sowings 

 of the crop may be made and when thinned the 

 plants should stand from six to ten inches apart. 

 They require from two and one-half to three 

 months to mature and may be planted and 

 tilled just as turnips are. 



Cole crops all suffer from the same insects 

 and diseases and it is well to get the latest 

 advice upon how to deal with them. For root 

 maggot, a most troublesome pest, read Cornell 

 Bulletin 78 (published at Ithaca, New York), 

 though the only really effective remedy is well- 



