KOHL-RABI. 



Although strictly a cabbage, botanically, this 

 vegetable stands midway between the cabbage and 

 the turnip, and partakes of the character of both. 

 The edible portion closely resembles a well-shaped 

 globe turnip grown above groimd. When young, 

 and properly cooked, it is as tender and delicate as 

 the cauliflower, and has as pleasing a flavor. When 

 old, it is tough, stringy and unpalatable, excepting 

 that portion next to the ground. No matter how 

 tough and hard the upper portion may be, the lower 

 part is always tender. 



Kohl-rabi is fit to eat only when young, and 

 not more than two inches in diameter ; to that end a 

 succession of plantings is necessary. Not, however, 

 for a summer crop, unless grown in a moist soil and 

 under a lattice shade, as it will not thrive during July 

 and August in the open. In this respect it is quite 

 similar to the turnip. 



CULTIVATION. 



The seed may be sown as soon as the soil is in 

 good condition to work, either in drills, the same as 

 the beet, and thinned out to two inches apart, or it 

 may be sown in the same manner as the cabbage, and 

 transplanted. The latter is the better way, as the 

 small plants are more easily cared for in a seed bed 



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