CABBAGE 



E. N. Reed, Cortland, N. Y. 



As time advances it becomes more and 

 more apparent that each of our vegetable 

 crops must have some special thought if 

 we are to continue their culture. 



If one were to pass through some of 

 the older cabbage districts it would be a 

 noticeable fact that a great many fields 

 showed disease while others looked stunted. 

 Many of these conditions might have been 

 avoided had attention been paid to keeping 

 disease off the farm and practicing more intensive cultural meth- 

 ods. With less acreage, still producing the same number of tons, 

 the period between two cabbage crops could be lengthened. The 

 cabbage is one of the crops that requires a very long period before 

 another crop of the same kind is put on the field. If this lengthy 

 period does not occur the soil will become infested with disease 

 and insects, and available plant food necessary for this crop will 

 be lacking. 



Because I am a producer of cabbages by the hundred tons does 

 not imply that the work is done in a wholesale way, but rather 

 that attention has been paid to the small details and conditions 

 which go to make yields of twenty to twenty-five tons per acre. 

 Only once in the past six years has my yield fallen below the 

 twenty-ton mark. 



"With the thought of still keeping at the cabbage business I shall 

 try to offer a few suggestions that will tend toward a longer and 

 more successful period of cabbage culture both from the large and 

 small grower's standpoint. It is always the attention to small 

 things that brings success in larger ones. 



DIFFERENT TYPES 



The cabbages that are grown in this state can be divided into 

 three classes according to their time of maturity. First comes 



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