THE GARDEN MAGAZINE 



271 



green, or with Paris green and flour, sprinkled 

 dry, or with the resin and lime mixture. The 

 last is by far the best. Club-root must be 

 starved out of the soil, therefore you should 

 not attempt to grow cabbage or cauliflower 

 for two years or more, if this disease develops 

 in your garden, the only remedy being the 

 evil-smelling carbon bisulphide. Black-rot 

 starts on the outer leaves, turning them 

 yellow, and eats its way into the heart of the 

 plant. Destroy the leaves by fire as soon 

 as you discover that they have been attacked. 

 If the rot has reached the stem it is wiser to 

 destroy the whole plant. Should this un- 

 pleasantness develop among your cabbages 

 examine them carefully before storing for 

 winter. Black threads in the fleshy part of the 

 outer leaves indicate its presence, so beware! 

 The head is ripe for culinary uses when it 

 is large and firm. Soft heads, that have the 

 leaves folded so loosely that they yield when 

 you press them, may be used for the winter's 

 supply, as they will harden in storage. This 

 hardening is really an expansive growth 

 of the inner leaves to fill up the space. Cab- 

 bages stand pretty cold weather, so you need 

 not think about storing them until Election 

 Day comes. Then, if you wish to keep 

 them only a short while, say until Christmas, 

 they may be taken out of the ground, placed 

 all in a clump with the roots to the centre 

 and covered with hay, straw or litter. If 

 you wish to keep them longer, or to be more 

 sure of their safety, dig a trench one foot 

 deep, cut off the loose outside leaves of the 

 cabbage, put them in the trench, heads 

 down and close together, cover them over 

 with earth, and, as the weather grows colder, 

 pile on salt hay, straw or litter. If you wish 

 to be very nice about it, plan to keep the 

 heads clean, first line the trench with salt hay, 

 put a little over the plants, and then pile on 

 the earth. Cabbages would much rather 

 be too cold than too warm, so do not start 

 to cover them either too early or too heavily. 



THE BEST GREENS FOR HOT CLIMATES 



Georgia collards are very closely related 

 to cabbage. The leaf is nearly the same as 

 the outer leaves of a cabbage, but no head 

 is formed. It is raised a great deal in the 

 South, where the climate is too warm for 

 heading cabbage, and it is always boiled. 

 The flavor is the same as that of cabbage, 

 but it should be cooked as you would cook 

 kale. Very little of it is raised in the North, 

 as cabbage takes its place, though the seed 

 can be planted and the seedlings cultivated 

 like those of late cabbage. Seed was sown 

 in my garden June 23d, and within four weeks 

 the plants were large enough to be set out 

 one foot apart in the rows. They make a 

 pretty bit of green in the fall garden. Its 

 enemy is the cabbage-worm, but no serious 

 harm was done to my plants, as the young, 

 tender leaves which we used came up after 

 the pest had been fairly well banished. It 

 seems to stand frost well. 



355. Brussels sprouts are little cabbages produced all along the stem, at the base of each leaf. They 

 have a very delicate flavor and should be more commonly grown in the home garden. A touch of fros 

 improves the flavor. Grown liKe late cabbage, but occupy less space. A vegetable the amateur should grow 



stalk leaf, and edible when about two 

 inches in diameter. The seed should be 

 sown like late cabbage, in June for our 

 Northern states, as the vegetable is coveted 

 during the late fall and winter. Light 

 freezing will not hurt the plant, and it fre- 

 quently is left standing until well into the 

 winter; indeed, it survives the winter without 

 much protection. The plants may be set 

 one foot apart, perhaps even a little closer, 

 for they grow tall, rather than stout. They 

 require rich earth, and must make a rapid 

 growth to attain their best in flavor and 

 texture. 



It is a vegetable seldom seen except in the 

 markets, but it is much prized by investi- 

 gating natures who have a liking for cabbage. 

 A good method of preparation for the table 

 is as follows: After trimming the sprouts 

 neatly, place them in cold water for an hour, 

 then throw into boiling salt water, and cook 



gently until tender (about thirty minutes). 

 They are a bright green when done, and if 

 they come out a faded color they have been 

 overcooked. 



CAULIFLOWER THE MOST DELICATELY FLA- 

 VORED MEMBER OF THE CABBAGE TRIBE 



Cauliflower is first cousin to the cabbage, 

 requiring the same rich ground and other 

 conditions as for late cabbage. Cauliflower 

 requires cool weather and plenty of moisture. 

 The seed should be sown in April, as soon 

 as the ground can be gotten into good con- 

 dition, and the young plants transplanted 

 to the garden in June, setting them two feet 

 apart. As soon as the plants appear above 

 ground watch and forestall the cabbage- 

 worm by keeping the plants well sprayed 

 with Bordeaux. It would pay to make the 

 earth somewhat richer for cauliflower before 

 setting them in the garden than for cabbage ; 



77 



*5» 



BRUSSELS SPROUTS, A REFINED AND 

 DIMINUTIVE CABBAGE 



Brussels sprouts are miniature cabbages 

 formed at the base of each leaf along the 



J 



356. Snow-covered Kale or borecole that garnished our Christmas turKey. A non-hearting cabbage which 

 should be grown for winter greens. Is improved in flavor by having a touch of frost 



