VEGETABLES — DESCRIPTION AND CULTURE. 197 



upper end, lay the cabbages, head downward, a little 

 sloping, so that the water may run out from the heads. 

 Cover now with earth a few' inches thick, forming a sharp 

 ridge about their roots, which should be made firm by 

 treading or beating. Begin at the lower end and dig out 

 as wanted for use. 



Seed. — Set out some of the best heads in the spring at 

 a distance from turnips and all other members of this 

 family, or they will intermix. Of the late varieties, home- 

 grown seed, if pure, is the best. Support the stems as 

 they rise by stakes, and gather the se'ed before it scatters. 

 Seed will keep four years. 



Use. — Cabbage, as an article of food, is not so remark- 

 able for its fattening properties as for its power of supply- 

 ing strength for labor by producing muscle and bone, 

 which it owes to its richness in blood-forming material, 

 abounding in nitrogen, phosphates, and sulphur. Hence 

 it is very nutritious for, and much relished by, laboring 

 people in all parts of the world, but is apt to disagree 

 with those of quiet and sedentary habits. With the latter 

 it is more wholesome and digestible if eaten uncooked. 

 Many persons can eat "cold slaugh" with impunity that 

 are unable to use boiled cabbage without great inconven- 

 ience. It is by many much relished when made into 

 sauer-kraut, and is also pickled. 



C ABDOOK-K Cynara Cardunculus.) 



The Cardoon is a perennial plant, a native of Candia, 

 introduced into England in 1658. It resembles, and is a 

 species of artichoke, but is of larger size, some five feet in 

 height, with the leaves spreading out widely. In conti- 

 nental Europe, it is considerably cultivated, but it is a 



