CABBAGE 



hearted sprouts referred to over a long period. That the supply- 

 may be an abundant one care is taken at the first cutting to 

 remove no more than the heart portion or such as is actually- 

 required for cooking, as the greater number of leaves left on the 

 stems the more plentiful will be the yield of sprouts, or " collards " 

 as they are sometimes termed. If the ground is well stirred and a 

 good mulch of short rotten manure or a dressing of a suitable 

 fertiliser applied, the plants will continue yielding a succession of 

 sprouts for nearly a whole year round. To sum up : cut Cabbages, 

 even if you have to give them away, before the hearts get too far 

 advanced or too fully developed, when there will always be a con- 

 tinuance of young and tender heads coming on. 



The Cabbage is one of the most important of green vegetables 

 for market-garden culture, and although not considered by many 

 so profitable on account of its gross feeding character, it comes into 

 use when there is little else to send to market, and often realises 

 high prices. In spring large areas of Cabbages may be seen in the 

 various market gardens round about London. Those sent to 

 market in April, May, and June are the produce of seed sown in 

 July, the plants being put out in September or early in October. 

 Successional crops are raised in spring as soon as the weather is 

 favourable. If sown too soon the young leaves become damaged 

 by frosts, especially if these occur after a period of mild 

 weather. 



Enfield Market is grown extensively in the market gardens 

 about London. It is one of the oldest in cultivation and one of 

 the best, and for this reason growers generally save their own seed 

 and take great care that their stocks of it do not get crossed with 

 other sorts. The sowing for the principal crop of this variety is 

 generally made about the end of July and up to the middle of 

 August, on poor ground if possible, as in that case the plants come 

 up stocky and hardy and stand the winter well. On rich ground a 

 soft rank growth results which is more susceptible to injury. The 

 sowing is as a rule made in beds 4 ft. in width, which is found to 

 be more convenient for hoeing and weeding. When large and 

 strong enough to be transplanted the plants are set out on ground 

 cleared of Onions or Potatoes, and a second batch on ground 

 cleared of Celery, French Beans, or Vegetable Marrows. Every 

 vacant space, under fruit trees or elsewhere, is planted with 

 Cabbages.* In planting, the ground is lined off into rows 30 in. 

 apart, and in these the plants are set 15 in. asunder. Between 

 every two rows another is then put in, thus making the whole of 

 the plants stand 15 in. apart each way. Early in spring the 

 alternate rows of plants and every other plant in the lines are 

 pulled and sold as Coleworts. This admits of the permanent crop 

 having ample space for development and coming to maturity. 



