148 



VEGETABLE GARDENING. 



in a seed bed. The thinnings from the land where seed is sown 

 in the hill may be set elsewhere. 



Raising Cabbage by Transplanting. — If the plants are to be 

 raised in a seedbed and then transplanted to the open ground 

 the seed of such varieties as Late Flat Dutch should be sown 

 about the 10th of May; but if Fotler's Improved Brunswick or 

 other second early kind is to be grown, the seed should not be 

 sown until at least ten days later; and such large, early heading 

 varieties as Early Summer may be successfully raised for winter 

 use when its seed is sown as late as the first of June. In any 

 case the plants should be ready to set out by the last of June, 

 when they should be carefully transplanted. The land should 

 be thoroughly pulverized and marked out three feet apart each 

 way, unless it is to be manured in the hills, when it should be 

 furrowed out one way and marked the other way. The plants 

 should be set at the intersections of the marks, but it is not a 

 good plan to seL them on top of the manure, but rather to put 

 them a little to one side of it. This is especially important if the 

 manure is not well rotted. The cultivation and after treatment 

 are the same for late as for early oabbage. 



Cabbage from Seed Sown in the Hill. — If the seed is to be 

 sown in the hills, the land should be treated as recommended 

 when the plants are to be transplanted. It is generally neces- 

 sary for success to have the soil moist wnen the seed is sown. 

 After the land is marked out, seven or eight seeds should be 

 sown at each intersection covered with about half an inch of soil 

 and pressed down with the sole of the foot. The plants gen- 

 erally come up inside of a week and should be hand-hoed at 

 once, and when large enough cultivated with a horse implement. 

 When big enough to stand alone take out all but one plant from 

 each hill and treat as directed for those that have been trans- 

 planted. 



Harvesting Late Cabbage may be done by selling directly 

 from the field or by storing for marketing during the winter. If 

 the heads are nearly ready to burst they cannot be kept long 

 and should be disposed of at once. There is generally a good 

 demand in. the late autumn for this vegetable for general mar- 

 keting and also by the pickling factories for making sauer kraut. 

 Cabbages will stand ten degrees or more of frost, but severe 



