96 



CABBAGE 



bushel baskets, or by teams. If cabbage head becomes bruised, the 

 head will have a spot where it will spoil. If the cabbage is thrown 

 into the wagon, it is likely to be injured. 



Marketing the late crop is a problem. Some are immediately 

 harvested and sold, but a large amount is kept in storage. The old 

 method used to be with cabbage heads upside do^m, covered with 

 straw. In a large way, this is not good. The next method would 

 be to take the manure out of the hotbed pits and place the cabbage 

 there, giving ventilation. A good storage plant would be the next 

 method, the walls with two dead air spaces being of wood, concrete, 

 or brick. Have some ventilating apparatus for taking in the cool 

 air in the night time, also seeing that it can be shut in the day time. 

 There should be some moisture in the houses. A house of that type 

 can be built for two or three thousand dollars. There is such a house 

 near Rochester. 



The best cabbage for storage is Danish Ball Head. The greatest 

 factor we have to recommend that variety is its keeping quality. 

 As far as actual eating quality is concerned, I would rather eat 

 almost any other. 



Question: Where can you obtain pure strains.^ 



Mr. Wilkinson: I have a list of fifteen exporters and growers 

 of seed in Denmark. 



Question: How much will cabbage shrink? 



Mr. Wilkinson: That is a very hard question. It is accord- 

 ing to moisture, ventilation, and form of cabbage when placed in the 

 store house. 



Question: Do you advise fall or spring plowing? 



Mr. Wilkinson: For early cabbage, fall plowing; for late, 

 spring plowing. I would like to have some crop like clover or rye 

 to plow down. 



Question: What is Danish Round Head? 



Mr. Wilkinson: Danish Round Head is an improvement on 

 Danish Ball Head. It is supposed to be several days earlier. I 

 should not prefer this. 



Question: Is there value in the refuse of the cabbage? 



Mr. AVilkinson: I don't approve of leaving cabbage, celery, 

 or onion tops in the field. 



