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THE CULINARY GARDEN. 



157 



CABBAGES. 



Tiansplant spring-sown cabbage of all sorts for autumn and 

 winter use. 



An open situation should be allotted to them ; however some 

 may be planted between rows of early cauliflowers, or wide 

 rows of garden or French-beans. 



But where there is ground to spare, it will be more advan- 

 tageous to plant these crops in an open compartment by them- 

 selves. Plant them out, if possible, in moist weather, in row 

 two feet or two and a half apart, and about two feet distant 

 in the lines: as soon as they are planted, give each a little 

 water. 



Earth up the early and general crops of cabbages as they 

 advance, and if the weather be dry, give occasional waterings. 

 The early crops will now be advancing to makmty, and may 

 be forwarded in cabbaging, if the leaves be tied together with 

 strings of matting or willow twigs. This should be done 

 when the leaves begin to turn inwards. Such as have run to 

 seed should be pulled up ; nevertheless any that show signs of 

 superior qualities, either of being more early or better formed 

 than the others, should be allowed to stand and preserved for 

 seed. It is only by making observations of this kind, that 

 any expectation can be formed of procuring improved vege- 

 tables. 



Sow sugar-loaf cabbage-seed, and any other close quick- 

 hearting kinds, for summer and autumn coleworts, and young 

 autumn cabbages. 



BORECOLE. 



Sow borecole for next autumn, winter, and spring use, if 

 lot done in March and April. 



This is a useful plant, of the open cabbage tribe, and very 

 well worth raising in every kitchen-garden, for the service of a 

 family. There are many sorts, none of which form close heads 

 like the common cabbage or savoy, but always remain open 

 and loose in the heart; but they have, nevertheless, great 

 merit for their exti'eme hardiness to endure coid, and are excel 

 lent for winter and spring use. 



