JUST HOW 
II7 
obtained. The famous sauerkraut is probably the best known, 
and to most Germans it is unexeelled. There are also cab- 
bage pickles in great variety, besides cold slaw or a salad 
made of the leaves finely shaved and served with a dress- 
ing which, by the way, is improved by plenty of mustard. 
There must not be forgotten, besides, .the plain, homely, 
workaday boiled cabbage which is always welcomed by a 
hearty appetite. 
The student of botany will find it a good plan to allow 
one or two cabbage heads to last over till the second season, 
in order to collect some of the seeds that are developed in 
the yellow flowers borne in a tall flower stalk three or four 
feet high. 
The cabbage tribe is a large and most important one. All 
the branches of the family, produced as they have been by 
careful cultivation, are worthy of attention. Each has its own 
distinctive characteristic as an article of diet. Cauliflower has 
perhaps attained the most delicacy. Who, by the way, has 
spoken of it as " cabbage with a college education” ? 
Carrots. In England and Erance carrots frequently appear 
on the table and are esteemed so highly that they are often 
grown under glass. Their virtues are becoming every day 
better appreciated in America. Carrots and parsnips require 
about the same treatment and are often planted at the same 
time, although the carrots are harvested first. They are very 
hardy and attract almost no insect or fungus enemies. 
The earth should be dug deep, for carrots have long roots ; 
sow seed thick and as early in the spring as possible, planting 
it one-half inch deep in rows about one foot apart. It grows 
very slowly, so that a crop of radishes may be sown on top 
and skimmed off the ground, as it were, before the carrots 
need the space. In fact, radishes actually help the growth 
of carrots, since they break the soil for this slower crop. 
