chap, vi.] THE KITCHEN-GARDEN. 157 
and planted out in rows eighteen inches or 
two feet apart; and the autumn crop is sown 
in May, and planted out in July, generally 
eighteen inches apart every way. All cab¬ 
bages require a rich soil, and frequent hoeing 
up; and in dry weather they should be 
watered to make them succulent. The stalks 
of the spring cabbages are generally pulled 
up and carried to the refuse heap as soon as 
the cabbages are cut; but the stalks of the 
summer and autumn kinds are left standing, 
that they may throw out what are called 
sprouts. The culture of the red cabbage is 
exactly the same; except that there is no 
spring crop, and the stalks are never left 
standing for sprouts. Some gardeners sow 
only one crop of green cabbages, and leave 
the stalks standing to produce sprouts all the 
rest of the year. When the cabbage stalk 
is left for sprouts, it is customary, after cutting 
the cabbage, to give the stalk two cuts across, 
so as to divide the top into four; as when 
this is done, it is thought to produce sprouts 
with more certainty. 
Coleworis are young cabbages gathered 
before they form a head; and they are gene- 
