NEW YORK, FEBRUARY 21, 1903. 
$1 PER YEAR. 
EXTRA-EARLY CABBAGE FOR MARKET. 
How It Is Done In Indiana, 
SOIL ESSENTIALS.—The first essential in growing 
extra early cabbage for market is to select a rich 
soil, and one that contains a large amount of humus. 
The cabbage plant is a gross feeder, requiring a large 
amount of plant food, especially nitrogen. It is also 
a thirsty plant, and must be supplied by irrigation 
or by the proper preparation of the soil to hold all 
file rainfall possible, and given constant cultivation, 
that this moisture may be retained for the use of the 
plant. The latter method is much cheaper. 
GROWING PLANTS.—The plants must be started 
in hotbeds, which should be made about five weeks 
before the time to set the plants in the open ground. 
In this latitude it is the last of February. After al¬ 
lowing the rank heat to pass off and the hotbed settles 
to a more regular temperature, which will take about 
one week, the seed is sown in rows about two inches 
apart. The seed should be sown very thin so each 
plant will have plenty of room. If the seed is sown 
thick the plants will be spindling and weak, and no 
amount of labor or care afterwards can possibly bring 
the best results. After the seed is sown the hotbeds 
must be closely watched to prevent their becoming 
overheated. Much of the success of the work de¬ 
pends upon the care and management of the plants 
after they come up. The temperature and watering 
must be regulated, so that the plants will make a 
steady growth. If a plant that is making a rapid 
growth is suddenly chilled or overheated its growth 
is checked, or over-stimulated, and the plant never 
recovers from the injury. It will grow, it is true, but 
it cannot produce as good results as if its growth had 
not been interfered with. After the plants have sev¬ 
eral leaves they should be transplanted into hotbeds 
or cold frames that have previously been prepared for 
them. The plant bed is first watered and the plants 
taken up as needed; the roots trimmed and the plants 
set out about inches apart. They are immediately 
watered, the sash placed on the beds and 
shaded if need be. I have found that 
for our climate a cold frame, without 
any bottom heat, is better for cabbage 
than a hotbed to transplant into. They 
make a more stocky and even growth, 
and require less attention. 
PREPARATION OF THE SOIL.—If 
the land is level the soil is well plowed 
in the Fall and the ground thoroughly 
subsoiled. This will form a deep reser¬ 
voir to hold a large water supply, from 
which an early cabbage croii can be 
grown without any rain during its 
growth if the proper cultivation is fol¬ 
lowed. The Fall plowing also allows 
earlier setting in the Spring, as the soil 
will dry out much quicker. The cut¬ 
worms will also be less numerous, and 
the freezing and thawing of the plowed 
ground aids in liberating plant food. As 
early in the Spring as the soil is suffi¬ 
ciently dry go over the ground with a 
disk harrow. This should be done even if the plants 
are not ready to set out, as it breaks up the crust 
formed and prevents the rapid evaporation of the 
moisture. When ready to set the plants, thoroughly 
prepare the ground with a disk and smoothing har¬ 
row and drag. The ground is furrowed out three 
feet apart for the earliest varieties and 3^4 feet for 
the laier ones. A small narrow shovel is used, and 
hut few furrows are laid off ahead of the men setting 
plants, as the ground dries quickly. 
LETTING PLANTS.—The plants are thoroughly 
watered two days before they are to be set in the 
open ground. Fine rootlets just starting from the 
stock will thus be formed, and they will readily take 
hold when set in the moist soil. The plants are again 
watered and then carefully taken up with a large 
piece of soil containing as many of the roots as pos¬ 
sible. The plants ai'e placed one at a time in shallow 
boxes and taken to the field. The men setting the 
plants each take a box and remove the plant with 
as much of the dirt as possible undisturbed, and set 
it in the furrow, pressing the soil about the roots and 
scraping loose soil over the surface. By this method 
the plants commence to grow at once, checking their 
SIXTY POUNDS OF GOOD CABBAGE. Fig. Ii>. 
growth but little. The ground should be harrowed 
as soon as possible with a one-horse harrow to break 
up the compact soil formed by the men while setting 
the plants. The first few cultivations are deep, with 
the small shovels on the Planet Jr. The after cultiva¬ 
tion IS with a small-tooth harrow which is used 
every week and after each rain or even light showers. 
VARIETIES.—For the earliest cabbage for the local 
in the local markets, one at a distance of three miles 
and the other seven miles. In gathering a load, the 
wagon is driven into the field and the cabbage cut and 
loaded directly into the wagon, as shown in Fig. 46, 
which represents a load of cabbage and blackberries 
ready for the market. After the cabbages ard all cut, 
the ground is cleared of the stubs and unmarketable 
heads and the field planted to green beans, which 
are grown and canned on the farm. By the method 
given I have been able to produce marketable cabbage 
in less than SO days from time seed was sown. Nearly 
every plant set out w'ill also produce a marketable 
head. I have also found that there is more clear profit 
in early cabbage than any other crop. 
ELMER G. TUFTS. 
APPLES FOR EXPORT TRADE. 
LOADING EARLY WAKEFIELD FOR LOCAL .MARKET. Fig. 46. 
market the Early Express is used. But very few ot 
this variety are planted, as they do not form hard 
heads, and are difficult to dispose of in competition 
with the Wakefield. One good point they have is 
that they are several days earlier than any other va¬ 
riety. The main crop is the Early Wakefield. Fig. 46 
represents part of a load of this variety being loaded 
for the local market. Henderson’s Early Summer and 
Fottler’s Brunswick are planted as second early. In 
Fig. 4.5 is shown half a dozen of the latter variety 
which weighed 60 pounds. 
-M.ARKETING.—Most of the cabbage is disposed of 
How should they be packed? Does It pay to keep No. 
1 and No. 2 separate? Should inferior fruit ever be sent? 
The only apples that will pay to export are strictly 
No. 1. Pack if in barrels by shaking frequently, and 
when full lay a padded false head on top, hold it down 
on apples snug, and shake again on a solid floor, then 
fill again and repeat the shaking until they are all 
firm; then fill up so at least the apples are an inch 
above the top of barrel. Pi*ess with a good strong 
press and head-line both heads. I should have said 
nail the bilge hoops before filling the barrel and 
clinch the nails on the inside so as not to injure any 
apples. I have had no experience with boxes, but 
think they are coming for our good fruit. 
Ontario Co., N. Y. t. b. wilson. 
Apples for export should be packed while yet solid. 
They should be well shaken several times as the bar¬ 
rel Is filled, and the head should be forced in with 
considerable pressure. No. 1 and No. 2 apples should 
be packed separately for any market, and especially 
for the foreign trade. No. 2 apples are useless to the 
trade which requires No. 1 and sometimes seli well 
separately. If No. 2 apples are solid and bright, but 
small, they may sell well on a bare market because 
their soundness insures their arrival in 
better condition than large, soft fruit. If 
they are second class because soft, 
clouded or wormy, it is never advisable 
to ship them. Shipping abroad is at¬ 
tended with so many chances of loss 
that it is best to begin in a small way 
and take careful counsel with a reliable 
shipping agent. w. ii. hart. 
Dutchess Co., N. Y. 
Apples packed for export trade should 
be put in good shape. No. 1 and No. 2 
kept separate. They should be double 
faced, and when the apples are put in 
the barrels they should be well shaken 
down and then filled very full and press¬ 
ed very solid. It is necessary to press 
them harder for export trade than it 
would be for home trade. We do not 
think it is wise to pack No. 1 and No. 2 
together, although this is done largely 
and it might work well once or twice, 
but we find it better to pack them separ¬ 
ately and have a brand for No. 1 stock and another for 
No. 2 fruit. If you put up your fruit in good shape 
under certain brands, the trade will soon be looking 
for this brand and will pay according to the quality 
of the fruit. It is all right to ship No. 2 apples if 
they are sound and good solid fruit. Quite often No. 
2 pays better in proportion than No. 1. It does not pay 
to ship apples which are too ripe or are inferior in 
any way, as they will arrive in foreign markets in 
slack, poor condition, and often will but very little 
more than pay charges. There is a great outlet for 
fruit in the foreign markets, and they are willing to 
pay for quality. w. h. ri.odget co. 
Worcester, Mass. 
Vol. LXII. No. 2769. 
