1898 
THE RURAL NEW-YORKER. 
On the Wing. 
CABBAGE SEED ON LONG ISLAND. 
CULTURE AMONG FARMER SEED-GROWERS. 
[EDITORIAL correspondence.] 
The Crop and Its Extent. — The 
greater proportion of the cabbage seed 
crown in the United States comes from 
Long Island. This locality is noted for 
the production of fine vegetables ; cab¬ 
bage growing is a specialty here, and the 
same influences which produce market 
cabbages of a high type result in seed of 
standard excellence. One of the best 
known seed specialists on the Island 
estimates the annual crop of cabbage 
seed there at 50,000 pounds. There are 
but few extensive growers, though, prob¬ 
ably, one-half of the entire crop is grown 
by one specialist; the remainder is raised 
by farmers whose main crop is market 
cabbage. 
Classes and Variations. —There are 
four great classes of cabbage in cultiva¬ 
tion, the flat, the conical, the Savoy, and 
the red. From these we get innumer¬ 
able variations, due to soil and climate. 
Soil influences cabbage to a remarkable 
degree. When a variety is persistently 
grown on rich, heavy soil, with every 
effort for high culture, selection produces 
a vigorous, heavy, late-keeping variety, 
such as the Flat Dutch type. Again, the 
same stock seed, grown on light, sandy 
soil, and persistently selected for its 
early maturity, will result, in the course 
of time, in an earlier type. The heavy 
soil is favorable for a long and con¬ 
tinuous growth; the light soil for an 
early growth. When the stock has been 
grown for a number of years in one 
locality, the type becomes fixed, and 
varies slowly when grown under 
changed conditions. It is asserted, how¬ 
ever, that if seed from stock that has been 
grown for a series of years in a cold 
climate, be taken to a warm climate, the 
character will be lost with the first crop 
of seed. Solid heads cannot be expected 
from seed produced in a warm climate. 
Seed Growing.— The cabbage being a 
biennial, it is necessary to grow it on the 
second season to produce seed. The first 
season, the seed plants are treated ex¬ 
actly like those grown for market heads. 
It is very necessary that good cultivation 
be given, and that there should be no 
check in growth. As an example of the 
danger incurred by a check in growth 
when transplanted, a leading seed- 
grower informs me of a case where two 
plots of cabbage were planted under 
exactly the same conditions of soil and 
preparation. Upon one plot the soil was 
firmly packed about the young plants by 
a heavy rain, immediately after they 
were set. They took hold at once, and 
grew finely. On the other field, the 
earth was very wet when the plants 
were set, but a severe drought, with 
drying winds, followed. The soil was 
merely pressed against the roots, not 
packed around them, and they did not 
take hold well. The check received was 
sufficient to rest the plants so that they 
started into seed growth, but they were 
not large enough for this, and as a result, 
extraordinary variations of type were 
noted. 
Storing Over Winter.— For seed pur¬ 
poses, heads two-thirds grown are se¬ 
lected in the Autumn. Careful growers 
select heads of the finest type, year after 
year, and this is a valuable factor in se¬ 
curing the fixed qualities desired in a 
market cabbage. The seed cabbages are 
taken up and trenched, the storing 
trench being plowed out to a depth of 
about eight inches, and in width suffi- 
- cient to accommodate two cabbages, laid 
heads toward the center, and roots point¬ 
ing outwards, upon a slight slant. A 
third row of cabbage lies upon these, 
at the center. The cabbage are laid in 
this way for a length of 20 to 30 feet; 
then there is a break in the trench, and 
a space left vacant, before the storing is 
continued. The trench is then mounded 
over with soil. No great depth of cov¬ 
ering is required; the soil may be 12 
inches thick at the base, but sloping to 
less than half that thickness at the top. 
The most careful growers put a wisp of 
hay sticking up at intervals through 
the top of the trench, to provide ventila¬ 
tion. Stored cabbage does not suffer so 
much from cold as from heat and mois¬ 
ture, which start decay. It is a very 
great error to make the trench where 
water is likely to stand during the Win¬ 
ter ; the position chosen should be well 
drained. 
Starting the Seed Heads. —Just as 
soon as the ground can be worked in the 
Spring, the seed cabbage is set out; it is 
some of the first work attended to. The 
preparation of the soil is exactly the 
same as when setting out the young 
plants the first year. The heads are set 
in rows 3 or 3% feet apart, the plants 
foot apart in the rows. After setting, 
the head is gashed, to enable the flower 
stalks to form more readily. A common 
practice is to draw two gashes across the 
head, at right angles to each other, like 
the scoring on the top of a hot-cross bun. 
A prominent seed-grower, however,states 
that better results are obta’ned by mak¬ 
ing three gashes in the form of a tri¬ 
angle, thus avoiding the cleavage of the 
central bud. 
Seed-time and Harvest. —I inquired 
what special machinery is used in har¬ 
vesting cabbage seed, and was informed 
that, on Long Island at least, hand labor 
is needed for harvesting the crop. The 
seed stalks are cut with some sharp im¬ 
plement, such as a corn-cutter, and the 
stalks left lying for a day or two to dry. 
It is impossible to gather up the seed 
stalks and remove them from the field 
for thrashing, without losing a quantity 
of seed ; so it is shaken and knocked out 
by hand, and is then ready for future 
cleaning. This simplicity of handling is, 
doubtless, one reason why cabbage seed 
has been so largely grown by truck 
farmers. They know exactly what they 
want for a market cabbage, and select 
stock with this end in view. There are 
men on Long Island who have for years, 
grown a special strain of cabbage, se¬ 
lecting their seed with a particular end 
in view. Some of these specialists would 
never sell their seed ; others sold to their 
neighbors, but now most of the fine local 
strains are to be bought from large 
seedsmen. Some of these specialists re¬ 
ject extra large seed, because they con¬ 
sider that such seed would make leaves 
rather than heads. Some of them also 
consider that they get the best results 
from seed at least three years old. 
Soil and Seed Selection. —For more 
than 100 years, the Long Island farmers 
have been selecting this cabbage seed. 
Flat Dutch, Red Dutch and Early York 
were the only varieties grown in the 
early part of this century, the last two 
being from imported seed ; but the farm¬ 
ers were already selecting seed of the 
Flat Dutch, and this selection, together 
with cultivation upon varying soils, has 
resulted in improved and diverging 
types. Soil differences, from light and 
sandy to heavy loam, have resulted in 
early and late varieties. The earlier seed 
growers, who were truckers, selected for 
heads only, without any special idea of 
uniformity, but the more careful men 
endeavored to keep their stock true to a 
certain type, and this care has perpetu¬ 
ated the distinct strains. 
Cauliflower Seed. —Long Island is a 
great cauliflower-growing region, and I 
inquired whether cauliflower seed is, 
also, produced there. It is not, and 
practically all our cauliflower seed 
comes from abroad. Attempts are 
being made to grow it on the Pacific 
coast, in Washington ; one crop of Pa¬ 
cific coast seed is reported as giving 
excellent results, while the following 
season, seed from the same stock was a 
failure. It is thought that these con¬ 
ditions may improve, but at present, 
the best cauliflower seed comes from Den¬ 
mark, where the climatic conditions are 
most favorable to its production. The 
dry heat of our Summer appears to be 
the greatest drawback to the production 
of good cauliflower seed. The Danish 
crop is secured at the expense of much 
risk of loss, in wintering the plants, and 
with considerable labor; the seed is, 
therefore, high-priced. It is true that 
the seed is grown in other parts of 
Europe, as well as in Denmark, but this 
is not so reliable as Danish seed, and 
MOTHERS.—Be sure to use “Mrs. Wins¬ 
low’s Soothing Syrup ” for your children 
while Teething. It is the Best.— Adv. 
consequently is cheaper. It is asserted 
that, when low-priced cauliflower seed 
is sold as Danish, it may always be looked 
upon with suspicion. 
Cabbage-seed Culture Reviewed. —It 
will be noted that the main points in 
growing cabbage seed are the same as 
growing the heads for market. The field 
is prepared in just the same way. Early 
varieties are grown by preference upon 
light soils, late varieties upon heavier 
soils. New or sod ground is especially 
suited to cabbage, except for a seed-bed, 
because of the risk of ravages by cut¬ 
worms. Good cultivation is necessary 
from the start. The plants should never 
receive a check, at any period of their 
growth. When trenched for Winter stor¬ 
age, heating must be avoided, and the 
location must be well-drained. Set out 
as soon as the ground can be worked, 
the seed will be harvested in July. 
Wherever the cabbage can be grown 
commercially to attain high quality, it 
is fair to assume that the seed may be 
grown also. I have heard of one cabbage- 
seed grower on Long Island who perse¬ 
vered, during a series of years, in an 
effort to raise piebald or “ calico - ’ cab¬ 
bage, by interplanting the red with the 
ordinary green type ! He thought, by 
cross-fertilizing, to obtain a combination 
of the two colors, but so far, the effort 
has not succeeded, neither does there 
seem a crying need for piebald cabbage as 
an accompaniment to corned beef. e. t. r. 
what saves people money 
in sending here for their Dry Goods— 
and the only way they can save—is get¬ 
ting choice goods for less prices. That’s 
what brings us mail orders from Maine 
to California. All you need do to find 
out how you can save here is to write us 
what kind of Silks or Dress Goods or 
other sampleable goods you’re interested 
in—we’ll send samples by return mail— 
goods and prices will tell their own con¬ 
vincing story. 
50 inch all wool Black Cheviotte and 
Diagonals, 50c. yard. 
Lupin’s dollar Black Camel Hair, 47 
inches wide, SOc. yard. 
Other new Black Goods 25c., 35c. to 
finest novelties. 
48-inch all wool Cheviotte Mixtures 
J35c. yard—made to sell for half a dollar. 
See what choice all wool Dress Goods 
25e. yard—36 to 40 inches wide. 
Most extensive offering dressy Dress 
Goods 50c., 65c., 75c., 85c., SI.00 up— 
Silks 50c., 65c., 75c., SI.00 up—yet shown. 
Send name and address for new cata¬ 
logue—ready soon. 
BOGGS & BUHL, 
Department C« 
ALLEGHENY, PA. 
SEW INC, 
JHL$9.50 BUYS A Oil ADR VICTOR MACHINE 
~ ' T Adapted to Light and Heavy Work. Reliable and Finely 
Finished ; Guaranteed for 10 Years. Writo for 32 Page Cata¬ 
logue. Attachments Free. 30 DAYS FREE TRIAL Address 
l Dept. 629, VICTOR HFG. CO., 295-297 Fifth Ave., Chleftge 
111 
aOQQQQOOQOQC&QQOCXiOOQQCXiC 
n WE PAY THE FREIGHT AND $15.95 IS 
ALL IT COSTS. 
This 5-piece parlor 
suit, largest size rocker, 
divan, sofa, and two 
parlor chairs, highly 
polished frame, finish¬ 
ed mahogany, and 
upholstered in ve¬ 
lour or tapestry. 
Suitable for any 
parlor in the land, 
| $i$ 05 and freight 
paid to all points 
East of the Mis¬ 
sissippi, points 
West on equal 
basis. Such a 
bargain as this 
you have never 
seen before, no 
matter 
how old 
you are, 
and 
never 
will 
again, 
probably, 
if you reach the century mark, which 
we hope you will. Further comment is 
unnecessary, except that if you want to know v 
of thousands of such bargains, send for our v 
160-page furniture catalogue, and if you want 
carpet at such prices as most dealers can t buy 
for, send for our ten-color lithographed carj ct 
catalogue, and what you’ll find in thtse two 
books will teach you something that you’ll 
want to remember for many a day. Remember 
Christmas is coming, and sensible people give 
sensible gifts which sensible people most ap¬ 
preciate. Something for the home is the best 
of all presents, and our catalogues will suggest 
to you what is best. Address (exactly as below) 
JULIUS HUSKS & SON, 
Dept. 320 BALTIMORE, MD. _ 
) OOOOOOCXXXXXXXXXXXXXNOOOOO 
“HOME DRESSMAKING FREE.’’ 
VALUABLE 32-PAGE BOOK GIVEN FREE 
TO OUR READERS. 
An Expert Dressmaker Tells How to Make 
Over and Re-Color Old Dresses, Wraps, 
etc., to Look Like New. 
It is astonishing’ how little money and work 
are required to make fashionable, up-to-date 
gowns and wraps from last year’s cast-off cloth¬ 
ing, if one only knows how. “ Home Dressmak- 
making” is a 32-page book, written by an expert 
dressmaker, that gives pictures of fashionable 
dresses, wraps, and coats for women and chil¬ 
dren, and tells just how they can be made from 
old garments that are faded, unfashionable in 
color, or out of style. 
The Rural New-Yorker has made special 
arrangements with the publishers to give the 
book free to any of its readers who send a two- 
cent stamp for postage tio Wells, Richardson ,fc 
Co., Dept. U, Burlington, Vt. The edition is lim¬ 
ited, and any one who wants the book should 
send at once. 
MACKINTOSHES. 
Men’s all wool Tricot, $5.00 
Ladles’ cashmere two-cape, $4.00 
These waterproof garments would cost you $zo.oo 
each in any retail store. Send money order for 
sample, stating bust measure and length. Agents 
wanted everywhere. Address, 
M. F. REESE SUPPLY CO., Setauket, N. Y. 
DERRICK OIL CO., 
TITUSVILLE, UA. 
ELITE OIL. 
A perfect burning 
oil. Shipped on trial, 
to be returned at our 
expense if not satis¬ 
factory. GO gallon 
galvanized iron stor¬ 
age tank with pump, 
cover and hasp for 
lock. Write for par¬ 
ticulars and prices. 
ENTERPRISE 
Meat and Food 
Choppers 
Twenty-eight sizes and styles, $1.50 to $275.00 
No. 5 , Clamps to table, 
No. 10, “ “ 
No. 20, “ “ 
No. 12, Screws on table. 
No. 22, “ “ 
No. 32 , “ “ 
Price, $2.00 
3-oo 
FOR CHOPPING Sausage and Mince Meat, 
Hamburg 8teak for Dyspeptics, Tripe, 
Hogshead Cheese, Suet, Codfish, 
Cocoanut, Clams, etc. 
For sale by the Hardware Trade. 
Catalogue Mailed Free. 
American Agriculturist says: 
“ We have given this Meat Chopper a thor¬ 
ough trial with most satisfactory results. They 
excel anything of the kind made in either 
hemisphere." 
Enterprise” is on every machine. Send 4c. in stamps for the Enterprising 
Housekeeper”— 200 recipes. 
THIRD & DAUPHIN STS. 
PHILADELPHIA. 
Farm and Fireside says: 
" It Is the only Meat Chopper we ever saw that 
we would give house room. It has proved such 
a very useful machine that we want our readers 
to enjoy its benefits with us.” 
Our trade-mark 
THE ENTERPRISE MFG. CO. OF PA. 
