12 
THE COTTAGE GARDENER. 
April l. 
pressing it down with a broad ladle to squeeze out the 
moisture ; lay it in a deep dish, and cut it entirely into quar¬ 
ters. Lay some bits of fresh butter among the leaves, add a 
little pepper, cover the dish, and send it to table. 
If preferred to be cooked with ham or bacon, the second 
: boiling can be in the pot with the meat. 
To Stew Cabbage _Parboil in milk and water, and drain 
it; then shred it, and put it into a stewpan, with a small 
piece of butter, a small tea-cupful of cream and seasoning, 
and stew tender. Or, it may be stewed in white or brown 
I gravy. 
Borecole dressed the German way. —This is sorae- 
1 what similar to the preceding. Take Borecole, parboil it, 
, chop it up a little, and put it into a stewpan, with a suffici¬ 
ent quantity of warmed butter and bacon. When nearly 
; done, without having been too much pressed, moisten it 
i with a little gravy or broth, and serve with bacon or sau- 
I sages. 
Cabbage with Cream. —Wash the Cabbage, and boil it 
in w'ater with a pinch of salt; when it yields to the pressure 
of the linger, take it out, and squeeze it; put it into a sauce¬ 
pan, with butter, salt, pepper, nutmeg, and a spoonful of 
flour; pour over some cream, and stew it. 
Stuffed Cabbage. —Take a firm-hearted Cabbage, re¬ 
move the outer leaves, the stalk, and the thick veins, and, 
having placed it in a dish, pour some boiling water over it, 
which will take away the acridity and loosen the leaves. 
Let it drain, and then garnish the inside and between the 
leaves with a stuffing of veal and bacon, chopped line, or 
sausage meat; tie it up, and stew it four hours, with onions, 
carrots, scraps of meat, bacon, and such like, to which add a 
little broth. Serve with the liquor strained and reduced, 
and thickened with flour. 
Cabbage Sour.—Take a Arm, white Cabbage, wash it well, 
and mince it, and let it stew over a slow fire in a little but¬ 
ter. When it begins to be tender, and to be a little reduced, 
moisten it with vegetable broth, adding pepper and salt to 
the taste, and, if required, a little more bulter may be stirred 
in. When the soup gets a good colour, put in bits of bread 
cut the size of a penny, and it is ready for the table. 
Sauer Kraut. —This national dish of Germany is thus 
made :—Take six white Cabbages, and cut out the stalks, 
shred the Cabbages very finely,andmix with themhalf-a-pound 
of salt, half-an-ounce of juniper-berries, or caraway-seeds, 
and press the whole as closely as possible into a cask. Put 
a cloth over the shred Cabbage, a wooden cover over the 
cloth, and a heavy weight over the cover. Let it stand in a 
warm cellar for two months, preserving the liquor which 
rises on the top; it should then be removed to a cooler 
place, and it is ready for use. To dress it, put a quart into a 
stewpan, with a little butter, and half-a-pint of weak gravy; 
stew gently until tender, and serve under boiled pork or 
beef, or sausages, boiled or fried. The Bavarians mix it 
with butter and red wine after it has been boiled. 
Coldslaw. —Shave a hard, white hearted Cabbage as 
finely as possible, put it in a salad bowl, and pour over it the 
usual salad dressing. This is an American dish.— Roger 
I Ashpole. 
HOW TO SUBDUE THE AUSTRALIAN 
WILDERNESS. 
(From the Rural Magazine.) 
At e have seen many gardens in many lands. Even in 
one county in England we visited one hundred and twenty 
in the course of a few months, taking notes of each. AAe 
have seen almost all the principal Botanic and Royal Gar 
dens in Europe, with tlm market-gardens round their greatest 
cities; but in the whole course of thirty years’ experience 
we have never seen such a lot of neglected gardens, or of 
such as necessitate a man in some cases to mow his way 
into them, as we have witnessed in the Australian colonies. 
However, as the excitement of the gold fever is fast sub¬ 
siding, we feel confident that what may now be written on 
this subject will not remain long unnoticed by a young and 
rising community, composed as it is of hardy nativedaorn 
Australians and intelligent new arrivals. 
It must be acknowledged by all that the quickest and 
most perfect means of at once raising up scenes of beauty 
and giving a cultivated aspect to anew place, in'the shortest 
space of time, is to go at once into the dense forest and cut 
and carve out your park, villa-garden, or farm, at pleasure; 
then you can leave your groups of trees and rows or avenues 
of them at your will, having your pleasure-gardens, kitchen- 
gardens, and flower-gardens sheltered to a nicety. But 
where the hand of man has destroyed the forest, or where 
nature never planted a tree, a different, a longer, and a more 
precarious undertaking awaits the improver of lands. 
Supposing that you settle down upon a piece of land, with 
a gum-tree here and there, say forty or fifty to the acre, you 
may rest assured that you can always do something there. 
The first thing to be done, whether on a large or small 
scale, is to grub out enough of space to form a kitchen- 
garden, a lawn, and a paddock for horse and cow feeding; 
but as for encouraging poultry about your place at this early 
stage, we would advise you to dispense with such a source of 
profit, as the harm that they will do to your crops, if even 
only running across your paddock, will make you rue the 
day you introduced them ;—the grass seeds sown for pasture 
they will eat, and tlie herbage in other parts of your grounds 
they will damage or destroy. The ground for the kitchen- 
garden ought to be at once trenched, by laying it open for 
three months to the summer’s sun, and in afterwards mix¬ 
ing the clay and sand together thoroughly, to the depth of 
at least twenty-six inches. If there are gum-trees on your 
land, it can at once he known that there is sand, loam, and 
clay not far off. On alluvial plains the trenching may be 
dispensed with, but if on scrub lands, clay must be mixed 
with the sand ; and if on sandy land, clay must be dug from 
the bottom and mixed with the sand on the top, which will 
in many cases supersede manuring of any liind. This 
trenching or mixing must also be extended to the grounds 
meant for planting fruit-trees, shrubs, or even flowers, to 
make them prosper to perfection. AA’hen the parts intended 
to be planted are turned up, the roads shaped out, and the 
outline of the different masses of trees, flower-beds, groups 
of shrubs, fruit-trees, or bushes made, it is then time to 
think what are the kinds to be put in. Now, to combine 
ornament with use, nothing can be more beautiful than to 
have a due portion of fruit-trees in masses round your 
mansion. As to the outline of the groups, let it be irregular: 
and, whether on a large or small scale, the turnings ought 
to resemble the bendings of nature, as found in any part of 
the habitable globe. To make this more plain, suppose a 
large mass of apple-trees resembling in shape the island of 
Great Britain, with a tree or two placed in the position of 
the smaller islands around; and in another direction fiom 
your mansion, have a mass of chesnut-trees resembling 
Italy, so placed as not to interfere with the picturesque 
effect and harmony of the whole; in your next group plant 
a mass of olives to resemble Greece, with trees in relative 
positions to its islands. AVe have considered your lawn as 
water, and your flower-beds and clumps of trees as land; 
and we design the whole to be us near tlie shape of the real 
lands and waters’ outline as possible. In this manner as 
many plots as convenient might be planted, each with a 
different kind of fruit-tree, shrub, or ornamental flowering 
plant; but in no case, if you desire the future welfare of 
the trees or plants, let more than one species prevail in one 
bed or mass. 
Among the ornamental and useful trees and shrubs, plant 
the acacias, mimosa, eucalyptus, epacris, myrtle, olive, 
pomegranate, chesnut. orange, lemon, shaddock, oak, elm, 
larch, yew, lime, birch, weeping-willow, laburnum, poplar, 
pine, spruce, silver-fir, service, sycamore, walnut, filbert, 
alder, asli, beech, hornbeam, pinaster, privet, holly, black 
and white thorn, pear, cherry, apple, plum, almond, fig, 
medlar, guelder -rose, arbutus, phillyrea, nlaternus, rhodo¬ 
dendron, azalea, aueuba, laurel, cedar, daphne, erica, juniper, 
laurustinus, furze, broom, and many others, both indigenous 
and imported ; at the same time a due proportion of climb¬ 
ing plants, as the clematis, dolielios lignosus, ivy, passion¬ 
flower, and climbing roses of many varieties. These mny 
be allowed to grow over stumps of trees, or be fastened to 
stakes in the most simple manner, so as to preserve tlie 
distinctive characteristics of each. Irregular flower beds 
must also bemade, and planted with heartsease, pink, piccotee, 
carnation, petunia, verbena, salvia, snapdragon, pelargonium, 
dahlia, calceolaria, fuscliia, with many more kinds; and 
