should be fed first, and the heads kept in a
cool place, not more than two or three deep, at as near the freezing
point as possible. If it has been necessary to cut the heads from the
stumps, they may be piled, after the weather has set in decidedly cold,
conveniently near the barn, and kept covered with a foot of straw or
old litter. As long as a cabbage is kept frozen there is no waste to it;
but if it be allowed to freeze and thaw two or three times, it will soon
rot with an awful stench. I suspect that it is this rotten portion of
the cabbage that often gives the bad flavor to milk. On the other hand,
if it is kept in too warm and dry a place, the outer leaves will dry,
turning yellow, and the whole head lose in weight,--if it be not very
hard, shrivelling, and, if hard, shrinking. If they are kept in too warm
and wet a place, the heads will decay fast, in a black, soft rot. The
best way to preserve cabbages for stock into the winter, is to place
them in trenches a few inches below the surface, and there cover with
from a foot to two feet of coarse hay or straw, the depth depending on
the coldness of the locality. When the ground has been frozen too hard
to open with a plough or spade, I have kept them until spring by piling
them loosely, hay-stack shape, about four feet high, letting the frost
strike through them, and afterwards covering with a couple of feet of
eel-grass; straw or coarse hay would doubtless do as well.

I have treated of cabbage thus far when grown specially for stock; in
every piece of cabbage handled for market purposes, there is a large
proportion of waste suitable for stock feed, which includes the outside
leaves and such heads as have not hardened up sufficiently for market.
On walking over a piece just after my cabbages for seed stock have been
taken off, I note that the refuse leaves that were stripped from the
heads before pulling are so abundant they nearly cover the ground. If
leaves so stripped remain exposed to frost, they soon spoil; or, if
earlier in the season they are exposed to the sun, they soon become
yellow, dry, and of but little value. They can be rapidly collected with
a hay fork and carted, if there be but a few, into the barn; should
there be a large quantity, dump them within a convenient distance of the
barn or feeding ground, but not where the cattle can trample them, and
spread them so that they will be but a few inches in depth. If piled in
heaps they will quickly hea