ith
the greatest care, a large portion of the sweetness is lost. The length
of time required to cook cabbage by boiling varies with the quality,
those of the best quality requiring about twenty minutes, while others
require an hour. In cooking put it into boiling water in which a little
salt and soda has been sprinkled, which will tend to preserve the
natural green color. It will be well to change the water once. The
peculiar aroma given out by cabbage when cooking is thought to depend
somewhat on the manner in which it is grown; those having been raised
with the least rank manure having the least. I think this is one of the
whims of the community. By using some varieties of boilers all steam is
carried into the fire, and there is no smell in the house.

To _Pickle_, select hard heads, quarter them, soak in salt and water
four or five days, then drain and treat as for other pickles, with
vinegar spiced to suit.

For _Cold Slaw_, select hard heads, halve and then slice up these halves
exceedingly fine. Lay these in a deep dish, and pour over vinegar that
has been raised to the boiling point in which has been mixed a little
pepper and salt.

_Sour-Krout._ Take large, hard-headed drumheads, halve, and cut very
fine; then pack in a clean, tight barrel, beginning with a sprinkling of
salt, and following with a layer of cabbage, and thus alternating until
the barrel is filled. Now compact the mass as much as possible by
pounding, after which put on a well-fitting cover resting on the
cabbage, and lay heavy weights or a stone on this. When fermented it is
ready for use. To prepare for the table fry in butter or fat.

The outer green leaves of cabbages are sometimes used to line a brass or
copper kettle in which pickles are made in the belief that the vinegar
extracts the coloring substance (chlorophyl) in the leaves, and the
cucumbers absorbing this acquire a rich green color. Be not deceived by
this transparent cheat, O simple housewife! the coloring matter comes
almost wholly from the copper or brass behind those leaves; and, instead
of an innocent vegetable pigment, your green cucumbers are dyed with the
poisonous carbonate of copper.

CABBAGES UNDER GLASS.

The very early cabbages usually bringing high prices, the enterprising
market gardener either winters the young plants under glass or starts
them there, planting the seed under its protecting shelter long before
the cold of winter is passed. When the desi