18
THE GREEN WORM 22
CLUB, OR STUMP ROOT, OR MAGGOT 24
CARE OF THE GROWING CROP 29
MARKETING THE CROP 30
KEEPING CABBAGE THROUGH THE WINTER 32
HAVING CABBAGE MAKE HEADS IN WINTER 39
FOREIGN VARIETIES OF CABBAGE 43-45
AMERICAN VARIETIES 46-60
SAVOY VARIETIES 60-63
OTHER VARIETIES 63-67
CABBAGE GREENS 67
CABBAGE FOR STOCK 69
RAISING CABBAGE SEED 73
COOKING CABBAGE, SOUR-KROUT, ETC. 75
CABBAGE UNDER GLASS 76
COLD FRAME AND HOT-BED 78
CAULIFLOWER, BROCCOLI, BRUSSELS-SPROUTS, KALE
AND SEA-KALE 81
CABBAGES AND CAULIFLOWERS.
OBJECT OF THIS TREATISE.
As a general, yet very thorough, response to inquiries from many of my
customers about cabbage raising, I have aimed in this treatise to tell
them all about the subject. The different inquiries made from time to
time have given me a pretty clear idea of the many heads under which
information is wanted; and it has been my aim to give this with the same
thoroughness of detail as in my little work on Squashes. I have
endeavored to talk in a very practical way, drawing from a large
observation and experience, and receiving, in describing varieties, some
valuable information from McIntosh's work, "The Book of the Garden."
THE ORIGIN OF CABBAGE.
Botanists tell us that all of the Cabbage family, which includes not
only every variety of cabbage, Red, White, and Savoy, but all the
cauliflower, broccoli, kale, and brussels sprouts, had their origin in
the wild cabbage of Europe (_Brassica oleracea_), a plant with green,
wavy leaves, much resembling charlock, found growing wild at Dover in
England, and other parts of Europe. This
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