PRESERVATION OF CABBAGES IN WINTER.

Globe, Volume XXIV, Issue 2615, 24 August 1882, Page 4

PRESERVATION OF CABBAGES IN WINTER.

[From the “ Garden,” February 14th.] Nearly twenty-five years ago, being either in the northern part of New York State or somewhere on the Canadian side of the lakes, in the close of the fall, I forgot which, I noticed a man planting fall-hearted, full grown cabbages, heart in the ground and root uppermost. I asked what it meant, and was told that it meant a good, sound hearted cabbage in the middle of winter. Although I scant after that time ton or twelve years in the tropics, I never forgot my lesson in cabbage planting, and when I returned to take up my abode in my native country, I commenced experiments in the same lino, and by burying my cabbages and by laying their roots uppermost and top on the level of tho ground, lucking the leaves wall -under the top of the heart early in November, and then covering them up with soil from the trench between the rows, 1 have had as late as the end of March of the following year beautiful white, full hearted cabbages, as sweet as nuts, and, to my lasts, superior to tbs cabbages fresh out in summer, being entirely devoid of the strong taste disliked by so many. I have often used these cabbages as salads mixed with endive, celery, and other winter salads, and my friends have been puzzled how I managed to give such salads. It is not easy to get the burial part properly done, or to preserve them from slugs and worms, but with proper care and attention it is as easy to have as sound-hearted A cabbage on your table during any winter, mild or bard, as in the middle of summer. As a certain part of the outer leaves perish, a large-hearted cabbage is best, as I found the burying in tho ea.th took away the strong flavor. This last year I took my cabbages from tho field, the large drumhead, and stored about 200, and have commenced using on this the last day of January cabbages that I earthed in the first week in November. Luckily, after a thin coating of earth I put of salt and fine cinders a thin layer, and then earthed over fully, and have avoided slugs and worms. They must be cooked within forty-eight hours after unearthing.—K.B.