Cabbage patch

“ Put them into a sauce-pan with plenty of boiling water; if any scum rises, take it off; put a large spoonful of salt into the sauce-pan, and boil them till the stalks feel tender. A young cabbage will take about twenty minutes or half an hour; when full grown, near an hour: see that they are well covered with water all the time, and that no smoke or dirt arises from stirring the fire. With careful management, they will look as beautiful when dressed as they did when growing. ”

“ A more wonderful plant and a more useful one is seldom found in the whole range of the vegetable kingdom. The Romans did much to extend the culture of the cabbage. In Scotland it was not generally known until the time of Cromwell. Much improvement has been made in American sorts of cabbages within the past fifty years. In the wild state the cabbage has a hard, woody stalk, but the fine specimens in market have only a small stem, bearing a large, compact head, of closely folded leaves.
The first essential in the successful growing of cabbage is the right kind of soil. ”

“ The usual method of storing cabbage is to dig a trench about 18 inches deep and 3 feet wide and set the cabbage upright, with the heads close together and the roots bedded in soil. As cold weather comes on, the heads are covered slightly with straw and then 3 or 4 inches of earth put on. Slight freezing does not injure cabbage, but it should not be subjected to repeated freezing and thawing. If stored in a cellar or building, the heads are generally cut from the stems and stored on slatted shelves or in shallow bins. ”

“ 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 ”

“ In the winter of 1868, excessively cold weather came very early and unexpectedly, before my cabbage plot had received its full covering of litter. The consequence was, the frost penetrated so deep that it froze through the heads into the stumps, and, when spring came, a large portion of them came out spoiled for seed purposes, though most of them sold readily in the market. A cabbage is rendered worthless for seed when the frost strikes through the stump where it joins the head ”

“ The few loose leaves remaining will prevent the earth from sifting down between the heads, and the air chambers thus made answer a capital purpose in keeping out the cold, as air is one of the best non-conductors of heat. It is said that muck-soil, when well drained, is an excellent one to bury cabbage in, as its antiseptic properties preserve them from decay. If the object is to preserve the cabbage for market purposes only, the heads may be buried in the same position in which they grew, or they may be inverted, the stump having no value in itself ”

“ On my own grounds from a strain of seed that had been grown isolated for years, there recently came a plant that in its structure closely resembled Brussels Sprouts, growing about two feet in height, with a small head under each leaf. The cultivated cabbage was first introduced into England by the Romans, and from there nearly all the kinds cultivated in this country were originally brought. Those which we consider as peculiarly American varieties, have only been made so by years of careful improvement on the original imported sorts. ”

“ These little miniature cabbages, growing closely together on a stalk, are delicious boiled like cabbage or used as a salad. The culture is the same as that accorded cabbage. The seed should be sown in the hotbed in spring and set out in the open ground in May in rows three feet apart and about twenty inches apart in the rows. Cultivate to keep down weeds and maintain a dust-mulch. By fall the little heads will be fully developed. The delicate flavor is improved by a touch of frost. ”

“ Put the slices of beet into jars, pour the pickle upon them, and tie the jars down close.
PICKLED CABBAGE. Slice a hard red cabbage into a cullender, and sprinkle each layer with salt. Let it drain two days, then put it into a jar, cover it with boiling vinegar, and add a few slices of red beet-root. The purple red [241] cabbage makes the finest colour. Those who like the flavour of spice, will boil some with the vinegar. Cauliflower cut in branches, and thrown in after being salted, will look of a beautiful red. ”

“ I have seen the cabbage bed so full of plants that it seemed as if two plants or more had sprung from every seed. Early and late cabbage, the rows labeled, can be planted in the same bed; lettuce, pepper grass, parsley and radishes in another, taking care to sow the radish seed thinly as the plants will not transplant well, and the radishes must be used for the table taken from the place where the seeds are sown. Cabbages grow better when the small plants are transplanted to the large bed where they are to stand for their season’s growth. ”

“ I find that the pods of cabbage seed grown South are tough, and not brittle, like those grown North, and hence that they are injured but little, if any, by seed birds. When the seed-pods have passed what seedsmen call their "red" stage, they begin to harden; as soon as a third of them are brown, the entire stalk may be cut and hung up in a dry, airy place, for a few days, when the seed will be ready for rubbing or threshing out. Different varieties should be raised far apart to insure purity; and cabbage seed had better not be raised in the vicinity of turnip seed. ”

“ There are numerous varieties or "sports" of the common cabbage, as the Savoy cabbage, kohl Rabi, the Portugal cabbage, cauliflower, broccoli, and seakale, which are grown for the table, and cooked in various ways. Red or purple cabbage is used for pickling. The cabbage is one of the least nutritious of vegetables, as it contains about 90 per cent. ”

“ Cabbage may be planted out at any time when weather permits, provided you possess, or can obtain, the plants; and it is of the utmost importance to secure them from a reliable source, or varieties may be planted which will in a few weeks send up flower-stems instead of forming tender hearts. At every season of the year vacant plots should be kept going with a few breadths of Cabbage. With our variable climate they may be acceptable, even in the height of summer, if there has been a hard run upon other vegetables, or some important crop has failed outright. ”

“ Cabbages are hardy plants, and loose heads will stand a good deal of freezing and thawing without serious injury. They are not generally injured with the thermometer 16° below freezing. The waste, after the seed and all market cabbage are removed, brings me about $10 per acre on the ground, for cow feed.
If cabbage is fed to cows in milk without some care, it will be apt to give the milk a strong cabbage flavor; all the feed for the day should be given early in the morning. Beginning with a small quantity, and gradually increasing it, the dairy man will soon learn his limits. ”

“ This cabbage substance, when young, has a delicate flavour not unlike an artichoke, and is excellent fried; but the tree dies when the cabbage is cut off. This kind of palm, and indeed all others, has numerous uses. On cutting the cabbage, the tree yields some pints of a liquor similar to champaign, and which by the process of fermentation will afterwards produce good vinegar; and by distillation, a strong alcohol or brandy. Its seed or kernel furnishes a thick sweet oil or vegetable butter. The covering of the kernels is made into vessels and cups of all sorts, and is as strong as porcelain. ”

“ That the close wrapped leaves which make the cabbage head and surround the seed germ, situated just in the middle of the head at the termination of the stump, are necessary for its protection and nutrition when young, is proved, I think, by the fact that those cabbages, the heads of which are much decayed, when set out for seed, no matter how sound the seed germ may be at the end of the stump, never make so large or healthy a seed shoot as those do the heads of which are sound; as a rule, after pushing a feeble growth, they die. ”

“ Considering the circumstances under which this insect appears, usually in a very dry season, I hold that it is rather the product than the cause of disease, as with the bark louse on our apple-trees; as a remedy I advocate sprinkling the plants with air-slaked lime, watering, if possible, and a frequent and thorough stirring of the soil with the cultivator and hoe. The better the opportunities the cabbage have to develop themselves through high manuring, sufficient moisture, good drainage, and thorough cultivation, the less liable they are to be "lousy." ”

“ A stout-pronged potato hoe applied just under the leaves, and a pull given sufficient to start the roots on one side, will accomplish what is needed. If cabbage that have once been started seem still inclined to burst, start the roots on the other side. ”

“ With the return of spring most families have some cabbage stumps remaining in the cellar; these can be planted about a foot apart in some handy spot along the edge of the garden, where they will not interfere with the general crop, setting them under ground from a quarter to a half their length, depending on the length of the stumps. They will soon be covered with green shoots, which should be used as greens before the blossom buds show themselves, as they then become too strong to be agreeable. If the spot is rich and has been well dug, the rapidity of growth is surprising ”

“ These cabbage-trees or palms were not thicker than a man's leg, and from ten to twenty feet high. They are of the same genus with the cocoa-nut tree; like it they have large pinnated leaves, and are the same as the second sort found in the northern parts of New South Wales*. The cabbage is, properly speaking, the bud of the tree; each tree producing but one cabbage, which is at the crown, where the leaves spring out, and is inclosed in the stem. The cutting off the cabbage effectually destroys the tree; so that no more than one can be had from the same stem. ”

“ As a final step pour very hot melted paraffin over the brine until it forms a layer from a quarter to a half-inch thick, to prevent the formation of the scum which occurs if the weather is warm or the storage place is not well cooled. The cabbage may be used as soon as the bubbles cease to rise. If scum forms and remains the cabbage will spoil. You may can the cabbage as soon as bubbles cease to rise and fermentation is complete. To can, fill jars, adjust rubbers and partly seal. Sterilize 120 minutes in hot-water bath, or 60 minutes in steam-pressure outfit at five to ten pounds pressure. ”

“ And it is a fact, though not generally known, but which deserves greater publicity, that when the common garden cabbage is in perfection, and we wish to cut it, if, instead of severing the whole from the stalk, as is usually done, the loaf, or heart only be scooped out, and all the large lower leaves left entire, a young cabbage will, in due time, be produced, superior in flavour, if not equal in size, to that of the first growth. ”

“ Myers & Bowman, the well-known Philadelphia Market Gardeners. This was the first Home-grown Cabbage in Philadelphia Markets.
[Pg 48] This system may be modified so as to include six or more rows of inverted cabbage, the heap being flat instead of wedge-shaped on top. It does not turn water so well, but in practice is usually satisfactory. A good plan is to use about 6 inches of soil, and to add straw or litter as the cold increases.
Under a steady low temperature it is no trouble to keep cabbage through the winter, but it is hard to provide against the many changes of our variable climate. ”

“ If a season of drouth occurs when the cabbages have begun to head, the heads will harden prematurely; and then should a heavy rain fall, they will start to make a new growth, and the consequence will be many of them will split. Split or bursted cabbage are a source of great loss to the farmer, and this should be carefully guarded against by going frequently over the piece when the heads are setting, and starting every cabbage that appears to be about mature. ”

“ Cold Slaugh.—Cut a head of hard white cabbage into very fine shavings; it is seldom shaved fine enough. For 1 qt. cabbage take the yolks of 3 eggs, beat them well; stir into 11⁄2 tumbler vinegar 2 spoonfuls loaf sugar, 1 tablespoonful olive oil, 1 of thick sweet cream, or a piece of butter as large as a walnut, 1 heaped teaspoonful mustard, salt and pepper to taste; mix with the egg, and put this sauce into a stewpan; when hot add the cabbage, stew until thoroughly hot, which will only require 4-5 minutes. ”

“ Until one has tried it, he will not know how delightfully sweet this cabbage is, perfectly plain, eaten slowly with Brazil nuts, filberts, almonds or English walnuts. It may be served with olive oil or lemon juice, or with both together or with sauce 16, 34 or 57, or with the sour cream or sour milk salad dressing without cooling. Use two eggs in dressing when serving warm.
If cooked until it begins to turn dark, cabbage will have a strong flavor and will be indigestible. ”