Kale should be considered indispensable in every garden, for it comes into season late in the fall, when frost has demolished all other greens. Even in the vicinity of New York it can be relied upon to furnish early spring greens almost before the snow is off the ground. In fact, I have gathered it from under deep snow in midwinter and found it in good condition. Seeds should be sown about the middle of June, and the seedlings transplanted into rows two feet and a half apart. The leaves are curly and of a dark green, and should not be used until there has been some frost, for until frozen they are as tough as they are tender after Jack Frost has visited them. As soon as the weather becomes colder, bank straw or leaves on each side of the rows up to the top of the kale and then put cedar branches or brush of some sort along each side to keep the covering in place. Kohlrabi is another valuable vegetable, which comes in when other things have faded. It really belongs to the cabbage family, but it is more like the turnip. The edible part is the bulb which develops above ground. When cooked it looks and tastes like a most delicately flavoured turnip. As they must be cooked while young and tender, it is best to make several sowings; one in the hotbed in February, and two others in the open ground; the first in May, the second in August. They can stand quite a heavy frost and so are usable until December or January, according to the season. Sow in rows placed about two feet apart, and after the young plants have attained sufficient strength to withstand attacks from beetles and such insects, thin them to two feet apart. Perhaps it is as well to add a few hints about the general cultivation of these vegetables--hints which will be useful for all gardening. Cultivation must be constant and thorough, especially when the soil is light and sandy. Of course, no good gardener will permit weeds to get a foothold in his territory, but the constant use of the rake is much more important, for it keeps up the supply of moisture in the soil around the roots of the plants, and so insures their being well fed and making rapid growth. This is a point which always seems to puzzle inexperienced gardeners, so it needs explanation. Stirring the surface soil with a fine rake as soon as it is partly dry after a rain, furnishes a mulch of dust which prevents the moisture in the lower earth escaping, because it checks the capillary process by which moisture travels to the surface and is carried into the air. The soil may be rich in the mineral and animal components which constitute plant-food, but unless moisture is present in sufficient quantities these are not available as sustenance for plants. HOW TO PLANT AND CULTIVATE STRAWBERRIES