our best growers in the vicinity of New York sow from four to five hundred pounds of guano, or bone dust, and then harrow it deeply in.” The best sorts of cabbages for the early crop are: The Jersey Wakefield, which has a head of medium size, close, and of a deep green color; Early York, smaller, but quite early; Early Winningstadt, later, but an excellent sort. Among the best late kinds may be named: Large Flat Dutch, American Drumhead, Drumhead Savoy, and the Red Dutch. The last mentioned is largely used in pickling. The young plants are obtained from seeds in various ways, determined by the numbers desired. When large quantities are needed for the early crop, the seed is sown in a hot-bed or green-house, about February 1st, for the latitude of New York City, and transplanted into other heated beds near March 1st. In this way fine plants may be obtained by the first of April. Many of the large cabbage growers prepare the soil, mark it in rows, and drop the seed in the hills where the plants are to grow. In this way much labor is saved, and there is the advantage of having several plants in each hill, to guard against losses from cut-worms. Cabbages quickly respond to good culture, and repay in large measure for every stirring of the soil, either with the hoe or the horse cultivator. The most troublesome insect enemy is probably the Cabbage-worm, which in some localities has destroyed the whole crop. The mature insect deposits its eggs upon the under side of the cabbage leaves. These eggs soon hatch, and the green caterpillars begin their destructive work. No poisonous substances can be applied without endangering the lives of those who may afterward eat the cabbage. Hot water (160 degrees) has proved effective in killing the worms, while not doing injury to the plants. Flea-beetles have done some damage, as also the Cabbage-bug. After the crop is grown the cabbages may be kept by burying them in trenches, heads down. Three facts need to be kept in mind: Repeated freezing and thawing cause rot; excessive moisture also induces decay; and a dry air withers the head and destroys the flavor. About a foot of earth is usually a sufficient covering. Cabbage in the many forms it is presented upon the table is a most wholesome and agreeable article of food. The farmer’s garden is not complete without a full crop of cabbages. Any heads that are not needed for the family table can be fed with profit to the farm live stock. Poultry in particular, need some green food daily through the winter season, and a cabbage now and then satisfies this natural craving. TURNIPS.—The garden turnips belong to the same genus (_Brassica_) with the cabbages, and are therefore closely related to them. The turnip is supposed to be a native of England and other parts of Europe. It is not known when this plant was first introduced into cultivation, and its wild state is unknown. At the present time it forms one of the prominent crops in all countries adapted to its growth.