The Canon City record with which is consolidated the Canon City cannon., 1917-04-05
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number of vegetables which, tho
grown in the summer. are usually
planted for use in the following win
ter. An adequate supply of these pro-
duced in the home garden will do
much to make the family's winter
fare more attractive and more eco
nomical. Among garden products Of
this type may be named cabbage, car
rots. parsnips, turnips and rutaba-
gas.
Both early and late varieties of cab
bage are grown extensively. In the
north early cabbage may be planted
in the hot bed during February and
transpianted TO the open ground as
soon as the soil is ready to be worked.
plant the seeds in a bed in the open
ground in May or June and transplant
them to the garden in July For cab
bage of this character the soil should
be heavier and more retentive OF
moisture than for early cabbage.
which requires a rich. warm soil in
order to reach maturity quickly. For
the late variety 1t is not desirable TO
have too rich a soil. a sthe heads are
liable to burst. Cabbage should he
set in rows thirty to thirty-six inches
apart. the plants standing fourteen 20
eighteen inches apart in the row.
To store cabbage the heads should
be buried in pits or placed in cellars.
eighteen inches deep and three feet
wide and set tho cabbage upright
with the heads close together and the
roots embedded In the soil. When
cold weather comes the heads are
covered lightly with straw and three
or four inches of earth put in. Slight
freezing does not injure cabbage. but
IL should not be subjected TO repeated
freezing and thawinE. Early cabbage
cannot be kept, as il does not stand
soon after II has formed solid head.
Cauliiower is cultivated in much
the same way as cabbage. but when
the heads begin to develop the leaves
may be tied over them in order to
exclude the light and keep the heads
white. Cauliiower requires a rich.
moist soil and thrives best under ir-
rigation. The tender heads. of this
vegetable are boiled with butter or
cream and also used for picking.
The roots OF the parsnip are dug
late in the fall and stored in cellars
or pits much as cabbage is. or else
are allowed TO remain where they are
grown and dug as required for use.
however. should be removed from the
garden. asthey will produce seed the
second season and become Of weedy
nature. When the parsnip has been
allowed to run wild In this way the
root Is considered TO be poisonous.
The seeds OF parsnips should be
sown as early as convenient in the
spring in rows eighteen inches to
three feet apart. The plants should
later be thinned to stand three inches
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auent cultivation Is necessary for
success with this crop. The roots
are boiled until tender and then cut
in slices and Drowned in butter or
roasted with meat in the same way
that potatoes are.
Carrots are cultivated in practic-
ally the same way as the parsnip. but
are not thinned so much and are al
lowed to grow almost as thickly a.
planted. Those not used during the
summer are dug in the autumn and
stored in the same manner as pars-
nips or turnips. II there is sur
plus It may be fed sparingly to horses
and mules or cattle.
Turnipe are used largely in combi-
nation with POTATOES. cabbage and
meat in boiled dishes. They are also
mashed like potatoes and are desir-
able addition to the ordinary winter
fare. They require a rich. soil and
may be grown either as an early or
late crop. For late crop H. is GUS
tomary to SOW the seeds broadcast
on land from which some early crop
has been removed. In the north this