Cabbage.
For early crop, start seed indoors in February or March and transplant, when four leaves appear, to another seed box until you can plant in open ground in May. For later crop sow seeds in rows in open ground during April and May, and transplant during July and August, to 20 in. apart, in rows 3 ft. apart. Cultivate often, to keep moisture in the soil. Prepare to fight pests, early and late. After the seventy or more remedies suggested by one authority, for maggots alone, the amateur might feel like abandoning cabbage, but at the price this moment of $160.00 a ton, wholesale, in New York City, a person with even a handkerchief bed feels like attempting this luxury.
Carrots.
Hardy and easily grown, they can be sown in rows that are 12 in. apart, and thinned out to 3 in. apart in the row. They can be started as early as April, and sown for succession up to the middle of July. Cultivate often.
Cauliflower.
Treat like cabbage, except that you must start as early as possible, to get ahead of the hot weather, and give the plants plenty of water. When the heads are well-formed and firm, bring the outside leaves up and tie together, to shut out the sun and keep the heads white and tender. And don't forget,—plenty of water!
Celery.
Seed for an early crop can be started in February, in a shallow box in a sunny window, then transplanted to another box, pinching off the tall leaves. In May or June dig a shallow trench in good rich soil, and set plants, 6 in. apart at bottom. Fill up the trench as the plants grow, to within a few inches of the tip leaves, in order to bleach out white. Set up boards against the rows to exclude light, or cover in the easiest way. For winter keeping, take up plants with roots and place on damp soil in boxes in a cool, dark cellar.
Chicory Witloof—or French Endive.
Often seventy-five cents a pound in the market, but easily grown by the amateur. Seed is sold under name of Witloof chicory, and should be sown in open ground, during May or June, in rows a foot apart. Allow to grow until November, cultivating and keeping moist. Then dig up roots,—long, thick tubers,—trim down tops to within 1½ in., and cut off bottom of root so that whole plant will be less than a foot long. Place upright in separate pots or a long box in a cool cellar, fill up to within a couple of inches from tops of roots, and cover each top with an inverted pot or box, to exclude the light. Make thoroughly damp and never allow to dry out. In about four weeks the new tops can be cut for the table, and by covering and keeping wet, often three or four successive crops can be secured. A friend of mine keeps two families supplied most of the winter, at little cost or trouble. A delicious salad.