t; but even then, if not too much decayed,
cattle will eat them with avidity. 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 deg. 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. The
effect of a liberal feed to milk stock is to largely increase the flow
of milk. Avoid feeding to any extent while the leaves are frozen.

An English writer says: "The cabbage comes into use when other things
begin to fail, and it is by far the best succulent vegetable for milking
cows,--keeping up the yield of milk, and preserving, better than any
other food, some portion of the quality which cheese loses when the cows
quit their natural pasturage. Cows fed on cabbages are always quiet and
satisfied, while on turnips they often scour and are restless. When
frosted, they are liable to produce hoven, unless kept in a warm shed to
thaw before being used; fifty-six pounds given, at two meals, are as
much as a large cow should have in a day. Frequent cases of abortion are
caused by an over-supply of green food. Cabbages are excellent for young
animals, keeping them in health, and preventing 'black leg.' A calf of
seven months may have twenty pounds a day."

RAISING CABBAGE SEED.

Cabbage seed in England, particularly of the drumhead sorts, is mostly
raised from stumps, or from the refuse that remains after all that is
salable has been disposed of. The agent of one of the largest English
seed houses, a few years since, laughed at my "wastefulness," as he
termed it, in raising seed from solid heads. In our country, cabbage
seed is mostly raised from soft, half-formed heads, which are grown as a
late crop, few, if any of them, being hard enough to be of any value in
the market. Seedsmen practise selecting a few fine, hard heads, from
which to raise their seed stock. It has been my practice to grow seed
from none but extra fine heads, better than the average of those carried
to market. I do this on the theory that no cabbage can be too good for a
seedhead, if t