Borecole, Broccoli, Brussels Sprouts, Cabbages, Cauliflowers, and Savoys constitute a group of the highest value. Collectively they come next to the Potato in importance, for they give us an all-the-year-round supply of delicious and wholesome food. The judge at the flower show cuts open the Cabbages on view, sees one pair with a considerable amount of close, white "grain," and another that is largely composed of stalk, and gives first prize to the former; it is hard, to disagree with him, for the white-grained Cabbage is the better cultural example. But - such is my vicious taste - it is the tender, melting, marrowy stalk which, on the table, affords me the real temptation. The mellow pulp in the very heel of the stem is to me what I suppose the G bone (or is it the H bone?) is to the beef lover. Rich yard clung will give you very fine Greens, because the nitrogenous elements foster leaf growth. So, however, will nitrates in concentrated artificial form, such as nitrate of soda and sulphate of ammonia. I am a great believer in the latter for Cabbages. It is a splendid fertiliser for Greens, encouraging the plants to make vigorous growth, and imparting a fine burnished hue to the leaves. But if, like myself, you love pith in your Cabbages, think of potash. By increasing it and reducing nitrates, you get less foliage, but more "bone." In a well-tilled soil 3 parts of kainit and 1 part of sulphate of ammonia, 3 oz. per square yard, give good Cabbages, not large, but remarkably nice in flavour.