This section is from the book "The Gardener V1", by William Thomson. Also available from Amazon: The New Organic Grower: A Master's Manual of Tools and Techniques for the Home and Market Gardener.
As you inform your readers that you wish to have their opinion of your leader on "Heat and Ventilation," I beg leave to advise you to have it put in stereotype, and let it appear monthly so long as you remain Editor of the 'Gardener'; and if you put it in the hands of every young gardener in the United Kingdom, for, say, twenty years to come, you would probably have dispersed the fungoid diseases that now appear so general amongst the borders of Vines, Peaches, etc.
We old gardeners live to see strange events in our business. What appears particularly singular to me is, that the farmers at their clubs are turning round upon us and teaching us how to grow that valuable plant the Cabbage. Mr C. Cadle, of Gloucester, has been illustrating the culture of the Cabbage to the reading public, but I do not find any-new light cast upon the practice of about sixty years ago. Mr Cadle, from his mode of taking the crop of Cabbage off the land in the first instance, appears to have no idea of what our scientific men call vegetable physiology. The Cabbage, says Mr Cadle, "should be cut off with a knife, leaving the three lower leaves on the stem, these being cut off separately, and taken away with the Cabbage; this will allow the stem to shoot out, and you get a second crop in September and October." Now, as the leaf of a Cabbage possesses all the inherent qualities necessary for producing new plants (or sprouts) of the same kind, the removal of the leaves immediately after the Cabbage is cut seriously damages the stalk, and if a hot sun visits the newly-denuded stalks, some of them die from sunstroke.
By leaving all the healthy leaves on the stalks below the "heart," that should be carefully cut out, the next crop will be much earlier, and perhaps 50 per cent better than that which follows naked stalks.
A Bewdly Forester.