CABBAGE: the vegetable which probably comes next to the potato in the quantity consumed. It is found in more than seventy varieties, of which several are of sufficiently distinct form, both in appearance and quality, to be generally known under special titles, as Broccoli, Brussels Sprouts, Kale, Kohlrabi and Savoy Cabbage. The varieties of the common cabbage may be grouped in two classes, the Early and Late, according to their time of ripening. Only cabbages that are crisp and of bright color can be considered desirable. If to be kept for any considerable length of time, they require a temperature near freezing - the average cellar is too warm to answer the purpose. If stored in barrels, they are best placed with the roots uppermost. In places where cold storage is not available and circumstances warrant the trouble, cabbage of any kind, and several other vegetables, as celery, can be kept fresh for a considerable length of time by cutting so as to leave about two inches of stem below the leaves, scooping out the stem for from an inch to two inches, splitting the core of the vegetable to prevent sprouting, then suspending by a cord attached to the stem and each day filling the hollow part of the stem with fresh cold water. A pinch of bi-carbonate of sodium added to the water in which cabbage is boiled will retain the green color of the leaves. It is good policy to throw away both the unconsumed portion and the water in which it was cooked. Red Cabbage is a favorite for pickling. See also articles on SAUERKRAUT and SLAW or "Cold Slaw."