Tough Cabbages
pROBABLY many have noticed how blue their cabbages are —quite a glaucous blue. When this is the case you may be sure that they will be tough when cooked. The cause is slow growth, the result of poverty or dryness. The remedy for these states is to feed the crops, especially when the weather is hot and dry. Later, when the soil is moist, give a pinch of nitrate of soda near, not on, the stem. Sulphate of ammonia may be used instead and at the same rate. These •salts may be left for the rain or soil moisture to dissolve or watered in. Alternatively, these salts may be dissolved in water —quarter to half an ounce per gallon—and half a pint given to each plant, pouring the fluid on tl}e soil close to the stems of the plants.
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Bibliographic details
New Zealand Herald, Volume 79, Issue 24250, 16 April 1942, Page 2
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141Tough Cabbages New Zealand Herald, Volume 79, Issue 24250, 16 April 1942, Page 2
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