PRESERVATION OF CABBAGEs.
{"newspaper_name": "Delaware journal.", "edition": "01", "page": "p1", "byline": ""}
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The London Monthly Magazine gives the follow
ing method by which the Portuguese preserve cab
bage on board their ships. The cabbage is cut SO
as to leave about two inches or of the stem at
tached toit; after which the ph is scooped out to
to about the depth Of in-h, peing taken not
wound or bruise the rnd by this operation. The
cabbages then are suspended by means of a cord,
tied round that portion OF the stem next the cabbage,
and fastened at regular intervals to rope across
the decks. That portion of the stem from which
the pith is taken being uppermost, is regularly fill
ed with water during very long voyages. The same
method might be advantageously adopted in private
houses.