Chapter 5

BRASSICACEOUS PLANTS.

Borecole, or Kale. Broccoli. Brussels Sprouts. Cabbage. Cauliflower. Colewort. Couve Tronchuda, or Portugal Cabbage. Pak-Chöi. Pe-Tsai, or Chinese Cabbage. Savoy. Sea-kale.

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BORECOLE, OR KALE.

Brassica oleracea sabellica.

The term "Borecole," or "Kale," is applied to a class of plants, of the Cabbage family, which form neither heads as the common cabbage, nor eatable flowers like the broccoli and cauliflower. Some of the varieties attain a height of six or seven feet; but while a few are compact and symmetrical in their manner of growth, and of good quality for table use, many are "ill-colored, coarse, rambling-growing, and comparatively unpalatable and indigestible." Most of the kinds are either annuals or biennials, and are raised from seeds, which, in size, form, and color, resemble those of the cabbage.

_Sowing._--The seeds are sown at the time of sowing the seeds of the cabbage or cauliflower, and in the same manner. Early plants may be started in a hot-bed, or the seeds may be sown in the open ground in April or May. In transplanting, treat the plants like young cabbages; setting them more or less remote, according to the size or habit of the variety.

Though they are extremely hardy, and will endure quite a low temperature, they are generally harvested in autumn, before the closing-up of the ground. If reset in the following spring, they will furnish an abundance of tender sprouts, which, when cooked, are superior in flavor and delicacy to the cabbage, and resemble coleworts or Brussels sprouts.

_Seeds._--"The plants for seed should be selected from those kept over winter, and in April set rather deeply in a spot well exposed to the sun, and in a sandy rather than stiff soil. The stems should be supported, to prevent breakage by the wind."

J. E. Teschemacher gives the following directions for culture and use:--

"Sow, the middle or last of May, a small bed on a moderately rich soil, but in a well-exposed situation. Strong plants cannot be obtained from seedlings grown in the shade. When the young plants have six or eight leaves, prepare a piece of well-manured, open soil, plant the young seedlings six or eight inches asunder, water well, and shade for a few days against the hot sun. About a hundred plants are enough for a family. Towards the latter end of July, or middle of August, they should be thick, stocky plants, fit for final transplanting to the spots where they are to remain. They may be planted in the lines from which early crops of pease have been removed. The ground must be well manured, and the plants moved singly and carefully, with as much earth attached to the roots as possible. This last precaution is very necessary in all summer transplanting, as the only means of enabling the plants to bear the hot sun. In a garden, they should be well supplied with water for a few days; but in field-planting, where this is not possible, a moist time should be chosen. They will not show much signs of growth until the cool nights prevail: after that, they will grow rapidly. They will not boil tender or with much flavor until they have been frozen, or have experienced a temperature of about 28° Fahrenheit.

_Use._--"The tender, upper part alone is eaten. They are often, but not always, frozen when cut; and, when this is the case, they should be put into a cool cellar or in cold water until the frost is out of them. It will take one-half to three-quarters of an hour to boil them tender. Put them into the boiling water; to which add a lump of soda. This rather softens them, and causes them to retain their green color. When done, press the water thoroughly out, chop them up with a knife, put them into a vessel to evaporate still more of the water, and serve with melted butter, pepper and salt. In Germany, they frequently boil a few chestnuts, and chop up with the Kale; between which and the stem and stalk of the Kale it is difficult to perceive much difference in taste. The beautiful curled leaves are quite ornamental.

"From one hundred plants, pluckings for the table were made twice a week, from the middle of November to the middle of January; and these fresh from the open garden, although the thermometer in the time had indicated a temperature approaching to zero."--_Hov. Mag._

_Varieties._--The varieties, which are numerous, and in many instances not well marked or defined, are as follow:--

BUDA KALE, OR BORECOLE. _Thomp._

Russian Kale. Asparagus Kale. Manchester Borecole. Dwarf Feather Kale. Oak-leaved Kale.

The Buda Kale somewhat resembles the Purple; but the stalk is shorter. The leaves are purplish, somewhat glaucous, cut and fringed. The variety is not only hardy and well flavored, but continues to produce sprouts longer than any other sort. It is sometimes blanched like sea-kale.

CABBAGING KALE, OR BORECOLE. _Thomp._

Imperial Hearting.

This is a new variety, and very much resembles the Dwarf Green Curled in the nature, color, and general appearance of the leaves: the heart-leaves, however, fold over each other, somewhat like those of a cabbage, but, on account of the curls of the margin, not so compactly. The quality is excellent.

COCK'S-COMB KALE.

Curled Proliferous Kale. Chou frisé prolifère. _Vil._

Stalk about twenty inches high. The leaves differ to a considerable extent in size, and are of a glaucous-green color. From the upper surface of the ribs and nerves, and also from other portions of the leaves, are developed numerous small tufts, or fascicles of leaves, which, in turn, give rise to other smaller but similar groups. The foliage thus exhibits a cock's-comb form: whence the name.

The variety is hardy, but more curious than useful.

COW-CABBAGE.

Tree-cabbage. _Thomp._ Cesarean Borecole. Cesarean Cabbage. Chou Cavalier.

This variety generally grows to the height of about six feet; although in some places it is reported as attaining a height of twelve feet, and even upwards. The leaves are large,--measuring from two and a half to nearly three feet in length,--smooth, or but slightly curled.

It is generally grown for stock; but the young sprouts are tender and mild-flavored when cooked. Its value for agricultural purposes appears to have been greatly overrated; for, when tried in this country against other varieties of cabbages, the produce was not extraordinary.

The plants should be set three feet or three feet and a half apart.

DAUBENTON'S CREEPING BORECOLE.

Chou vivace de Daubenton. _Vil._

Stalk four or five feet in height or length. The leaves are nearly two feet long, deep green; the leaf-stems are long and flexible. It sometimes takes root where the stem rests upon the surface of the ground; and, on this account, has been called perennial.

The variety is hardy, and yields abundantly; though, in this last respect, it is inferior to the Thousand-headed.

DWARF GREEN CURLED BORECOLE. _Thomp._

Dwarf Curled Kale. Green Scotch Kale. Dwarf Curlies. Chou frisé à Pied court. _Vil._ Canada Dwarf Curled.

The Dwarf Green Curled is a very hardy but comparatively low-growing variety; the stems seldom exceeding sixteen or eighteen inches in height. The leaves are finely curled; and the crowns of the plants, as well as the young shoots, are tender and delicate, especially after having been exposed to the action of frost.

The plants may be set eighteen inches apart.

FIELD CABBAGE.

Field Kale for mowing. Chou à Faucher. _Vil._

Leaves sixteen to eighteen inches in length, very dark green, deeply lobed, or lyrate, and hairy, or hispid, on the nerves and borders. The leaf-stems are nearly white.

The variety produces small tufts, or collections of leaves, which are excellent for fodder, and which may be cut several times during the season. It is sometimes cultivated for stock; but, as a table vegetable, is of little value.

FLANDERS KALE. _Thomp._

Chou Caulet de Flanders. _Vil._

This is a sub-variety of the Tree-cabbage, from which it is distinguished by the purplish color of its foliage. Its height is nearly the same, and the plant has the same general appearance. It is, however, considered somewhat hardier.

GREEN MARROW-STEM BORECOLE.

Chou Moellier. _Vil._

Stem green, about five feet high, clavate, or club-formed; thickest at the top, where it measures nearly two inches, and a half in diameter. This stem, or stalk, is filled with a succulent pith, or marrow, which is much relished by cattle; and, for this quality, the plant is sometimes cultivated. The leaves are large, and nearly entire on the edges; the leaf-stems are thick, short, white, and fleshy.

It is not so hardy as most of the other varieties. The plants should be grown about three feet apart in one direction, by two feet or two feet and a half in the opposite.

LANNILIS BORECOLE.

Chou de Lannilis. _Vil._ Lannilis Tree-cabbage.

Stem five feet high, thicker and shorter than that of the Cow or Tree Cabbage; leaves long, entire on the borders, pale-green, and very thick and fleshy. The leaf-stems are also thicker and shorter than those of the last-named varieties.

The stalk is largest towards the top, and has the form of that of the Marrow-stem. It sometimes approaches so near that variety, as to be scarcely distinguishable from it.

NEAPOLITAN BORECOLE. _Trans._

Neapolitan Curled Kale. Chou frisé de Naples. _Vil._

The Neapolitan Borecole is remarkable for its peculiar manner of growth, but is hardly worthy of cultivation as a table vegetable, or even for stock. The stem is short and thick, and terminates in an oval bulb, somewhat in the manner of the Kohl Rabi. From all parts of this bulb are put forth numerous erect, small leaves, finely curled on their edges. The whole plant does not exceed twenty inches in height. The leaves are attached to footstalks six or seven inches long. They are obovate, smooth on the surface, with an extraordinary number of white veins, nearly covering the whole leaf. The fringed edges are irregularly cut and finely curled, and so extended as nearly to conceal the other parts of the leaf. As the plant gets old, it throws out numerous small branches from the axils of the leaves on the sides of the bulb.

The swollen portion of the stem is of a fleshy, succulent character, and is used in the manner of Kohl Rabi; between which and the Cabbage it appears to be intermediate.

PALM KALE.

Palm Borecole. Chou Palmier. _Vil._

Stalk six feet in height, terminating at the top in a cluster of leaves, which are nearly entire on the borders, blistered on the surface like those of the Savoys, and which sometimes measure three feet in length by four or five inches in width.

As grown in France, the plant is remarkable for its fine appearance, and is considered quite ornamental; though, as an article of food, it is of little value. In England, it is said to have a tall, rambling habit, and to be little esteemed.

The plants should be set three feet and a half apart in each direction.

PURPLE BORECOLE.

Red Borecole. Tall Purple Kale. Curled Brown Kale. Chou frisé Rouge Grand. _Vil._

With the exception of its color, the Purple Borecole much resembles the Tall Green Curled. As the leaves increase in size, they often change to green; but the veins still retain their purple hue. When cooked, the color nearly or quite disappears.

It is remarkably hardy, and is much cultivated in Germany.

RED MARROW-STEM BORECOLE.

Red-stalked Kale.

Stalk purplish-red, four and a half or five feet high, and surmounted by a cluster of large, fleshy leaves, on short, thick stems. The stalk is much larger than that of the Green Marrow-stem, and sometimes measures more than three inches in diameter. It is cultivated in the same manner, and used for the same purposes, as the last-named variety.

TALL GREEN CURLED. _Thomp._

Tall Scotch Kale. Tall Green Borecole. Tall German Greens. Chou frisé grand du Nord. _Vil._

This variety, if unmixed, may be known by its bright-green, deeply lobed, and curled leaves. Its height is two feet and a half and upwards. Very hardy and productive.

The parts used are the crowns of the plants; and also the tender side-shoots, which are produced in great abundance. These boil well, and are sweet and delicate, especially after frost; though the quality is impaired by protracted, dry, freezing weather.

THOUSAND-HEADED BORECOLE. _Thomp._

Chou branchu du Poitou. _Vil._ Chou à Mille Têtes.

The Thousand-headed Borecole much resembles the Tree or Cow Cabbage, but is not so tall-growing. It sends out numerous side-shoots from the main stem, and is perhaps preferable to the last-named sort. It is chiefly valuable as an agricultural plant, but may occasionally be grown in gardens on account of its great hardiness; but its flavor is inferior to all other winter greens.

VARIEGATED BORECOLE. _Thomp._

Variegated Kale. Variegated Canadian Kale. Chou frisé panaché. _Vil._

This is a sub-variety of the Purple Borecole, growing about a foot and a half high. The leaves vary much in size, and are lobed and finely curled. They are also beautifully variegated, sometimes with green and yellowish-white or green and purple, and sometimes with bright-red and green.

It is frequently grown as an ornamental plant, is occasionally employed for garnishing, and is sometimes put into bouquets. It is very good cooked after frost, but is not quite so hardy as the Purple Borecole.

VARIEGATED COCK'S-COMB KALE.

A variety of the Common Cock's-comb Kale, with the leaves more or less variegated with purple and white. It is not of much value as an esculent.

WOBURN PERENNIAL KALE. _Thomp._

This is a tall variety of the Purple Borecole, with foliage very finely divided or fringed. The plant lasts many years, and may be propagated by cuttings, as it neither flowers readily nor perfects well its seeds. Its produce is stated to have been more than four times greater than that of either the Green or Purple Borecole on the same extent of ground. The weight of produce from ten square yards was a hundred and forty-four pounds ten ounces; but some of the large kinds of cabbages and savoys will exceed this considerably, and prove of better quality. The Woburn Perennial Kale can therefore only be recommended where the climate is too severe for the more tender kinds of the Cabbage tribe.

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BROCCOLI.

Brassica oleracea var.

In its structure and general habit, the Broccoli resembles the Cauliflower. Between these vegetables the marks of distinction are so obscurely defined, that some of the white varieties of Broccoli appear to be identical with the Cauliflower. Botanists divide them as follows:--

"The Cauliflower has generally a short stalk, and white-ribbed, oblong leaves. The stem by which the flower is supported unites at the head of the primary branches into thick, short, irregular bundles, in the form of a corymb. It appears to be a degeneration of the _Brassica oleracea costata_, or Portugal Cabbage.

"In the Broccoli, the stalk is more elevated; the leaf-nerves less prominent; the pedicles, or stems, connected with and supporting the flower, or head, less thick and close. They are also longer; so that, on becoming fleshy, they resemble in shape the young shoots of asparagus: hence the name of 'Asparagoides,' given by ancient botanists to Broccoli. It seems to be a degeneration of the 'Chou cavalier,' or tall, open Cabbage.

"Cultivation, by improving the finer kinds of white Broccolis, is narrowing the distinctive marks: but, although so nearly alike, they must ever remain really distinct, inasmuch as they derive their origin from two very distinct types; viz., the Portugal Cabbage and the Tall Curled Kale. The Cauliflower also originated in the south of Europe, and the Broccoli in the north of Europe, either in Germany or Britain."

_Seed._--Broccoli-seeds are rarely raised in this country; most of the supply being received from France or England. In size, form, and color, they are similar to those of the Cabbage or Cauliflower. An ounce may be calculated to produce about five thousand plants, although it contains nearly twice that number of seeds.

_Sowing and Cultivation._--In New England, as well as in the Middle and Western States, the seeds of the later sorts should be sown in March or April, in the manner of early cabbages; whilst the earlier varieties may be sown in the open ground, from the middle to the last of May. If the sowing be made in the open ground, prepare a small nursery-bed not too directly exposed to the sun, and sow in shallow drills six or eight inches apart. The last of June, or as soon as the plants have attained sufficient size, transplant them into soil that is well enriched, and has been deeply stirred; setting them at the distance directed for the variety. If possible, the setting should be performed when the weather is somewhat dull, for then the plants become sooner established; but, if planted out in dry weather, they should be immediately and thoroughly watered. If the plants have been started in a hot-bed, they should be set out at the time of transplanting cabbages.

The after-culture consists in hoeing frequently to keep the ground loose and clean, and in earthing up slightly from time to time about the stem.

Some of the early varieties will be fit for use in September; whilst the later sorts, if properly treated, will supply the table till spring.

The difficulties attending the growing of Broccoli in this country arise mainly from the extreme heat and dryness of the summer and the intense cold of the winter. Whatever will tend to counteract these will promote the growth of the plants, and tend to secure the development of large and well-formed heads.

"When the heads of White Broccoli are exposed to light, and especially to the direct influence of the sun, the color is soon changed to a dingy or yellowish hue. It is, therefore, necessary to guard against this as much as possible by frequently examining the plants; and, when any heads are not naturally screened, one or two of the adjoining side-leaves should be bent over the flower-head to shade it from the light, and likewise to protect it from the rain. Some kinds are almost self-protecting; whilst the leaves of others spread, and consequently require more care in shading."--_Thomp._

_Taking the Crop._--"Broccoli should not be allowed to remain till the compactness of the head is broken, but should always be cut while the 'curd,' as the flowering mass is termed, is entire, or before bristly, leafy points make their appearance through it. In trimming the head, a portion of the stalk is left, and a few of the leaves immediately surrounding the head; the extremities being cut off a little below the top of the latter."--_Thomp._

_Preservation._--"They are sometimes preserved during winter as follows: Immediately previous to the setting-in of hard frost in autumn, take up the plants on a dry day, with the roots entire, and turn their tops downwards for a few hours, to drain off any water that may be lodged between the leaves. Then make choice of a ridge of dry earth, in a well-sheltered, warm exposure, and plant them down to their heads therein, close to one another; having previously taken off a few of the lower, loose leaves. Immediately erect over them a low, temporary shed, of any kind that will keep them perfectly free from wet, and which can be opened to admit the air in mild, dry weather. In very severe freezing seasons, an extra covering of straw, or other description of dry litter, should be applied over and around the shed; but this should be removed on the recurrence of moderate weather."

They will keep well in a light, dry cellar, if set in earth as far as the lower leaves.

_Seeds._--The seeds of Broccoli are not distinguishable from those of the Cauliflower. They, however, rarely ripen well in this country, and seedsmen are generally supplied from abroad.

_Use._--The heads, or flowers, are cooked and served in all the forms of the Cauliflower.

_Varieties._--These are exceedingly numerous; although the distinctions, in many instances, are neither permanent nor well defined.

In 1861-62, a hundred and three nominally distinct sorts were experimentally cultivated at the Chiswick Gardens, near London, Eng., under the direction of Robert Hogg, Esq. In reporting the result, he says, "It is quite evident that the varieties of Broccoli, as now grown, are in a state of great confusion. The old varieties, such as Grange's and the Old Early White, have entirely disappeared, or lost their original character; whilst the distinctive names of Early White and Late White seem now to be possessed of no value, as, in some cases, the one is used for the other, and _vice versâ_."

The kinds catalogued by seedsmen, and recommended for cultivation, are the following; viz.:--

AMBLER'S EARLY WHITE. _R. Hogg._

Similar to Mitchinson's Penzance, but easily distinguished by its winged leaves; those of the last named being interrupted. It is remarkably hardy, and produces a large, creamy-white head, very uniform in size.

CHAPPELL'S LARGE CREAM-COLORED.

Chappell's New Cream-colored.

A very large and fine sort, earlier than the Portsmouth; flower cream-yellow. Sow in the open ground in May, and transplant three feet apart in each direction.

DANISH, OR LATE GREEN.

_Late Danish. Siberian._

The leaves of this variety are long, narrow, and much undulated; the leaf-stems are tinged with purple; the heads are of medium size, compact, exposed, and of a greenish color. It is one of the latest and hardiest of all varieties.

DWARF BROWN CLOSE-HEADED. _Trans._

This variety resembles the Sulphur-colored; from which it probably originated. It is, however, earlier, and differs in the form, as well as in the color, of the flower. The leaves are small, not much waved, dark-green, with white veins: they grow erect, and afford no protection to the head. Most of the crowns are green at first; but they soon change to large, handsome, brown heads.

The plants should be set two feet apart in each direction.

EARLY PURPLE. _Trans._

Early Purple Sprouting.

An excellent kind, of a deep-purple color. When the variety is unmixed, it is close-headed at first; afterwards it branches, but is liable to be too much branched, and to become green. The plant is from two to three feet high, and a strong grower; the leaves are comparatively short, spreading, and of a purplish-green color; the head is quite open from the leaves. Small leaves are sometimes intermixed with the head, and the plant produces sprouts of flowers from the alæ of the leaves.

It succeeds best in rich soil, and the plants should be set three feet apart.

EARLY SPROUTING. _M'Int._

Asparagus Broccoli. North's Early Purple. Italian Sprouting. Early Branching.

A strong-growing, hardy sort, from two to three feet high. The leaves are spreading, much indented, and of a purplish-green color. The flower is close-headed, and, in the genuine variety, of a rich purple on its first appearance. It is, however, liable to lose its color, and to become greenish; and sometimes produces numerous small, green leaves, intermixed with the flower, particularly if grown in soil too rich.

The variety is extensively grown by the market-gardeners in the vicinity of London.

ELLETSON'S GIGANTIC LATE WHITE.

Elletson's Mammoth.

One of the largest and latest of the white broccolis. Leaves spreading; stem short.

FINE EARLY WHITE. _Thomp._

Early White. Devonshire White. Autumn White.

Plant tall, with erect, dark-green, nearly entire leaves. The heads are very white and close.

This variety, in common with a few others, is sometimes cut in considerable quantities by market-gardeners previous to heavy frost, and preserved in cellars for the supply of the market.

FROGMORE PROTECTING. _Hov. Mag._

Head pure white, scarcely distinguishable from the finest cauliflower; size large,--when well formed, measuring from seven to nine inches in diameter.

A recently introduced sort, promising to be one of the best. The plants are extremely hardy and vigorous, and rarely fail to develop a large and fine head, having a rich, curdy appearance, and, as before observed, similar to a well-grown cauliflower. It is of dwarf growth; and the outer leaves, closing over the large head of flowers, protect it from the action of severe weather.

GILLESPIE'S BROCCOLI. _Thomp._

A fine, white, early autumn variety, much grown about Edinburgh.

GRANGE'S EARLY CAULIFLOWER BROCCOLI. _M'Int._

Grange's Early White. Hopwood's Early White. Marshall's Early White. Bath White. Invisible.

This is an old variety, and, when pure, still stands in high estimation; having a head nearly as large and as white as a cauliflower. The leaf-stems are long and naked; the leaves are somewhat ovate, lobed at the base, very slightly waved, and, incurving a little over the flower, defend it from frost and wet. It is not a large grower; and, being upright in habit, may be grown at two feet distant.

Hardy, and well deserving of cultivation. The London market-gardeners cultivate four varieties, of which this is the principal.

GREEN CAPE. _Thomp._

Autumnal Cape. Maher's Hardy Cape.

Leaves long and narrow; the veins and midribs green; the head is greenish, and generally covered by the leaves.

This variety and the Purple Cape often become intermixed, and are liable to degenerate. They are, however, quite distinct, and, when pure, very beautiful.

GREEN CLOSE-HEADED WINTER. _Trans._

Late Green. Siberian. Dwarf Roman.

This new and excellent Broccoli is apparently a seedling from the Green Cape. The plants are dwarf; the leaves are large and numerous, with white veins. The flower grows exposed, is not of large size, and resembles that of the Green Cape. Its season immediately follows that of the last-named variety.

HAMMOND'S WHITE CAPE.

An excellent, pure white variety, obtained in England by cultivation and selection.

KENT'S LATE WHITE.. _R. Hogg._

A remarkably hardy, dwarf-growing variety, with very dark-green foliage. Bouquet white, of good size, and well protected.

KIDDERMINSTER. _R. Hogg._

Head large and handsome, of pure whiteness, and much exposed. It is evidently a form of "Willcove," and has, undoubtedly, emanated from that variety; but it is somewhat earlier.

KNIGHT'S PROTECTING. _R. Hogg._ _M'Int._

Early Gem. The Gem. Lake's Gem. Waterloo Late White. Dilliston's Late White. Hampton Court. Invisible Late White.

When pure, this variety is of a dwarfish habit of growth, with long, pointed, and winged leaves, which have a spiral twist about the head, and turn in closely over it, so as effectually to protect it from the effect of frost, and preserve it of a fine white color.

It is remarkably hardy; and as the plants are of small size, with comparatively large heads, a great product is realized from a small piece of ground.

LATE DWARF PURPLE.

Dwarf Swedish. Italian Purple. Dwarf Danish.

This is the latest purple Broccoli. The plants seldom rise above a foot in height. The flower, at first, shows small and green; but soon enlarges, and changes to a close, conical, purple head. The leaves are short and small, dark-green, with white veins, much sinuated, deeply indented, and form a regular radius round the flower. The whole plant presents a singular and beautiful appearance.

MILLER'S LATE WHITE. _Thomp._

Miller's Dwarf.

This is an old variety; but is considered by some to be the best late sort, if it can be obtained true. Hardy. Transplant two feet apart.

MITCHELL'S NE PLUS ULTRA. _Thomp._

Hardy, and of dwarf habit; leaves smooth, glaucous, protecting the head, which is cream-colored, large, and compact. Transplant two feet apart.

MITCHINSON'S PENZANCE. _R. Hogg._

Early White Cornish. Mitchinson's Early White.

One of the best of the Spring Whites. The leaves are much waved on the margin, and enclose large and fine heads, which are nearly of a pure white color. Very hardy.

PORTSMOUTH. _Thomp._

Cream-colored. Southampton. Maher's New Dwarf.

Leaves large, broad, with white veins, spreading; although the central ones partially cover the flower, or head, which is buff, or cream-colored. It is a hardy sort; and the flower, which is produced near the ground, is said to exceed in size that of any other variety. The plants should be set three feet apart.

PURPLE CAPE. _Trans._

Early Purple Cape. Purple Silesian. Howden's Superb Purple. Grange's Early Cape. Blue Cape.

This has a close, compact head, of a purple color, and, in favorable seasons, comes as large as a cauliflower. The plants grow from a foot to a foot and a half in height, with short, erect, concave leaves, regularly surrounding the head. The veins and midribs are stained with purple. The head is exposed to view in growing; and, as it enlarges, the projecting parts of the flower show a greenish-white mixed with the purple color. When boiled, the whole flower becomes green.

Excellent for general culture, as it is not only one of the finest varieties for the table, but the plants form their heads much more generally than many other kinds. It is the earliest of the purple broccolis.

The seed should not be sown before the middle or last of May, and the plants will require a space of two feet and a half in each direction.

SNOW'S SUPERB WHITE WINTER. _Thomp._

Gill's Yarmouth White.

This variety is of dwarfish habit. The leaves are broad, with short stems; the heads are large, white, very compact, well protected by the incurved leaves, and equal in quality to those of the Cauliflower. By many it is considered superior to Grange's Early Cauliflower Broccoli.

SNOW'S SPRING WHITE OR CAULIFLOWER BROCCOLI. _Trans._

Naples White. Early White. Adam's Early White. Neapolitan White. Imperial Early White. Grange's Cauliflower. Covent-Garden Market.

Plant about two feet high, robust, and a strong grower. The leaves are large, thick-veined, flat, and narrow; and generally compress the head, so as to render it invisible when ready for cutting, and thus protect it from rain and the effects of frost. Head large, perfectly white.

SULPHUR OR BRIMSTONE BROCCOLI. _Trans._

Late Brimstone. Fine Late Sulphur. Edinburgh Sulphur.

Leaves with long stems; heads large, compact, somewhat conical, sulphur-colored, sometimes tinged with purple. Hardy.

WALCHEREN BROCCOLI. _M'Int._

Comparatively new, and so closely resembling a cauliflower as to be scarcely distinguishable from it. The leaves, however, are more curled, and its constitution is of a hardier nature, enduring the cold, and also withstanding heat and drought better. Much esteemed in England, where, by successive sowings, it is brought to the table at every season of the year.

WARD'S SUPERB. _R. Hogg._

This is a form of Knight's Protecting, but is from two to three weeks later. It is of a dwarfish habit of growth, closely protected by the spirally compressed leaves, with a good-sized and perfectly white head. One of the best of the late White Broccolis.

WHITE CAPE. _Thomp._

Heads of medium size, white, and compact.

WILLCOVE. _R. Hogg._

Late Willcove.

The true Willcove is a variety perfectly distinct from every other of its season. The heads are very large, firm, even, and fine, and of a pure whiteness. They are fully exposed, and not protected by the leaves as most other broccolis are. On this account, the variety is more liable to be injured by the weather than any other late sort; and therefore, in severe seasons, it must be regarded as deficient in hardiness.

"It derives its name from a small village near Devonport, Eng.; where it originated, and where the Broccoli is said to be grown in great perfection."

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BRUSSELS SPROUTS.

Thousand-headed Cabbage. Brassica oleracea var.

In its general character, this vegetable is not unlike some of the varieties of Kale or Borecole. Its stem is from a foot to four feet in height, and from an inch and a half to upwards of two inches in diameter. It is remarkable for the production of numerous small axillary heads, or sprouts, which are arranged somewhat in a spiral manner, and which are often so closely set together as entirely to cover the sides of the stem. "These small heads are firm and compact like little cabbages, or rather like hearted savoys in miniature. A small head, resembling an open savoy, surmounts the stem of the plant, and maintains a circulation of sap to the extremity. Most of the original side-leaves drop off as these small buds, or heads, enlarge."--_Thomp._

_Culture._--The plant is always raised from seeds, which, in size, form, or color, are scarcely distinguishable from the seeds of the Common Cabbage. These should be sown at the time and in the manner of the Cabbage, either in hot-beds in March or April, or in the open ground in April or May. When three or four inches high, transplant two feet apart in each direction, and cultivate as directed for cabbages and cauliflowers. In September, the early plantings will be fit for gathering; whilst the later plants will afford a succession that will supply the table during the winter. For the latter purpose, they should be harvested before severe freezing weather, and preserved in the cellar as cauliflowers and broccolis. They are quite hardy, easily grown, thrive well in New England or in the Middle States, and deserve more general cultivation.

_To raise Seeds._--In the autumn, select two or three of the finest plants; keep them in the cellar, or out of the reach of frost, during winter; and in the spring set them in the open ground, two feet apart, and as far as possible from all flowering plants of the Cabbage family. Cut off the top shoot, and save the branches of pods that proceed from the finest of the small heads on the sides of the main stem.

_Use._--The small heads are boiled and served in the manner of cabbages. They are also often used in the form of the cauliflower, boiled until soft, then drained, and afterwards stewed with milk, cream, or butter.

_Varieties._--Two varieties are enumerated by gardeners and seedsmen; viz.:--

DWARF BRUSSELS SPROUTS.

A low-growing sort, usually from eighteen inches to two feet in height. It differs from the following variety principally in size, though it is somewhat earlier. The dwarf stems are said to produce heads which are more tender and succulent when cooked than those obtained from taller plants.

TALL OR GIANT BRUSSELS SPROUTS.

Stem nearly four feet in height; plant healthy and vigorous, producing the small heads peculiar to its class in great abundance. It is somewhat hardier than the foregoing variety; and, on account of its greater length of stalk, much more productive.

There is, however, very little permanency to these sorts. Much of the seed found in the market will not only produce plants corresponding with both of the varieties described, but also numerous intermediate kinds.

* * * * *

THE CABBAGE.

Brassica oleracea capitata.

The Cabbage is a biennial plant; and, though comparatively hardy,--growing at all seasons unprotected in England,--will not withstand the winters of the Northern States in the open ground.

When fully developed, it is from four to five feet in height. The flowers are cruciform, generally yellow, but sometimes white or yellowish-white. The seeds, which ripen in July and August of the second year, are round, reddish-brown or blackish-brown, and retain their vitality five years. About ten thousand are contained in an ounce.

_Soil and Situation._--"Though not particularly nice as to soil or situation, cabbages do best when grown in well-manured ground. In such soil, they are generally earlier than when raised in cold and stiff ground. But manure need not be profusely applied, if the ground is naturally of a fertile and open kind; for the flavor is generally better in such soil than where a great quantity of fertilizer is used."

_Propagation._--All of the varieties are propagated from seed sown annually. For early use, a sowing may be made in a hot-bed in February or March; and, for winter use, the seed may be sown in a nursery-bed in the open ground in May or June. When five or six inches high, transplant to the distance directed in the description of the variety. In the hot-bed or nursery-bed, the plants should not be allowed to stand too thickly together, as this causes them to draw up weak and feeble.

_To raise Seed._--At the time of harvesting, select a few of the most compact and best-formed heads possessing the characters of the pure variety; and, in the following April, set the plants entire, three feet apart in each direction. As they progress in growth, remove all of the side-shoots, and encourage the main sprout, that will push up through the centre of the head. Seeds from the side-shoots, as well as those produced from decapitated stems, are of little value. No cabbage-seed is really reliable that is not obtained from firm and symmetrical heads; and seed thus cultivated for a few successive seasons will produce plants, ninety per cent of which will yield well-formed and good-sized cabbages.

American-grown seed is generally considered superior to that of foreign growth; and, when it can be obtained from a reliable seedsman or seeds-grower, the purchaser should not be induced by the difference in price to select the nominally cheaper, as there are few vegetables with which the character of the seed is of greater importance.

_Varieties._--The varieties are numerous, and the distinction, in many instances, well-defined and permanent. Between some of the sorts, however, the variations are slight, and comparatively unimportant.

ATKINS'S MATCHLESS. _M'Int._

This is a variety of the Early York: the head, however, is smaller and more conical, and the leaves are more wrinkled,--somewhat similar to those of the Savoys. It is of tender texture and delicate flavor; and, with the exception of its smaller size, is considered equal, if not superior, to the last-named variety.

It is comparatively a recent sort, and seems to be desirable rather for its precocity and excellent quality than for its size or productiveness.

Transplant to rows fifteen inches apart, and twelve inches asunder in the rows.

BARNES'S EARLY.

Barnes's Early Dwarf.

This variety, in respect to season, size, form, and general habit, seems to be intermediate between, or a hybrid from, the York and Ox-heart. Head ovate, rather compact; texture fine and tender; flavor mild and good.

Set in rows two feet apart, and eighteen inches apart in the rows.

BERGEN DRUMHEAD.

Large Bergen. Great American. Quintal. _Vil._ Large German Drumhead.

Head remarkably large, round, flattened at the top, compact; the leaves are of a peculiar, glaucous-green color, of thick texture, firm, and rather erect; the nerves large and prominent; the outer leaves of the head are usually revoluted on the borders; the loose leaves are numerous, and rarely rise above a level with the summit of the head; the stalk is short.

The Bergen Drumhead is one of the largest and latest of all the cabbages; and, when not fully perfected before being harvested, has the reputation, if reset in earth in the cellar, of heading, and increasing in size, during winter. It is a popular market sort; and, notwithstanding its extraordinary proportions, is tender, well flavored, and of more than average quality for family use. The plants should be set three feet apart.

CHAMPION OF AMERICA.

One of the largest of the recently introduced sorts; the whole plant sometimes attaining a weight of forty pounds and upwards. Head very large, flattened, somewhat resembling the Drumheads; outer leaves very few, succulent, and tender; stalk short; quality tender, mild, and well flavored. As a market variety, it has few, if any, superiors. It heads with great uniformity, and bears transportation well; but its large size is objectionable when required for the use of families numbering but few members.

EARLY BATTERSEA. _Thomp._

Dwarf Battersea. Early Dwarf Battersea.

The type of the Early Battersea is very old. When fully grown, the four outside or lower leaves are about sixteen inches in diameter; and, when taken off and spread out, their general outline is nearly circular. The stem is dwarfish, and the leaf-stalks come out quite close to each other; so that scarcely any portion of the stem is to be seen between them. The whole cabbage measures about three feet in circumference. The heart is shortly conical, with a broad base; near which it is about two feet in circumference, when divested of the outside leaves. The ribs boil tender.

It is one of the best sorts for the general crop of early cabbages; is not liable to crack; and, when cut close to the stem, often puts forth a number of fresh heads, of fair size and good quality.

EARLY CORNISH.

Penton. Paignton. Pentonville.

This is an intermediate sort, both in respect to size and season; and is said to derive its name from a village in Devonshire, Eng., where it has been cultivated for ages. The head is of full medium size, somewhat conical in form, and moderately firm and solid. The outside leaves are rather numerous, long, and of a pale or yellowish green color. Its texture is fine and tender, and its flavor mild and agreeable. It is three or four weeks later than the Early York.

If reset in spring, this variety, like the Yanack, will send out from the stalk abundant tender sprouts, which will supply the table with the best of coleworts, or greens, for several weeks of the early part of the season.

The plants are somewhat leafy and spreading, and require full the average space. The rows should be two and a half or three feet apart, and the distance between the plants in the rows full two feet.

EARLY DRUMHEAD.

This is an intermediate variety, about the size of the Early York, and a little later. The head is round, flattened a little at the top, firm and well formed, tender in texture, and well flavored.

It is a good sort for the garden, as it heads well, occupies but little space in cultivation, and comes to the table immediately after the earlier sorts.

The plants should be set in rows two feet apart, and eighteen inches apart in the rows.

EARLY DUTCH TWIST. _M'Int._

An excellent cabbage of the smallest size. It is very early and delicate, and may be planted almost as close together as a crop of cabbage-lettuce.

The first sowing should be made early; afterwards, sowings should be made at intervals of two or three weeks, which will secure for the table a constant supply of fresh and tender heads from July till winter.

EARLY HOPE.

A rather small, solid, oval-headed, early sort, nearly of the season of the Early York. Its color is bright-green, and its leaves rather erect and firm. In quality, it is not unlike the Small Early Ox-heart, and requires the same space in cultivation.

The variety is comparatively new; and, though found on the catalogues of seedsmen, is little disseminated.

EARLY LOW DUTCH.

Early Dutch Drumhead.

This well-known and standard variety has a round, medium-sized, solid head, sometimes tinted with brown at its top. The outside and loose leaves are few in number, large, rounded, clasping, blistered, and of a glaucous-green color; the ribs and nerves are small; the stalk is thick and short. It is rather early, tender, and of good quality; heads well; and is one of the best sorts for growing in a small garden for early table use. The plants should be allowed a space of two feet and a half between the rows, and nearly two feet in the rows.

EARLY NONPAREIL.

Head of medium size, bright-green, rather ovoid or egg-shaped, solid; the leaves are generally erect, roundish, concave, and of thick, firm texture; the stalk is comparatively short, and the spare leaves few in number; flavor mild and pleasant. By some, it is considered the best of the intermediate varieties.

In many respects, it resembles the Small Ox-heart.

EARLY SUGAR-LOAF.

The color of this variety, and the form of its head, distinguish it from all others. The plant, when well developed, has an appearance not unlike some of the varieties of Cos lettuces; the head being round and full at the top, and tapering thence to the base, forming a tolerably regular, inverted cone. The leaves are erect, of a peculiar ashy or bluish-green hue, spoon-shaped, and clasp or cove over and around the head in the manner of a hood or cowl.

Though an early cabbage, it is thought to be more affected by heat than most of the early varieties; and is also said to lose some of its qualities, if kept late in the season. Head of medium size, seldom compactly formed; and, when cut and cooked in its greatest perfection, tender and well flavored.

Transplant in rows two feet apart, and from eighteen to twenty-four inches apart in the rows.

EARLY WAKEFIELD.

Head of medium size, generally somewhat conical, but sometimes nearly round, compact; leaves very glaucous; stalk small.

A fine, early variety, heading readily. As the plants occupy but little space, it is recommended as a desirable sort for early marketing.

EARLY YORK.

According to Rogers, the Early York Cabbage was introduced into England from Flanders, more than a hundred years ago, by a private soldier named Telford, who was there many years in the reign of Queen Anne. On his return to England, he settled as a seedsman in Yorkshire: whence the name and celebrity of the variety.

In this country, it is one of the oldest, most familiar, and, as an early market sort, one of the most popular, of all the kinds now cultivated. The head is of rather less than medium size, roundish-ovoid, close, and well-formed, of a deep or ash-green color, tender, and well flavored. The loose leaves are few in number, often revoluted on the border, and comparatively smooth on the surface; nerves greenish-white. The plants of the true variety have short stalks, occupy but little space, and seldom fail to produce a well-formed, and, for an early sort, a good-sized head. They require a distance of about eighteen inches between the rows, and fifteen or eighteen inches in the row.

Its earliness and its unfailing productiveness make it a favorite with market-gardeners; and it still retains its long-established popularity, notwithstanding the introduction of numerous new sorts, represented as being as early, equally prolific, and surpassing it in general excellence.

EAST HAM.

From East Ham, in Essex, Eng. It is not a large, but a fine, early sort, not unlike the Ox-heart. The head is of an oval form, compact, and rather regular; the leaves are firm in texture, sometimes reflexed, or curved backward, but generally erect and concave; nerves pale greenish-white; stem very short. It is mild and delicate, and a desirable early variety.

In setting the plants, allow two feet and a half between the rows, and two feet between the plants in the rows.

GREEN GLAZED.

American Green Glazed.

Head large, rather loose and open; the leaves are numerous, large, rounded, waved on the borders, and slightly blistered on the surface; stalk comparatively long. Its texture is coarse and hard, and the variety really possesses little merit; though it is somewhat extensively grown in warm latitudes, where it appears to be less liable to the attacks of the cabbage-worm than any other sort.

A distinguishing characteristic of this cabbage is its deep, shining-green color; the plants being readily known from their peculiar, varnished, or glossy appearance.

LARGE LATE DRUMHEAD.

American Drumhead.

Head very large, round, sometimes flattened a little at the top, close and firm; the loose leaves are numerous, broad, round, and full, clasping, blistered, and of a sea-green color; the ribs and nerves are of medium size, and comparatively succulent and tender; stem short. The variety is hardy, seldom fails to form a head, keeps well, and is of good quality.

In cultivation, it requires more than the average space, as the plants have a spreading habit of growth. The rows should not be less than three feet apart; and two feet and a half should be allowed between the plants in the rows.

There are many varieties of this cabbage, introduced by different cultivators and seedsmen under various names, differing slightly, in some unimportant particulars, from the foregoing description, and also differing somewhat from each other, "but agreeing in being large, rounded, cabbaging uniformly, having a short stem, keeping well, and in being tender and good flavored."

LARGE YORK.

This is a larger cabbage than the Early York; which variety it somewhat resembles. The head, however, is broader in proportion to its depth, and more firm and solid; the leaves not connected with the head are more erect, of a firmer texture, not quite so smooth and polished, and the surface slightly bullated, or blistered. It also has a shorter stalk, and is two or three weeks later.

The Large York seems to be intermediate between the Early York and the Large Late Drumheads, as well in respect to form and general character as to its season of maturity. It is recommended as being less affected by heat than many other kinds, and, for this reason, well adapted for cultivation in warm climates. It seldom fails in forming its head, and is tender and well flavored.

LARGE OX-HEART.

Large French Ox-heart.

This is a French variety, of the same form and general character as the Small Ox-heart, but of larger size. The stalk is short; the head firm and close, and of a light-green color; the spare leaves are few in number, generally erect, and concave. It is a week or ten days later than the Small Ox-heart, forms its head readily, and is tender and well flavored. One of the best of the intermediate sorts.

The plants should be set two feet apart in each direction.

MARBLEHEAD MAMMOTH DRUMHEAD. _J. J. H. Gregory._

One of the largest of the Cabbage family, produced from the Mason, or Stone-mason, by Mr. Alley, and introduced by Mr. J. J. H. Gregory, of Marblehead, Mass.

Heads not uniform in shape,--some being nearly flat, while others are almost hemispherical; size very large, varying from fifteen to twenty inches in diameter,--although specimens have been grown of the extraordinary dimensions of twenty-four inches. In good soil, and with proper culture, the variety is represented as attaining an average weight of thirty pounds. Quality tender and sweet.

Cultivate in rows four feet apart, and allow four feet between the plants in the rows. For early use, start in a hot-bed; for winter, sow in the open ground from the first to the middle of May. Sixty tons of this variety have been raised from a single acre.

MASON. _J. J. H. Gregory._

The Mason Cabbage, in shape, is nearly hemispherical; the head standing well out from among the leaves, growing on a small and short stalk. Under good cultivation, the heads will average about nine inches in diameter and seven inches in depth. It is characterized for its sweetness, and for its reliability for forming a solid head. It is also an excellent variety for cultivation in extreme Northern latitudes, where, from the shortness of the season, or in those sections of the South, where, from excessive heat, plants rarely cabbage well. Under good cultivation, nearly every plant will set a marketable head.

Originated by Mr. John Mason, of Marblehead, Mass.

POMERANIAN.

This variety is of comparatively recent introduction. The head, which is of medium size, has the form of an elongated cone, and is very regular and symmetrical. It is quite solid, of a pale or yellowish green color, tender and well flavored, and remarkable for the peculiar manner in which the leaves are collected, and twisted to a point, at its top. The loose, exterior leaves are numerous, large, and broad; stalk rather high.

It is not early, but rather an intermediate variety, and excellent either as an autumnal or winter cabbage. As it heads promptly and almost invariably, and, besides, is of remarkable solidity, it makes a profitable market cabbage; keeping well, and bearing transportation with very little injury.

PREMIUM FLAT DUTCH.

Large Flat Dutch.

Head large, bluish-green, round, solid, broad and flat on the top, and often tinted with red or brown. The exterior leaves are few in number, roundish, broad and large, clasping, blistered on the surface, bluish-green in the early part of the season, and tinged with purple towards the time of harvesting; stalk short.

It is one of the largest of the cabbages, rather late, good for autumn use, and one of the best for winter or late keeping, as it not only remains sound, but retains its freshness and flavor till late in spring. The heads open white and crisp, and, when cooked, are tender and well flavored. It requires a good soil, and should be set in rows not less than three feet apart, and not nearer together than thirty inches in the rows. As a variety for the winter market, the Premium Flat Dutch has no superior. It is also one of the best sorts for extensive culture, as it is remarkably hardy, and seldom fails in forming a good head. An acre of land, well set and cultivated, will yield about four thousand heads.

ST. DENIS. _Vil._

Head of large size, round, a little flattened, solid; the exterior leaves are numerous, glaucous-green, clasping at their base, and often reflexed at the ends; the ribs and nerves are large and prominent; stem long.

This variety is of good quality, seldom fails to form a head, and yields a large crop in proportion to the quantity of land it occupies. The plants should be set two feet and a half apart in each direction.

SHILLING'S QUEEN.

A half-early variety, intermediate in form and size between the York and Ox-heart. As a "second early," it is one of the best. It compares favorably with the Early Nonpareil, and is tender, mild, and delicate.

Transplant in rows two feet and a half apart, and eighteen inches apart in the rows.

SMALL OX-HEART.

Coeur de Boeuf petit, of the French. _Vil._

Head below medium size, ovate or egg-shaped, obtuse, broad at the base, compact. The leaves are of the same bright green as those of the York Cabbage, round, of firm texture, sometimes revolute, but generally erect, and concave; the nerves are white, more numerous and less delicate than those of the last-named variety; the stalk is short, and the leaves not composing the head few in number.

The Ox-heart cabbages--with respect to character, and period of maturity--are intermediate between the Yorks and Drumheads; more nearly, however, resembling the former than the latter. The Small Ox-heart is about ten days later than the Early York.

As not only the heads, but the full-grown plants, of this variety are of small size, they may be grown in rows two feet apart, and sixteen inches apart in the rows.

STONE-MASON. _J. J. H. Gregory._

An improved variety of the Mason, originated by Mr. John Stone, jun., of Marblehead, Mass. Head larger than that of the original, varying in size from ten to fourteen inches in diameter, according to the strength of the soil and the cultivation given it. The form of the head is flatter than that of the Mason, and but little, if any, inferior to it in solidity. Stem very short and small. Under good culture, the heads, exclusive of the outer foliage, will weigh about nine pounds. Quality exceedingly sweet, tender, and rich. A profitable variety for market purposes; the gross returns per acre, in the vicinity of Boston, Mass., often reaching from two hundred dollars to three hundred and fifty.

The Mason, Stone-mason, and the Marblehead Mammoth, severally originated from a package of seeds received from England, under the name of the "Scotch Drumhead," by Mr. John M. Ives, of Salem, Mass.

SUTTON'S DWARF COMB. _M'Int._

This is one of the earliest of all the cabbages. It is small and dwarfish in its habit, hearts well early in the season, and will afford a good supply of delicate sprouts throughout a large part of the summer.

The plants require a space of only twelve inches between the rows, and the same distance between the plants in the rows.

The seed of this variety, in common with other dwarfish and early sorts, should be sown more frequently than the larger growing kinds, so as to keep up a succession of young and delicate heads, much after the manner of sowing lettuce.

VANACK. _Lind._

This variety was introduced into England from Holland, more than a century ago, by a wealthy Dutch farmer of the name of Vanack. Though often found upon the catalogues of our seedsmen, it has not been extensively grown in this country, and perhaps is really but little known.

Head somewhat irregular in shape, broad at the base, and terminating in rather a sharp point; color palish-green, the ribs and nerves of the leaves paler. The exterior leaves are large, spreading, deep-green, and strongly veined.

It is tender in texture, sweet and delicate in flavor, cabbages early and uniformly, and, when kept through the winter and reset in spring, pushes abundant and fine sprouts, forming excellent early coleworts, or greens. Lindley pronounces its quality inferior to none of the best cabbages. Transplant to rows two feet and a half apart, and two feet apart in the rows.

VAUGIRARD CABBAGE. _Thomp._

Chou de Vaugirard. _Vil._

A large, late, but coarse, French variety. The head is generally round; leaves deep-green,--those of the outside having the veins sometimes tinged with red.

The plants should be set three feet apart in each direction.

WAITE'S NEW DWARF. _Hov. Mag._

Heads small, but solid and uniform in shape. It has little of the coarseness common to the larger varieties, and the flavor is superior.

One of the finest early cabbages, and one of the best sorts for the market. It occupies but little space compared with some of the older kinds, and a large number of plants may be grown upon a small piece of ground.

WINNIGSTADT.

Pointed Head.

This is a German variety, somewhat similar to the Ox-heart, but more regularly conical. Head broad at the base, and tapering symmetrically to a point, solid, and of the size of the Ox-heart; leaves of the head pale or yellowish green, with large nerves and ribs; the exterior leaves are large, short, and rounded, smooth, and of firm texture; the stalk is short.

It is an intermediate sort, immediately following the Early York. A large proportion of the plants will form good heads; and as these are not only of remarkable solidity, but retain their freshness well during winter, it is a good variety for marketing, though rather hard, and somewhat deficient in the qualities that constitute a good table-cabbage.

It requires a space of about eighteen inches by two feet.

_Red Varieties._--These are comparatively few in number, and generally used as salad or for pickling. When cooked, they are considered less mild and tender than the common varieties, besides retaining a portion of their color; which, by many, is considered an objection.

EARLY DWARF RED.

Early Blood Red. Small Red.

Head nearly round, generally of a deep-red or dark-purple color. The leaves on the outside of the plant are not numerous, rather rigid or stiff, green, much washed or clouded with red; stalk short.

It is about ten days earlier than the Large Red Dutch, and is quite variable in form and color.

The seed should be sown early; and, when transplanted, the rows should be about two feet apart, and the plants eighteen inches in the rows.

The variety is seldom served at the table, cooked in the manner of other sorts; for, when boiled, it has a dark and unattractive appearance. It is almost invariably shredded, and with the addition of vinegar, olive-oil, mustard, or other seasoning, served as a salad.

LARGE RED DUTCH.

The most familiar as well as the most popular of the red varieties. The head is rather large, round, hard, and solid; the leaves composing-the head are of an intense purplish-red; the outer leaves are numerous, red, with some intermixture or shades of green, firm in texture, and often petioled at the union with the stalk of the plant, which is of medium height.

On account of its dark color when cooked, it is seldom used in the manner of the common cabbages. It is chiefly used for pickling, or, like the other red sorts, cut in shreds, and served as a salad; though any solid, well-blanched, small-ribbed, white-headed sort will answer for the same purpose, and perhaps prove equally tender and palatable.

The Large Red Dutch is one of the latest of cabbages, and should receive the advantage of nearly the entire season. Make the sowing, if in the open ground, as soon as the soil is in good working condition, and transplant or thin to rows two and a half or three feet apart, and two feet apart in the rows.

The heads may be kept fresh and sound until May.

SUPERFINE BLACK. _Thomp._

Small, like the Utrecht Red, but of a still deeper color. When pickled, however, the dark coloring matter is greatly discharged, so that the substance is left paler than that of others originally not so dark. It is, therefore, not so good for pickling as other sorts which retain their color and brightness.

UTRECHT RED. _Thomp._

Chou noirâtre d'Utrecht.

A small but very fine dark-red cabbage.

* * * * *

THE CAULIFLOWER.

Brassica oleracea var.

The Cauliflower, like the Broccoli, is strictly an annual plant; as it blossoms and perfects its seed the year in which it is sown. When fully grown or in flower, it is about four feet in height, and in character and general appearance is similar to the Cabbage or Broccoli at a like stage of growth. The seeds resemble those of the Cabbage in size, form, and color; although not generally so uniformly plump and fair. From ten to twelve thousand are contained in an ounce, and they retain their germinative properties five years.

_Soil._--"Much of the delicacy and excellence of the Cauliflower depends on the quickness of its growth: therefore, to promote this, the soil cannot be too highly enriched or too deeply cultivated; and, as all the tribe thrive best in new soil, the deeper the ground is dug, and the more new or rested matter that is turned up for the roots, the better."

_Sowing and Culture._--The seed may be sown in a hot-bed in March, at the same time and in the same manner as early cabbages, and the plants set in the open ground late in May; or the seed may be sown in the open air in April or the beginning of May, in a common nursery-bed, in shallow drills six or eight inches apart; and, when sufficiently grown, the plants may be set where they are to remain. They need not all be transplanted at one time; nor is it important when, except that, as soon as they are large enough, the first opportunity should be improved for beginning the setting.

"Cauliflowers, after transplanting, require no particular skill during summer, and not much labor. The soil, however, must be kept free from weeds, and stirred with the hoe from time to time. As the plants increase in size, a little earth should be drawn about their roots from the middle of the row; and, in continued dry weather, an application of liquid manure will be very beneficial."

The leaves are sometimes gathered, and tied loosely over the tops of the heads, to facilitate the blanching.

_Taking the Crop._--Cauliflowers raised by open culture will generally come to the table in October. Such as have not fully perfected their heads, may, just as the ground is closing, be taken up by their roots, and suspended, with the top downward, in a light cellar, or other place secure from frost; by which process, the heads will increase in size, and be suitable for use the last of December or first of January.

"Cauliflowers are ready for cutting when the heads have attained a good size, and while they are close, firm, and white. They may even be cut before they have attained their full size; but it is always advisable to cut them before the heads begin to open, as the flavor is at this stage much more delicate and agreeable. In taking the crop, the stalks should be cut immediately under the lowest leaves, and the upper parts of these should be cut away near the flower-head.

"It is not size that constitutes a good Cauliflower, but its fine, white, or creamy color, its compactness, and what is technically called its 'curdy' appearance, from its resemblance to the curd of milk in its preparation for cheese. When the flower begins to open, or when it is of a frosty or wart-like appearance, it is less esteemed. In the summer season, it should not be cut long before using."

_Use._--"The heads, or flowers, are considered one of the greatest of vegetable delicacies, when served up at the table either plain boiled, to be eaten with meat, like other Brassicæ, or dressed with white sauce, after the French manner. It is much used as a pickle, either by itself, or as forming an ingredient in what is called 'mixed pickles.' It may also be preserved a considerable time when pickled in the manner of 'sour-krout.' It also forms an excellent addition to vegetable soups."--_M'Int._

_Preservation during Winter._--The best way to preserve them during winter is to take them up late in the fall, with as much earth as possible about their roots, and reset them in earth, in a light, dry cellar, or in any other light and dry location secure from frost.

_Varieties._--These are comparatively few in number; the distinctions, in many instances, being quite unimportant. In the color, foliage, general habit, and even in the quality, of the entire list, there is great similarity.

EARLY LONDON CAULIFLOWER.

London Particular. Fitch's Early London.

Stem tall; leaves of medium size. It has a fine, white, compact "curd," as the unexpanded head is termed; and is the sort grown in the vicinity of London for the early crop. It is comparatively hardy, and succeeds well when grown in this country. The plants should be set two feet and a half apart.

EARLY PARIS CAULIFLOWER.

Head rather large, white, and compact; leaves large; stalk short. An early sort. In France, it is sown in June, and the heads come to table in autumn.

ERFURT'S EARLY CAULIFLOWER.

Erfurt's Extra Early.

Leaves large, long, waved, and serrated on the borders; stalk of medium height; head large,--measuring from seven to ten inches in diameter,--close, and compact.

From the experience of a single season, this variety promises to be one of the best for cultivation in this country. Specimens exhibited under this name, before the Massachusetts Horticultural Society, measured fully ten inches in diameter; the surface being very close, and the heads possessing the peculiar white, curdy character so rarely attained in the climate of the United States. The plants seldom fail to form a good-sized and symmetrical head, or flower.

LARGE ASIATIC CAULIFLOWER. _Thomp._

Originally from Holland. It is a fine, large, white, compact variety, taller and later than the Early London Cauliflower; it has also larger leaves. If sown at the same time, it will afford a succession.

LE NORMAND. _R. Hogg._

Plant about fifteen inches high, with winged leaves, which are broad, and taper abruptly towards the base. They are toothed and waved on the margin, and expose a head which is about nine inches in diameter, and of a creamy color.

It is earlier than the Walcheren, and is readily distinguished from it by the waved and toothed margin of the foliage.

MITCHELL'S HARDY EARLY CAULIFLOWER.

A new variety. Bouquet not large, but handsome and compact. It is so firm, that it remains an unusual length of time without running to seed or becoming pithy. A desirable sort for private gardens and for forcing.

STADTHOLD. _Vil._

A new variety, introduced from Holland. Flower fine white, and of large size. Not early.

WAITE'S ALMA CAULIFLOWER.

A new variety, represented as being of large size, and firm; surpassing in excellence the Walcheren.

WALCHEREN CAULIFLOWER. _Thomp._

Early Leyden. Legge's Walcheren Broccoli.

This has been cultivated as a Broccoli for more than ten years; though originally introduced by the London Horticultural Society, under the name of Early Leyden Cauliflower. Stem comparatively short; leaves broad, less pointed and more undulated than those of the Cauliflower usually are. The difference in constitution is, however, important; as it not only resists the cold in winter, but the drought in summer, much better than other cauliflowers. In hot, dry summers, when scarcely a head of these could be obtained, the Walcheren Cauliflower, planted under similar circumstances, formed beautiful heads,--large, white, firm, and of uniform closeness.

WELLINGTON CAULIFLOWER.

Messrs. Henderson and Son describe this Cauliflower as the finest kind in cultivation; pure white; size of the head over two feet; in growth, very dwarfish,--the stem not more than two or three inches from the soil. It is one of the hardiest varieties known, and is said to withstand the extreme variations of the climate of the United States. An excellent sort for early planting and for forcing.

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COLEWORT, OR COLLARDS. _Loud._

Collet.

The Colewort, strictly speaking, is a plant distinct from the other varieties of Cabbage. It is of small habit, and attains sufficient size for use in a few weeks. It is eatable from the time it has four or six leaves until it has a hard heart. Loudon says the original Colewort seems to be lost, and is now succeeded by what are called "Cabbage Coleworts." These are cabbage-plants in their young state; and, when cooked, are quite as tender and good as the true Colewort. In growing these, all that is necessary is to sow the seed of almost any variety of the common green cabbages in drills a foot apart, and half an inch deep. For a succession, sowings may be made, at intervals of two weeks, from the last of April to the last of August. In the Southern States, the sowings might be continued through the winter.

When cultivated for sale, simply allow them to stand till there is enough to be worth bunching and eating. They are boiled and served at table as greens.

ROSETTE COLEWORT.

A small but remarkably neat variety; the whole plant, when well grown, measuring twelve inches in diameter, and having the form of a rose not completely expanded,--the head corresponding to the bud still remaining at the heart, or centre; stalk small and short. The plants may be grown twelve inches asunder.

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COUVE TRONCHUDA, OR PORTUGAL CABBAGE. _Trans._

Portugal Borecole. Large-ribbed Borecole. Trauxuda Kale.

Though a species of Cabbage, the Couve Tronchuda is quite distinct from the common head varieties. The stalk is short and thick; the outer leaves are large, roundish, of a dark bluish-green, wrinkled on the surface, and slightly undulated on the borders; the mid-rib of the leaf is large, thick, nearly white, and branches into veins of the same color; the plant forms a loose, open head, and, when full grown, is nearly two feet high.

_Culture._--It should be planted and treated like the Common Cabbage. The seeds may be sown early in frames, and the plants afterwards set in the open ground; or the sowing may be made in the open ground in May. The plants require two feet and a half between the rows, and two feet between the plants in the rows. The seeds, in size, form, and color, resemble those of the Cabbage, and will keep five years. One-fourth of an ounce will produce about a thousand plants.

_To raise Seed._--In the autumn, before severe weather, remove two or three plants entire to the cellar; and, in April following, reset them about two feet apart. Cut off the lower and smaller side-sprouts as they may appear, and allow only the strong, central shoot to grow. The seeds will ripen in August.

_Use._--Different parts of the Couve Tronchuda are applicable to culinary purposes. The ribs of the outer and larger leaves, when boiled, somewhat resemble sea-kale in texture and flavor. The heart, or middle of the plant, is, however, the best for use. It is peculiarly delicate, and agreeably flavored, without any of the coarseness which is so often found in plants of the Cabbage tribe.

DWARF COUVE TRONCHUDA. _Trans._

Murcianâ. Dwarf Portugal Cabbage. Dwarf Trauxuda Kale.

Much earlier and smaller throughout than the Common Couve Tronchuda. Stem from fifteen to eighteen inches high. The leaves are of medium size, rounded, smooth, and collected at the centre of the plant into a loose heart, or head. When the lower leaves are taken off for use, the plant, unlike the former variety, throws out numerous sprouts, or shoots, from the base of the stem, which make excellent coleworts, or greens. It is, however, wanting in hardiness; and appears to be better adapted for early use than for late keeping.

_Soil and Cultivation._--Both of the varieties require a well-manured soil. The seeds of the Dwarf Couve Tronchuda may be sown early in frames, and the plants afterwards set in the open ground; or the sowing may be made, in May or June, where the plants are to remain. They should be two feet apart in each direction.

FRINGED TRONCHUDA.

Stem short; leaf-stems thicker and larger than those of the Common Couve Tronchuda, but not so fleshy and succulent. The leaves expand towards their extremities into a spatulate form, the edges being regularly lobed and curled. They are of a glaucous or bluish green color, and form a sort of loose heart, or head, at the centre of the plant. Its only superiority over the common varieties consists in its more hardy character.

The Fringed Tronchuda is, however, very succulent, and of good quality; and is cultivated to some extent in France, particularly in the vicinity of Paris.

WHITE-RIBBED TRONCHUDA.

White-ribbed Avilès Cabbage. White-ribbed Portugal Cabbage. Chou à Côtes blanches d'Avilès.

This variety nearly resembles the Dwarf Portugal Cabbage, or Dwarf Couve Tronchuda, if it is not identical. It has white ribs, and forms a close heart.

It should be planted, and in all respects treated, as the Dwarf Portugal Cabbage.

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PAK-CHÖI. _Vil._

Chinese Cabbage. Brassica sp.

An annual plant, introduced from China. The root-leaves are oval, regular, very smooth, deep-green, with long, naked, fleshy, white stems, somewhat similar to those of the Swiss Chards, or Leaf-beets.

When in blossom, the plant measures about four feet in height, and the stem is smooth and branching. The flowers are yellow; the seeds are small, round, blackish-brown, and, in their general appearance, resemble those of the Turnip or Cabbage. An ounce contains about ten thousand seeds, and they will keep five years.

_Sowing and Cultivation._--The seed should be sown in April or May, and the plants may be grown in hills or drills. They are usually sown in rows, and thinned to twelve inches apart.

_Use._--The leaves are eaten boiled, like cabbage; but they are much more tender, and of a more agreeable flavor.

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PE-TSAI.

Chinese Cabbage. Brassica chinensis.

The Pe-Tsai, like the Pak-Chöi, is an annual plant, originally from China. The leaves are of an oval form, rounded at the ends, somewhat blistered on the surface; and, at the centre, are collected together into a long and rather compact tuft, or head. The plant, when well grown and ready for use, has somewhat the appearance of a head of Cos Lettuce, and will weigh six or seven pounds; though, in its native country, it is said to reach a weight of upwards of twenty pounds.

Towards the end of the summer, the flower-stalk shoots from the centre of the head to the height of three feet, producing long and pointed leaves, and terminating in loose spikes of yellow flowers. The seeds are small, round, brownish-black, and resemble those of the Common Cabbage. They retain their vitality five years. An ounce contains eight thousand seeds.

_Cultivation._--Sow in April or May, and thin or transplant to rows eighteen inches apart, and a foot apart in the rows.

_Use._--It is used like the Common Cabbage, and is sweet, mild-flavored, and easy of digestion. The young plants are also boiled like coleworts or spinach.

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SAVOY.

Savoy Cabbage. Brassica oleracea, var. bullata. _Dec._

This class of cabbages derives its popular name from Savoy, a small district adjoining Italy, where the variety originated, and from whence it was introduced into England and France more than a hundred and fifty years ago. The Savoys are distinguished from the common head or close-hearted cabbages by their peculiar, wrinkled, or blistered leaves. According to Decandole, this peculiarity is caused by the fact, that the pulp, or thin portion of the leaf, is developed more rapidly than the ribs and nerves.

Besides the distinction in the structure of the leaves, the Savoys, when compared with the common cabbages, are slower in their development, and have more open or less compactly formed heads. In texture and flavor, they are thought to approach some of the broccolis or cauliflowers; having, generally, little of the peculiar musky odor and taste common to some of the coarser and larger varieties of cabbages.

None of the family are hardier or more easily cultivated than the Savoys; and though they will not quite survive the winter in the open ground, so far from being injured by cold and frosty weather, a certain degree of frost is considered necessary for the complete perfection of their texture and flavor.

_Soil._--They succeed best in strong, mellow loam, liberally enriched with well-digested compost.

_Sowing._--The first sowing may be made early in a hot-bed, and the plants set in the open ground in May, or as soon as the weather will admit. Subsequent sowings may be made in drills, in the open ground, in May, or early in June. When the seedlings are five or six inches high, thin or transplant to about three feet apart.

_Harvesting._--During the autumn, take the heads directly from the garden, whenever they are required for the table; but they should all be taken in before the ground is deeply frozen, or covered with snow. No other treatment will be required during the winter than such as is usually given to the Common Cabbage.

_To raise Seed._--In April, select a few well-formed, good-sized heads, as near types of the variety as possible; and set them entire, about two feet apart. If small shoots start from the side of the stalk, they should be removed; as only the sprout that comes from the centre of the head produces seed that is really valuable. All varieties rapidly deteriorate, if grown from seeds produced by side-shoots, or suckers.

The seeds, when ripe, in form, size, and color, are not distinguishable from those of the Common Cabbage. An ounce contains ten thousand seeds, which will generally produce about three thousand plants.

_Varieties._--

DRUMHEAD SAVOY.

Cape Savoy.

Head large, round, compact, yellowish at the centre, and a little flattened, in the form of some of the common Drumhead cabbages, which it nearly approaches in size. The exterior leaves of the plant are round and concave, clasping, sea-green or bluish-green, rise above a level with the top of the head, and are more finely and less distinctly fretted or blistered on the surface than the leaves of the Green Globe. Stalk of medium length.

The Drumhead Savoy seldom fails to heart well, affords a good quantity of produce, is hardy, and, when brought to the table, is of very tender substance, and finely flavored. It is considered one of the best of the large kinds; and, wherever cultivated, has become a standard sort. It keeps well during winter, and retains its freshness late into the spring.

As it requires nearly all of the season for its complete development, the seed should be sown comparatively early.

Transplant to rows at least three feet apart, and allow nearly the same distance between the plants in the row.

EARLY DWARF SAVOY.

Early Green Savoy.

Head small, flattened, firm, and close; leaves rather numerous, but not large, deep-green, finely but distinctly blistered, broad and rounded at the top, and tapering towards the stalk or stem of the plant, which is short. It is not quite so early as the Ulm Savoy; but it hearts readily, is tender and of good quality, and a desirable sort for early use.

It requires a space of about twenty inches in each direction.

EARLY FLAT GREEN CURLED SAVOY. _Thomp._

A middle-sized, very dwarf, and flat-headed variety; color deep-green; quality tender and good.

The plants should be set fifteen or eighteen inches asunder.

EARLY LONG YELLOW SAVOY.

Chou de Milan Doré a Tète Longue. _Vil._

Similar to the Golden Savoy, and, like it, an early sort. It has, however, a longer head, and does not heart so firmly. In flavor and texture, as well as in its peculiar color, there is little difference between the varieties.

Cultivate in rows eighteen inches apart, and fifteen or eighteen inches apart in the rows.

EARLY ULM SAVOY.

New Ulm Savoy. Earliest Ulm Savoy. _M'Int._

A dwarfish, early sort. Head small, round, solid; leaves rather small, thick, fleshy, and somewhat rigid, of a fine, deep-green, with numerous prominent blister-like elevations. The loose leaves are remarkably few in number; nearly all of the leaves of the plant contributing to the formation of the head.

It very quickly forms a heart, which, though not of large size, is of excellent quality. It is, however, too small a sort for market purposes; but, for private gardens, would, no doubt, be an acquisition. In the London Horticultural Society's garden, it proved the earliest variety in cultivation.

Being one of the smallest of the Savoys, it requires but a small space for its cultivation. If fifteen inches between the rows, and about the same distance in the rows, be allowed, the plants will have ample room for their full development.

FEATHER-STEM SAVOY. _M'Int._

This curious and useful variety has been in existence for several years, and is said to be a cross between the Savoy and the Brussels Sprouts. It is what may be called a sprouting Savoy; producing numerous shoots, or sprouts, along the stem.

A sowing should be made the last of April, and another from the middle to the 20th of May, and the plants set out as soon as they are of suitable size, in the usual manner of Savoys and other winter greens.

GOLDEN SAVOY.

Early Yellow Savoy. _M'Int._

A middle-sized, roundish, rather loose-headed variety; changing during the winter to a clear, bright yellow. The exterior leaves, at the time of harvesting, are erect, clasping, of a pale-green color, and coarsely but not prominently blistered on the surface; stalk short.

The Golden Savoy comes to the table early, hearts readily, is of very tender substance when cooked, and of excellent quality; though its peculiar color is objectionable to many.

It requires a space of about eighteen inches between the rows, and fifteen to eighteen inches between the plants in the rows.

GREEN GLOBE SAVOY.

Green Curled Savoy. Large Green Savoy.

One of the best and one of the most familiar of the Savoys; having been long in cultivation, and become a standard sort. The head is of medium size, round, bluish or sea green on the outside, yellow towards the centre, and loosely formed. The interior leaves are fleshy and succulent, with large and prominent midribs,--the exterior leaves are round and large, of a glaucous or sea green color, and, in common with those of the head, thickly and distinctly blistered in the peculiar manner of the Savoys; stalk of medium height.

The variety possesses all the qualities of its class: the texture is fine, and the flavor mild and excellent. On account of its remarkably fleshy and tender character, the inner loose leaves about the head will be found good for the table, and to possess a flavor nearly as fine as the more central parts of the plant.

It is remarkably hardy, and attains its greatest perfection only late in the season, or under the influence of cool or frosty weather. As the plants develop much less rapidly than those of the Common Cabbage, the seed should be sown early. Transplant in rows two and a half or three feet apart, and allow a space of two feet and a half between the plants in the rows.

LONG-HEADED SAVOY. _Vil._

Chou Milan à Tète Longue.

A comparatively small variety, with an oval, long, yellowish-green, but very compact head; leaves erect, inclining to bluish-green, long and narrow, revoluted on the borders, and finely fretted or blistered on the surface; stem rather high.

It is hardy and of excellent quality, but yields less than many other sorts. It is, however, a good kind for gardens of limited size, as it occupies little space, and cabbages well. The plants may be set eighteen inches apart in one direction by about fifteen inches in the opposite.

MARCELIN SAVOY. _Thomp._

A new sort, allied to the Early Ulm, but growing somewhat larger. Though not so early, it is next to it in point of earliness; and, if both sorts are sown at the same time, the Marcelin will form a succession. It is a low grower; the leaves are dark-green, finely wrinkled and curled; the head is round, compact, and of excellent quality. When cut above the lower course of leaves, about four small heads, almost equal in delicacy to Brussels Sprouts, are generally formed. This sort is exceedingly hardy; and, on the whole, must be considered a valuable acquisition.

The plants should be set eighteen inches by twelve inches apart.

TOUR'S SAVOY.

Dwarf Green Curled Savoy. _M'Int._ Pancalier de Tourraine. _Vil._

Head small, loose, and irregular; leaves numerous, bright-green, rigid, concave or spoon-shaped; the nerves and ribs large, and the entire surface thickly and finely covered with the blister-like swellings peculiar to the Savoys.

It has some resemblance to the Early Dwarf Savoy; but is larger, less compact, and slower in its development.

A useful, hardy, smallish sort, adapted to small gardens; requiring only eighteen or twenty inches' space each way. Excellent for use before it becomes fully cabbaged.

YELLOW CURLED SAVOY. _Thomp._

Large Late Yellow Savoy. White Savoy.

Dwarf, middle-sized, round; leaves pale-green at first, but quite yellow in winter; the heart is not so compact as some, but of tender quality, and by many preferred, as it is much sweeter than the other kinds. It is later and hardier than the Yellow Savoys, before described.

* * * * *

SEA-KALE.

Crambe maritima.

Sea-kale is a native of the southern shores of Great Britain, and is also abundant on the seacoasts of the south of Europe. There is but one species cultivated, and this is perennial and perfectly hardy. The leaves are large, thick, oval or roundish, sometimes lobed on the borders, smooth, and of a peculiar bluish-green color; the stalk, when the plant is in flower, is solid and branching, and measures about four feet in height; the flowers, which are produced in groups, or clusters, are white, and have an odor very similar to that of honey. The seed is enclosed in a yellowish-brown shell, or pod, which, externally and internally, resembles a pit, or cobble, of the common cherry. About six hundred seeds, or pods, are contained in an ounce; and they retain their germinative powers three years. "They are large and light, and, when sold in the market, are often old, or imperfectly formed; but their quality is easily ascertained by cutting them through the middle: if sound, they will be found plump and solid." They are usually sown without being broken.

_Preparation of the Ground, and Sowing._--The ground should be trenched to the depth of from a foot to two feet, according to the depth of the soil, and well enriched throughout. The seeds may be sown in April, where the plants are to remain; or they may be sown at the same season in a nursery-bed, and transplanted the following spring. They should be set or planted out in rows three feet apart, and eighteen inches apart in the rows.

_Culture._--"After the piece is set, let the plants be kept very clean. The earth should be occasionally stirred, when the rains have run the surface together; and, when the plants come up, let them have their own way the first season. As the plants will blossom the second season if let alone, and the bearing of seed has a tendency to weaken every thing, take off the flower-buds as soon as they appear, and not allow the plants to seed. When the leaves begin to decay in autumn, clear them all off, and dig a complete trench between the rows, and earth up the ridges: that is, all the soil you take out must be laid on the plants, so as to pile or bank up eight inches above the crowns of the roots, thus forming a flat-topped bank a foot across; widening a little downwards, so that the edges shall not break away. In doing this, the piece is formed into alternate furrows and ridges; the plants being under the centre of the ridges.

"As the weather gets warm in the spring, these banks should be watered; and, when the surface is broken by the rising plant, remove the earth, and cut off the white shoots close to their base: for these shoots form the eatable portion; and, being blanched under ground, they are tender and white, and from six to eight inches long. The shoots should be cut as soon as they reach the surface; because, if the shoot comes through, the top gets purple, and the plants become strong-flavored. As all of the shoots will not appear at once, the bed should be looked over frequently, and a shoot cut whenever it has broken the surface of the soil; for, if not taken early, it soon becomes nearly worthless. In the process of cutting the shoots, the earth becomes gradually removed; and the tops of the plants, coming to the surface again, put forth other shoots, which must be allowed to grow the remainder of the summer, only taking off the blossom-shoots as before. When, at the fall of the year, the leaves turn yellow, and decay, earth up again, after clearing the plants of their bad leaves and removing every weed. Before earthing up, fork the surface a little, just to break it up, that the earth may better take hold, and form a regular mass."--_Glenny._

_Pot-forcing and Blanching._--"The ground, once planted, is as good for pot-forcing as for any thing; except that, for pot-forcing, it is usual to plant three plants in a triangle, about nine inches apart. The plants are cleared when the leaves decay, and the ground is kept level instead of being earthed up. Pots and covers (called 'sea-kale pots') are placed over the plants, or patches of plants, and the cover (which goes on and off at pleasure) put on. These pots are of various sizes; usually from ten to fourteen inches in diameter, and from a foot to twenty inches in height. If proper sea-kale pots cannot be procured, large-sized flower-pots will answer as substitutes; the pots being put over the plants as they are wanted, generally a few at a time, so as to keep up a succession. Dung is placed all over them; or, if no dung can be had, leaves are used: and they ferment and give out heat as genial, but not so violent, nor do they command so much influence, as the dung. Some may be placed on in February, and some in March. The dung is removed from the top to admit of seeing if the plant is started; and, by timely examination, it is easily seen when the plant is ready for use. The shoots are as white, when thus treated, as when grown by the other method, because of the total darkness that prevails while they are covered; but there is more air in the empty pots than there possibly could be in the solid earth, and it is considered that the vegetable is not so tender in consequence. However, the greater bulk of Sea-kale is so produced."--_Glenny._

_Taking the Crop._--"The blanched sprouts should be cut when they are from three to six inches in length, and while stiff, crisp, and compact. They should not be left till they are drawn up so as to bend, or hang down. The soil or other material used for excluding the light should be carefully removed, so as to expose the stem of the sprout; and the latter should be cut just below the base of the petioles or leaf-stem, and just enough to keep these attached."--_Thomp._

The Sea-kale season continues about six weeks. "Cutting too much will finally destroy the plants. With one good cutting the cultivator should be satisfied, and should avoid the practice of covering and cutting a second time. The proper way is to cut the large, fine shoots, and leave the smaller ones that come afterwards to grow stronger during the summer."

_Use._--"The young shoots and stalks, when from the length of three to nine inches, are the parts used. These, however, unless blanched, are no better than the coarser kinds of Borecole; but, when blanched, they become exceedingly delicate, and are much prized. The ribs of the leaves, even after they are nearly fully developed, are sometimes used; being peeled and eaten as asparagus. In either state, they are tied up in small bundles, boiled, and served as cauliflowers."--_M'Int._

_To obtain Seed._--"Select some strong plants, and allow them to take their natural growth, without cutting off their crowns, or blanching. When the seed is ripe, collect the pods, dry them, and put them into open canvas-bags. The seeds keep best in the pods."--_Thomp._