HORTICULTURAL DEPARTMENT. 275 



Nos. 3 and 4. — Color purple. Worthless. 



No. 5. — Long and white. Several types were noticeable among these 

 seedlings, the best being flattened, very smooth. Eyes even with the surface 

 and hardly noticeable. Many of them perfect in form and of a large size. 

 Flesh white and of the very best quality. 



Only one report was received. George Skene reported from 1 pound and 

 6 ounces a product of 8 pounds and 13 ounces. Growth of vines strong. 

 Tubers larger than the seed. 



Thos. Brown, Grand ville, Michigan: The vines were badly injured by the 

 beetles, but No. 5 shows itself to be a good potato, while No. 6 is better, 

 yielding equal to Beauty of Hebron. 



No. 6. — Round and white. The types of this group were of good size and 

 something the shape of a short, thick yam. Quite watery and of poor 

 quality. This form also appeared occasionally in No. 5, while the bulk of 

 No. 6 were long and flattened, and could very properly be classed in No. 5. 



D. S. Lincoln, Big Kapids, reports: Nine tubers weighing 1 pound and 

 13 ounces produced 21 pounds, of which 9£ were merchantable. 



II. KALE. 



(Brassica oleracea\acephala.) 



A plant of the cabbage family extensively grown in Europe for the table, 

 and as food for cattle, tt produces a crown of leaves but does not form a 

 head. As a vegetable it dates back more than two thousand years to the 

 •early days of Rome. It was also cultivated by the ancient Greeks. 

 3-. Kales require the same care as cabbages, and can be used for the same 

 purposes. The table varieties are preferred to cabbages, as they are hardier, 

 and are also milder in flavor. They may be left in the field when the 

 temperature does not get below zero, and can be used at any time during the 

 winter. 



A dwarf variety is often sown in the fall, wintered over the same as 

 spinach and used for greens under the name of "sprouts" or "German 

 greens." As food for stock the coarser varieties are much esteemed in 

 France, but in this country, where corn and roots can be so cheaply grown, 

 it will never be valued as an article of fodder. 



Seeds of the following varieties were obtained from Vilmorin, Paris, and 

 were planted and cared for the same as early cabbages. The French names 

 given are those under which they were purchased : 



Dwarf Green Curled Kale. Canada Kale. (Chou Frise Vert a Pied 

 Court.) 



Stem short and stout. The leaves, which rest upon the ground, are quite 

 narrow and deeply lobed, and average fifteen inches in length. The sides 

 and ends of the leaves are much curled and are often rolled underneath. 

 The blades are green, while the veins are white in color. This variety is 

 quite hardy and with slight protection will pass the winter out of doors. 

 One of the best for culinary purposes. j 



