276 EXPERIMENT STATION— BULLETINS. 



Tall Green Curled Kale. Tall Scotch Kale. {Chou Frise Vert 

 Grand.) 

 A tall growing variety differing from the above form principally in length 

 of stem and in the leaves being more plume like. Stem stout and straight, 

 three or four feet high. 



Dwarf Eed Curled Kale. {Chou Frise Rouge a Pied Court.) Fig. 5, 

 Plate II. 

 Differs from Dwarf Green Kale only in having leaves with red veins and 

 reddish green veins. 



Tall Red Curled Kale. {Chou Rouge Frise Grand.) 



Like the Dwarf Red except that it has a long stem like the Tall Green. 



Cut Leaved Curled Kale. {Chou Frise Lacinie Panache.) 



Similar to the Dwarf Red in color, but is slightly taller> being one and 

 one-half to two feet in height. The edges of the leaves are very finely 

 divided and the midribs and veins are marked with bright red. 



Curled White Variegated Kale. {Chou Frise Panache Blanc.) 



Two and one-half feet high. Leafstalks and veins of a clear white color, 

 which often spreads over half the blades of the newer leaves. 



Curled Red Variegated Kale. {Chou Frise Panache Rouge.) 



Differs from the last only in having red or pink midribs and veins, while 

 the blades of the leaves are of a reddish green. 



Double Curled Half Dwarf Green Kale. {Chou Extra FrisS Demi 

 Nain Vert.) 

 Much curled. Plant erect, two feet high. Leaves green, edges finely cut 

 and moss curled. An excellent variety either for cooking or garnishing. 



Curled Winter Mosbach Kale. {Chou Frise d J Hiver de Mosbach.) 



Very much curled. Veins well marked with white. Borders of the leaves- 

 often of a light yellow. 



Curled Winter Kale of Halle. {Chou Frit e d'Hwer de la Halle.) 

 Much like the last, except that it is coarser and less finely curled. 



Red Marrow Kale. {Chou Moellier Rouge.) 



Three and one-half feet high, slim, stout, often swollen to three and four 

 inches in diameter, and filled with a cellular pith ; leaves large, lobed at the 

 base and scattered along the stem. The plants are rather tender; largely 

 used in France for stock feeding. 



White Marrow Kale. {Chou Moellier Blanc.) 



Differs from the last in having white stalks and veins. 



