BRA 



B R O 



bein^ dressed, must be peeled, or divested of the 

 outer nnd. 



After gatliering the jr.aiii heads the stalks 

 should bf; permitted !o reiuahi tor the production 

 of sprouts or smaller heads, which they afford 

 pleutifully, and which arc as fine eating as the 

 principal heads. 



Ill saving the seeds of the different varieties, 

 some of thelargest and most perfect headed plants 

 of each sort of the early crops should be 

 selected, and managed in the same way as in 

 the cabbage and cauliflower kinds, care being 

 taken to keep the different varieties at as great 

 a distance, and as distinct from each other as 

 •possible. 



Culture !?i the Turnip kind. — There are dif- 

 ferent varieties of this root cultivated in the 

 garden : but the Early Dutch is the best suited 

 to the early and first general crops, and after it 

 the Early Stone; and the Hound White for a 

 main summer crop. And for the aiUumn and 

 winter crops, the White Round: the Green 

 and Red-topped kinds are the most hardy. 



The methods of raising all the sorts is by 

 sowino- the seeds in open situations, \\ here the 

 plants are to remain, as they do not admit of 

 being transplanted with advantage. 



The common season for sowing is any time 

 from the beginning of March until the latter 

 end of Julv ; but to have a long and regular 

 succession, it is necessary to make four or five 

 different sowings at proper intervals, from the 

 latter end of February till the middle of Au- 

 gust. 



The most proper soils for the culture of this 

 root are those that are moderately light, as in 

 strong land the roots frequently acquire a stringy 

 -texture and rankness of taste. 



In garden culture the necessan,' space of 

 ground to sow at a time for the supply of a 

 family, is from about two to six, eight, or ten 

 rods, according to circumstances, and the 

 proper quantity of seed for each sowing may 

 be from one to two or three ounces. 



The ground should be prepared for the seed, 

 by digging it over one spade deep, breaking 

 the mould as fine as possible on the surface; the 

 seed being sown, while the ground is fresh 

 stirred, especially when the weather is hot or 

 dry. ■ A moist season for summer sowings is of 

 great importance in this culture. The seed is 

 mostly sown broadcast on the general surface, 

 scattering it moderately thin with a regular cast, 

 and even-spreading hand, raking it in evenly. 



The plants appear in a few days after sowing, 

 especially in moist weather; and in eight or ten 

 weeks afterwards they are fit to draw. 



It is of much advantage, when the weather 



is hot, to steep the seed a few hours in water 

 before it is sown ; as by that means it germinates 

 more quickly, and there is less danger of the 

 plants beinii destroyed by ihejii/. 



In the after-culture of the Turnip all that is 

 requisite is, when the plants have two or three 

 leaves, or are about a month old, to thin them 

 out to six, eight, ten, or twelve inches distance, 

 and clear them from weeds; which is effectually 

 done by the hoe, and is best performed in dry 

 weather. 



At the same time the weeds should be re- 

 moved and tiie surface well stirred over, as this 

 proves highly beneficial to the growth of the 

 crops. 



The yen,' early crops need not be thinned to 

 more than five or six inches distance, especially 

 if it is intended to begin drawing them as sooa 

 as thev begin to turnip. 



In three or four weeks after hoeing the 

 plants will begin to turnip; and in five or six 

 weeks, some be fit to draw young for use. 



In the markets these roots are exposed clean- 

 washed and neatly bunched up, in number 

 from twelve to fifteen or eighteen, according 

 to their size, in each bunch, and disposed of to 

 the retailers by the dozen of bunches. 



In saving the seed, some of the best roots of the 

 autumn or winter crops should be permitted to 

 stand where thev were raised, to shoot up and 

 produce seed, which should be collected, when 

 fully ripened, by cutting off the stems from the 

 bottom, and, after exposing them to the sun, 

 thrashino; it out. 



BREAD-FRUIT-TREE. See Artocarpus. 



BROCOLI. See Buassica. 



BROMELIA, a genus comprehending plaati 

 of the herbaceous perennial exotic kind for the 

 hot-house. The Pine-Apple, 8cc. 



It belongs to the class and order Hexandria 

 Monogynia, and ranks in the natural order of 

 Coro7iari(e. 



The characters of which are : that the calyx 

 is a three-cornered, small, superior, permanent 

 perianthium; the divisions three and ovate: the 

 corolla consists of three narrow-lanceolate erect 

 petals, longer than the calyx: the nectary is fast- 

 ened to each petal above the base, and conver- 

 ging: the stamina consist of six subulate fila- 

 ments, shorter than the corolla, inserted into the 

 receptacle: the anthers are erect and sagittate: 

 the pistillum is an inferior germ: the style 

 simple and filiform, the length of the stamens : 

 the stigma obtuse and trifid: the pericarpium is 

 a roundish bcrn,', umbilicatc, one- or three- 

 celled ; the seeds are numerous, incumbent, 

 somewhat oblong, and obtuse. 



The species chiefly cultivated for use and or- 



