132 THE KITCHEN-GARDEN. [CHAP. VI. 



where they are to cabbage, two feet apart every 

 way. Brussels sprouts are a variety of the 

 Savoy cabbage; the plants first produce a small 

 Savoy on an elongated stalk, and, when this is 

 cut off, the long stalk throws out a number of 

 little wrinkled-leaved cabbages from its sides, 

 which are the Brussels sprouts. The culture 

 is the same as for the Savoys, except that the 

 plants, as they do not spread, need not be more 

 than one foot apart every way; and that the 

 seed is generally procured from Brussels, as 

 that ripened in England is said to produce 

 inferior plants. Both Savoys and Brussels 

 sprouts are considered much better if not cut 

 till there has been some frost upon them ; and 

 they are consequently of great value as winter 

 vegetables. 



Broccoli and Cauliflower. — The cauliflower 

 (the nan e of which is supposed to be derived 

 from caulis, a stalk, and Jlorens, flowering) is 

 a native of Cyprus, introduced in 1694; and 

 no one unacquainted with the details of its 

 culture, and who has seen the immense quan- 

 tities brought to the London market, could 

 credit the extraordinary care bestowed on each 

 plant to bring it to perfection. Cauliflowers 

 take nearly a year from their first sowing to 

 bring them into a state fit for the table ; and, 

 as the plants are too tender to bear an English 

 winter without protection, they require to be 

 grown in frames, or sheltered by hand-glasses 

 during frosty weather. The seed is sown in 

 August, in a bed of rich light earth, and the 

 ground is occasionally watered till the plants 

 appear. They are then shaded with mats during 



