90 



Market Gardening. 



Brussels Sprouts. 



is adopted for cauli- 

 flower or cabbage (ex- 

 cept that it must be 

 remembered that the 

 Sprouts are a little less 

 hardy). A similar quan- 

 tity of seed is required. 

 The seeds should be 

 sown in March or 

 April in the hot-bed, 

 or in the open ground 

 when the weather per- 

 mits. When the plants 

 are about three inches 

 high they should be 

 transplanted. The ear- 

 ly ones will be ready 

 for the table in Sep- 

 tember ; the late ones, 

 for winter use, should 



be harvested before cold weather, and stored the same 

 as cabbages or cauliflowers. 



The small heads, which grow along the stem, are the 

 eatable parts of this vegetable, and when boiled like 

 cabbage, or stewed with cream, like cauliflower, are 

 very tender and delicious. Where the winters are not 

 very severe, they may remain in the ground, to be cut as 

 needed ; in fact, the sprouts are much improved by a 

 moderate frost. The leaves, which resemble the Savoy, 

 should be broken down in the fall to give the little 

 cabbages room to grow. 



