BRUSSELS SPROUTS 19 



July or early August, according to the locality, Sow 

 very thinly on land not too rich, in soil that has been 

 well dressed with lime and soot. The plants should 

 remain here till October, and then be pricked out in 

 rows six inches apart in similar soil not too rich, and 

 remain thus till April or May, when they are to be 

 planted out in their permanent quarters. This is a very 

 good plan in late districts on heavy land, and it saves 

 labour in the spring ; glass is not needed, and there are 

 few failures. It is also a good plan to make a second 

 sowing late in April if this vegetable is in great demand, 

 as the second sowing, though not equal in produce, will 

 give a later gathering, and the sprouts will be valuable 

 in the spring when choice vegetables are scarce. This 

 sowing may be made in rich soil, as the plants have to 

 make their growth in a short season, and these plants 

 may be grown closer two feet will suffice whereas 

 the earlier ones should get three feet. 



In previous chapters I have not dwelt on the evil 

 consequences of the pest known as club, but in gardens 

 where the club is in evidence a thorough cleansing of 

 the soil is necessary. So far I have found nothing better 

 than gas lime dressings in the autumn, the land being 

 turned up roughly and the lime broken finely and dug 

 in. Other aids, such as soot, wood ashes, and fresh 

 lime, are all valuable, but not so effective as the gas 

 lime in soils badly infested with any pest that finds a 

 hiding-place therein. In the growing season I have 

 used ammonia; nitrates also are not relished, and for 

 growing crops are worth a trial. 



I will only devote a brief space to varieties, as there is 

 no lack of very fine types both for the private grower 

 and the market gardener. The latter will probably not 

 thank any one for advice as to variety, he has his 

 own selections, and market growers often save their own 

 seed, picking out a plant here and there that shows any 



