74 CULTURE OF SEAKALE 



force in this way when the days are shortening, but 

 when they are lengthening it is a very different matter, 

 indeed, one can reckon to the day when it will be fit to 

 cut. These beds require but little water after the first 

 is given, as evaporation is almost impossible, but should 

 any be required tepid water is best. 



I know an excellent grower of seakale who has not 

 leaves in such abundance as I have just mentioned, yet has a 

 limited quantity. He has made thatched hurdles of various 

 lengths according to requirements. He has a trench 

 about three feet deep and six feet wide in which he puts 

 about two-thirds leaves and one of stable manure, which 

 have been well mixed up and turned three times during 

 the previous fortnight. When it is put in this trench 

 the mixture is lightly trodden, and as the heat rises it 

 is again trodden. When the temperature is somewhat 

 going off he puts on a little light soil and places his 

 plants in the same way as I have already described in 

 speaking of my frames. When this is finished he puts 

 on the thatched hurdles, thus forming a span roofed 

 structure, and as he has only four feet of the bed under 

 cover there is a margin of a foot on either side. On 

 this he puts about a foot in thickness of the heating 

 material, and, the ends having been carefully matted up, 

 he puts in trial sticks to ascertain the heat of the bed. If 

 more heat is required he adds still more leaves to the 

 sides, and I shall never forget when one morning I paid 

 him a visit. I found him uncovering the bed to cut. 

 The produce was about six inches high, and stout, 

 and this from one year's growth. 



I have also used boxes, putting them in a cellar 

 and filling them with a like mixture to that above 

 described, keeping them perfectly dark, and I have had 

 excellent results. I am sure that there are many such 

 makeshift ways of growing good blanched kale other 

 than that I have mentioned. I have often heard the 



