SEA-KALE 245 



have lost most of their vitality, and are scarcely worth 

 nursing back to vigor. Sea-kale is such a strong 

 grower that it seems to pay cultivation for forcing 

 better than other vegetables, and most English private 

 gardens have their plantations of it. American and 

 even French use of it is very limited, but the plant 

 is perfectly hardy in New England, and could be used 

 in spring as a supplement to asparagus. 



Sea-kale is propagated from seed and from root cut- 

 tings ; rarely from root-divisions. The root grows much 

 like a branched parsnip, say, with several buds at the 

 crown and with a short thick root which divides at a 

 depth of about six inches into many side roots, often 

 called thongs. When the main root is taken up for forc- 

 ing, these thongs are also carefully taken up, lest by 

 remaining in the ground they sprout and become 

 troublesome. When taken they are cut into lengths 

 for future planting. These thongs or sets should be 

 stored over the winter in earth or sand, or may be left 

 in a .trench out-of-doors; in the spring if they have 

 formed buds these should all be rubbed off but one, 

 and then set out; they will make good plants for forc- 

 ing or field-cutting in two years. From seed it is also 

 possible to get a good bearing crop at the beginning of 

 the third year, although some gardeners prefer thongs 

 for raising permanent plants, even though the thongs 

 be cut from seedlings. 



Sea-kale, like asparagus and rhubarb, is grown in a 



