86 The Garden. 



variety of tlie Savoy. It is a celebrated vegetable in Europe, 

 but is not often seen in American gardens. Sow in April, and 

 transplant in June into rows eighteen inches apart. Cultivate 

 like cabbages. The stem grows to the height of two feet or 

 more, and is crowned with numerous little heads of from one 

 to two inches in diameter. After they have been frosted 

 (which is necessary to their perfection), they may be gathered. 

 To prepare them for the table, soak an hour in cold water ; 

 boil about twenty minutes ; drain ; season to the taste ; stew 

 gently in a sauce of cream or floured butter, stirring them con- 

 stantly. They are sometimes served with tomato sauce. They 

 may also be cooked simply as cabbages, and eaten with meat. 



3. BoEECOLE — Brassica Oleracea Fimhriata. 



This plant, also called German Greens (Tr. cTiou verf) and 

 Scotch Kale, is one of the most delicate and valuable of the 

 cabbage tribe. It has large, wrinkled leaves, forming an open 

 head or stool. It is perfectly hardy, frost only improving it. 

 It remains green and eatable all winter, requiring only a slight 

 protection in the Northern States, and none at all at the South. 

 For winter and spring greens it is unequaled. Sow and 

 cultivate the same as the cabbage. No garden should be 

 without it. 



4. The Oatjliflowee — Brassica Oleracea Botrytis. 



The cauliflower is a kind of cabbage, with long, pale green 

 leaves, surrounding a mass or head of white flower-buds. The 

 French very appropriately call it le cTiou-jieur. It was intro- 

 duced into England from the island of Cyprus. There are only 

 two true varieties — the Early and the Late. 



The cauliflower requires a very rich soil and careful culture. 

 For the early spring or summer crop, sow the seed from the 

 first to the twentieth of September, in a properly prepared 

 seed-bed. When the plants are two inches high, transplant 

 tliem into a bed of very rich, liglit soil, three inches apart each 

 way, eo that they may grow firm and stocky for removal to their 



