88 The Gaeden. 



5. Beoccoli — Brassica Oleracea Botrytis Cymosa. 



This plant is similar to the cauliflower, from which it is sup- 

 posed to have originated. It difiers from the latter in its undu- 

 lating leaves, its larger size, and its color. It is also a hardier 

 plant, but not so delicate in flavor. Grange's Earlj White 

 and the Purple Cape are the best varieties. White recommends 

 the latter for the South. Sow in April or May, and treat in the 

 same manner as the late cauliflower. They will commence 

 heading in October. To have them during the winter, in a 

 northern climate, they must be pitted in a cellar or shed. 

 South of Virginia they need little, if any, protection. 



The turnip cabbage (fo§t raH), Brassica napo brassica, and 

 the turnip-rooted cabbage, Brassica caulo rapa, may be added 

 to our list, although they are little cultivated. The former, of 

 which the CTiar N'axet de Laporie, from France, is the best, 

 requires the same cultivation as the cabbage, and the latter 

 should be treated like the Swede turnip. The Green Stemmed 

 and the Purple Stemmed are recommended. 



IV.-SPINACEOUS PLANTS. 

 1. Spestach — Spinacea Oleracea. 



This vegetable — Vepinard of the French — is a native of 

 Spain, and is extensively cultivated on the continent of Europe. 

 It is excellent for greens, and should receive more attention 

 than has yet been accorded to it in this country. There are 

 three varieties — the Prickly-Seeded, the Round-Seeded, and the 

 Flanders. The first is best for sowing in the fall for winter 

 crops, in a cold climate ; but for spring sowing, and for a mild 

 climate, the second is to be preferred. The Flanders is little 

 known in this country, but is said to be superior to either of 

 the other sorts. 



Spinach requires a rich soil. Sow in drills a quarter of an 

 inch deep and nine inches apart. For Avinter and early spring 

 crops, sow about the last of August, and again about the mid- 

 dle of September. For summer use, sow from the first of 



