BRUSSELS SPROUTS. 241 



and Cauliflowers. In September, the early plantings will be 

 fit for gathering ; whilst the later plants will afford a succes- 

 sion that will supply the table during the winter. For the 

 latter purpose, they should be harvested before severe freezing 

 weather, and preserved in the cellar as Cauliflowers and 

 Broccolis. They are quite hardy, easily grown, thrive well 

 in New England or in the Middle States, and deserve more 

 general cultivation. 



To raise Seeds. In the autumn select two or three of the 

 finest plants ; keep them in the cellar, or out of the reach of 

 frost, during winter ; and in the spring set them in the open 

 ground, two feet apart, and as far as possible from all flower- 

 ing plants of the Cabbage family. Cut off the top shoot, and 

 save the branches of pods that proceed from the finest of the 

 small heads on the sides of the main stem. 



Use. The small heads are boiled and served in the man- 

 ner of Cabbages. They are also often used in the form of 

 the Cauliflower, boiled until soft, then drained, and after- 

 wards stewed with milk, cream, or butter. 



Varieties. Two varieties are enumerated by gardeners 

 and seedsmen, viz. : 



A low-growing sort, usually from eighteen Dwarf Brus- 

 sels Sprouts, 

 inches to two feet in height. It differs from the 



following variety principally in size, though it is somewhat 

 earlier. The dwarf stems are said to produce heads which 

 are more tender and succulent when cooked than those ob- 

 tained from taller plants. 



Stem nearly four feet in height ; plant healthy Tall or Giant 



Brussels 

 and vigorous, producing the small heads pecu- Sprouts. 



liar to its class in great abundance. It is somewhat hardier 

 than the foregoing variety, and, on account of its greater 

 length of stalk, much more productive. 

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