COUVE TROXC1IUDA, OR PORTUGAL CABBAGE. 203 



and, when cooked, are quite as tender and good as the true 

 Colewort. In growing these, all that is necessary is to sow 

 the seed of almost any variety of the common green cab- 

 bages in drills a foot apart, and half an inch deep. For a 

 succession, sowings may be made at intervals of two 

 weeks, from the last of April to the last of August. In 

 the Southern States, the sowings might be continued through 

 the winter. 



When cultivated for sale, simply allow them to stand till 

 there is enough to be worth bunching and eating. They are 

 boiled and served at table as greens. 



A small but remarkably neat variety : the Bosette 



J J Colewort. 



whole plant, when well grown, measuring 



twelve inches in diameter, and having the form of a rose 

 not completely expanded, the head, corresponding to the 

 bud, still remaining at the heart, or centre ; stalk small and 

 short. The plants may be grown twelve inches asunder. 



COUVE TRONCHUDA,. OR PORTUGAL CABBAGE. Trans. 

 Portugal Borecole. Large-ribbed Borecole. Trauxuda Kale. 



Though a species of Cabbage, the Couve Tronchuda is 

 quite distinct from the common head varieties. The stalk is 

 short and thick ; the outer leaves arc large, roundish, of a 

 dark bluish-green, wrinkled oil the surface, and slightly un- 

 dulated on the borders ; the midrib of the leaf is large, 

 thick, nearly white, and branches into veins of the same 

 color ; the plant forms a loose, open head, and, when full 

 grown, is nearly two feet high. 



Culture. It should be planted and treated like the Com- 

 mon Cabbage. The seeds may be sown early in frames, and 

 the plants afterwards set in the open ground ; or the sowing 



