264 BRASSICACEOUS PLANTS. 



may be made in the open ground in May. The plants 

 require two feet and a half between the rows, and two feet 

 between the plants in the rows. The seeds, in size, form, 

 and color, resemble those of the Cabbage, and will keep 

 five years. One fourth of an ounce will produce about a 

 thousand plants. 



To raise Seed. In the autumn, before severe weather, 

 remove two or three plants entire to the cellar, and in 

 April following reset them about two feet apart. Cut off 

 the lower and smaller side-sprouts as they may appear, and 

 allow only the strong, central shoot to grow. The seeds 

 will ripen in August. 



Use. Different parts of the Couve Tronchuda are appli- 

 cable to culinary purposes. The ribs of the outer and larger 

 leaves, when boiled, somewhat resemble sea-kale in texture 

 and flavor. The heart, or middle of the plant, is, however, 

 the best for use. It is peculiarly delicate and agreeably 

 flavored, without any of the coarseness which is so often 

 found in plants of the Cabbage tribe. 



Dwarf Couve Much earlier and smaller throughout than 

 Tronchuda. 



Trans. the Common Couve Trbnchuda. Stem from 



c7B A BAG5 OI DwARK fif teen * eighteen inches high. The leaves are 

 of medium size, rounded, smooth, and collected 

 at the centre of the plant into a loose heart, or head. When 

 the lower leaves are taken off for use, the plant, unlike the 

 former variety, throws out numerous sprouts, or shoots, from 

 the base of the stem, which make excellent coleworts, or 

 greens. It is, however, wanting in hardiness, and appears 

 to be better adapted for early use than for late keeping. 



Soil and Cultivation. Both of the varieties require a 

 well-manured soil. The seeds of the Dwarf Couve Tron- 

 chuda may be sown early in frames, and the plants after- 

 wards set in the open ground ; or the sowing may be made, 



