170 KITCHEN G AH DEN. 



seedlings planted out before midsummer, during showery 

 weather. In October the plants should have additional 

 earth drawn to their roots, to firm them, and save them 

 from being destroyed by frost. The earliest sprouts become 

 fit for use in November, and they continue good, or even 

 improving in quality, till the month of March following. 

 Mr. VanMons, of Brussels, mentions (Land. Hortic. Mem., 

 vol. iii.), that by successive sowings the sprouts are there 

 obtained for the greater part of the year. In spring, 

 when the plants have a tendency to run to flower, their 

 growth is checked by lifting them, and replanting them in 

 a slanting direction, in a cool, shady situation. 



Open Kale or Borecole. The principal subvarieties 

 are : 



German Greens, or Curlies, Jerusalem Kale, or Ragged 



green, yellow and red, Jack, 



Scotch Kale, green and purple, Woburn Kale, 



Delaware Greens. Buda, or Russian Kale. 



Of these the two first are considered the most valuable, and 

 are the sorts chiefly cultivated in England. The seed is 

 sown at various times from February to May, and the seed- 

 lings are planted out in moist weather during summer, in 

 rows two feet asunder. The Buda Kale is sown in May, 

 planted out in September, and, being hardy, affords a sup- 

 ply in the following spring. The Woburn kale, being 

 nearly a perennial, may readily be propagated by cuttings, 

 six inches long, in any of the spring months 



Of the Turnip-Rooted Cabbage, or Khol-riibe, there 

 are two kinds, one swelling above ground (Chou-ravc), the 

 other in it (Chou-navet). There is nothing peculiar in the 

 culture, unless that, in the case of the first mentioned, the 

 earth should not be drawn so high as to cover the globular 



