BRUSSELS SPROUTS (Hmssicu oJcracac bullnta minor.) Cultiva- 

 tion. Esteemed as the best of the cabbage genus. Sow the seed in 

 June or August, for use in midsummer, and again November, 

 January, and February for early and late winter use, and plant out 

 in rows two feet apart. 



BROCOLI (Kmssicti olcniccn bolrvlis asparagoidcs.} Cultivation. 

 Brocoli does well on soil that has been manured for a previous crop, 

 and if the soil be light it need not even be dug for the young plants. 

 For a winter crop the seed must be sown in October, and the plants 

 put out about the end of the year. For the chance of a crop to 

 succeed cauliflowers in summer, seed may be sown in January or 

 February, and planted out in April. When the plants are sufficiently 

 large, transplant into rows about two to two and a half feet apart. 



CABBAGE (Brassica olcracca capitata.) Cultivation. This is one 

 of the most important of vegetables, as it may be had in use every 

 day in the year. A little seed may be sown once in every month, 

 except in May and June. When the plants are large enough to 

 handle, transplant into rows from two to two and a half feet apart. 



SAVOY CABBAGE (Brassica olcnicco bnUata.) Cultivation. The 

 general cultivation of savoys is very similar to that of the cabbage. 

 The best time to sow the seed is from December to March. Savoys 

 are gent- rally preferred for winter use, being of better flavor, and not 

 so rank when grown large. 



PORTUGAL CABBAGE (Brassica olcracca costata.) Cultivation. 

 Sow from October to January, and plant out under the same con- 

 ditions as cauliflowers. It likes a rich soil. A very tender and 

 sweet variety of the cabbage tribe. The heart of the plant can be 

 used in the same manner as the cabbage, and the ribs of the largest 

 leaves will be found an excellent substitute for sea-kale, if served 

 up in a similar way. 



CHINESE CABBAGE (Pe-tsai.) Cultivation. Similar to that of 

 the cabbage. 



CARDOON (Cvnara cardunculus.) Cultivation. This vegetable 

 is little known, and less cultivated, in the colony, though it is 

 extensively gro\vn and much esteemed on the continent of Europe, 

 where it is used in soups and for stewing. The leaf-stalks are the 

 parts used, and the mode of culture is almost exactly the same as 

 for celery. 



CAPER OF COMMERCE (Capparis spinosa.) Cultivation. The 

 caper is a trailing shrub, w r hich grows ireely on dry, rocky soil, and 

 might become an article of commerce, as it succeeds well in this 

 climate. The flower buds are the parts used, forming the caper of 

 commerce. Plants may be raised from seed in heat in spring, and 

 planted out when strong. They may also be raised from cuttings. 

 The roots of the plant are particularly strong and vivacious, and if 

 they can get deep enough, even among rocks or stones, they will 

 continue to grow for an indefinite period. It is considered advisable 

 to cut the plants over every third or fourth year. 



