332 THE KITCHEN GARDEN. [APRIL 



For the garden these may be treated in every respect as winter 

 cabbages ; they are extremely hardy, and never so delicious as when 

 rendered tender by smart frosts ; they are very valuable plants to 

 cultivate, particularly in the more southerly States, as they will there 

 be in the greatest perfection during the winter months; they will 

 also, if planted in a gravelly soil and in a sheltered warm situation, 

 bear the winters of the middle States, and may be kept in great per- 

 fection in the eastern States if managed as directed on page 200, 

 which see. The deliciousness of their sprouts in spring, surpasses 

 everything of the kind, which they produce in great abundance. 

 The seeds of either sort may be sown any time this month, and 

 treated in every particular as directed for cabbages. 



The green and red borecole, is also a very useful green food for 

 sheep ; because, it is not only hardy, but if sown in time, will grow 

 three or four feet high, and may in deep snows be got at by these 

 animals, who frequently suffer much for want of food in such cases. 



TURNIP-CABBAGE, AND TURNIP-ROOTED CABBAGE. 



The turnip-cabbage produces its bulb or protuberance, which ap- 

 proaches to roundness, on the stem above ground, immediately under 

 the leaves. It is eatable when young, and about the size of a tole- 

 rably large garden turnip. The bulb or protuberance must be 

 stripped of its thick fibrous rind, and then it may be treated and 

 used as a turnip. Some of their bulbs grow to twenty-three inches 

 in circumference and weigh upwards of twelve pounds. 



The seeds may now be sown and the plants afterwards treated as 

 you do cabbage, only that in earthing up the plants when grown to a 

 good size, you must be cautious not to cover the globular part, which 

 is to be eaten. They are much more hardy than turnips, and in 

 Europe are cultivated for the feeding of cows and sheep, as well as 

 for table use j in either case they treat them as they do cabbages, or 

 sow them like turnips, and afterwards hoe them out to proper dis- 

 tances. 



The turnip-rooted cabbage has an oblong, thick root, pretty much 

 of the form of the winter radish, but very large, and is a valuable 

 article to cultivate for cattle, as it produces, with proper care, from 

 twenty-five to thirty tons per acre. It is extremely hardy, and very 

 seldom injured by frost, and would be found an excellent sheep food 

 in April, where the frosts are not overly desperate. It merits atten- 

 tion from the farmer, and is frequently used for culinary purposes in 

 the same manner as the turnip-cabbage. The tops and sprouts make 

 delicious greens in spring. 



BRUSSELS SPROUTS AND JERUSALEM KALE. 



The Brussels sprouts is an open-headed cabbage, grows very high, 

 and is remarkable for producing a great quantity of excellent sprouts 

 in spring. 



The Jerusalem kale is one of the most hardy plants of the cab- 

 bage tribe ; it never heads, but the leaves, after being pinched by a 



