20 GARDENING 



Sprouts a la Fran9aise 



Trim the sprouts, and place them into sahed water, and 

 cook them in a saucepan with the cover off. When cooked, 

 drain them as dry as possible, and to each pound of them 

 allow an ounce of melted butter, and when it is boiling lay 

 it on the sprouts, and let them cook for five minutes on the 

 side of the fire, shaking the pan constantly ; then serve as 

 hot as possible. 



BURNET 



is a hardy plant possessing both the odour and 

 flavour of cucumbers. It can be sown in any light 

 soil in March or April and then thinned out to 

 six inches apart. 



CABBAGE 



The cabbage in its wild state is biennial, and 

 grows naturally on the sea coast in different parts 

 of England, and, according to Mrs. Loudon, belongs 

 to the same genus as broccoli, cauliflowers, Scotch 

 or German greens, brussels sprouts and savoys, and 

 not only to one genus, but are actual varieties of 

 one of the species of the genus, viz., Brassica 

 oleracea, and that the turnip and Swedish turnip 

 belong to other species of the same genus. 



The word * cabbage ' means a firm head or ball 

 of leaves folded closely over each other. 



All cabbages require a rich, well-worked soil, 

 which should be constantly hoed after the seed is 

 sown. The early varieties should be sown thinly 

 in frames in March, and the seed just covered 

 lightly over with the soil, and the frame kept 

 dark and closed till the plants come up, when 



