52 GARDENING 



They delight in rich, well-worked soils with copi- 

 ous manure waterings. 



The seeds should be sown broadcast and thinly 

 in about three successive sowings, commencing the 

 end of March, then in April and May ; the seedlings 

 should be pricked out when their leaves are about 

 two inches in width, and set about six inches apart 

 each way^ and watered frequently. In a month's 

 or five weeks' time they will be ready for their 

 final transplanting. They must be kept well 

 weeded, and the earth drawn about the stems of 

 the large spreading growth. 



The most useful kinds are the Dwarf Curled 

 or Scotch, the Cottagers, the Jerusalem or Aspa- 

 ragus Kale, and the Phoenix ; Variegated Borecole 

 or Garnishing Kale ; Chou de Milan, which is a 

 hybrid savoy, and Chou de Burghley, a cross 

 between a cabbage and a broccoli, useful in large 

 gardens, and Purple Borecole ; but Curled Kale, 

 Buckman's Hardy, and Variegated Borecole for 

 preference, the latter being most useful for gar- 

 nishing. 



RECIPE FOR COOKING 



Kale a la Montglas 



Cook the kale in the usual way. Chop it, put a little 

 butter, pepper, and salt to it, and form into the shape of 

 large leaves, and let one overlap the other, placed round a 

 dish like cutlets. 



KOHL RABI 



This is a most acceptable vegetable, and should 

 be grown in every garden, however small. It 



